Cheesecake Factory Pumpkin Cheesecake

by Kate on October 21, 2015

Cheesecake Factory Pumpkin Cheesecake -

It’s official. “Pumpkin everything” season is finally upon up! I feel like there are two camps to this autumn favorite. Either you love it and dive head first into every pumpkin recipe you can get your hands on or you loathe it with every fiber in your body, vehemently rebelling against this gourd. I personally am firmly planted on the Team Pumpkin side of the fence.

I appreciate the classic pumpkin pie but I also love finding new ways to enjoy pumpkin. One of my all-time favorite recipes is this Cream Cheese Pumpkin Bundt, a light, airy pumpkin chiffon cake baked in a bundt pan hides a sweetened cream cheese filling running through the middle. Pumpkin and sweet cream cheese are flavors that I love together probably because I love cheesecake so much.

My favorite place to enjoy cheesecake is always The Cheesecake Factory. They have the most decadent cakes and they always have so many interesting varieties to choose from. I love trying to recreate them at home. My copycat of the Cheesecake Factory Red Velvet Cheesecake Recipe comes pretty darn close to the original.

Cheesecake Factory Pumpkin Cheesecake -

The Cheesecake Factory red velvet cheesecake has always been my favorite because really, what’s not to love about a vanilla bean cheesecake INSIDE a red velvet cake with cream cheese icing? That’s just crazy goodness happening right there on so many levels.

The red velvet cheesecake gets dethroned annually though once autumn rolls around because that is when Cheesecake Factory Pumpkin Cheesecake makes its yearly appearance. Dense, creamy, warmly spiced cheesecake in a graham cracker crust topped with billows of fluffy whipped cream and a hearty sprinkling of buttery pecans.

This cheesecake is thick and decadent. You’ll only need a small slice to satisfy even the most demanding sweet tooth so this is one cheesecake that is made to feed a crowd. Perfect for gracing any holiday table, this Cheesecake Factory Pumpkin Cheesecake recipe is the epitome of autumn indulgence.



{ 4 comments… read them below or add one }

Laura Dembowski November 3, 2015 at 8:46 am

Yay for pumpkin season and this gorgeous cheesecake!


Kate November 3, 2015 at 7:48 pm

Three cheers!!! So happy you like this recipe


Holly November 23, 2017 at 3:20 pm

Whenever I have made crumb crusts before, the amount of butter was always a few tablespoons. You have 12 + 1. I followed that, even though I thought it was too much. I ended up with a buttery mess with butter ooozing all over the place. It was waaaay too much. Did you mean to write teaspoons? Because that would be in line more with what you really need here.


Kate November 24, 2017 at 8:35 pm

Hello Holly! I’m so sorry you had an issue with the crust. I’ve made this recipe several times with these measurements and haven’t had the same issue that you experienced but I’m sorry to hear this. You can certainly decrease the amount of butter if you felt it was too much. For the 3 1/2 cups of crumb/sugar mix decreasing the melted butter wouldn’t have any adverse effect so long as all the crumbs are evenly moistened.


Cancel reply

Leave a Comment

Previous post:

Next post:

Copyright © Food Babbles
Site Development by Kinetic Webs