A thick wedge of this cheesecake cuts clean, revealing a dense, pale-orange filling under a buttery graham crust, with cinnamon and nutmeg rising into the air as it sits on the counter.

Cream cheese, pumpkin puree, and a crunchy pecan streusel make it rich and spiced, the kind of dessert you bring to a Thanksgiving table or bake on a slow Sunday afternoon with the kids helping crush the crackers.

Prep	Cook	Total	Servings	Difficulty
25 min	1 h 10 min	7 h 35 min	12 servings	Advanced

Quick Facts

Copycat Cheesecake Factory Pumpkin Cheesecake | Cozy Fall Dessert

The Key Step

A water bath is what separates a smooth, dense cheesecake from one with a cracked, dry top. Wrap the springform pan tightly in two layers of foil so no water sneaks in through the seams, then set it inside a larger roasting pan. Pour hot water halfway up the sides before sliding both pans into the oven. As it bakes, you'll notice the filling puff slightly at the edges while the center still jiggles like soft gelatin when you nudge the pan. That gentle, even heat keeps the eggs from overcooking, which is what causes cracks and a grainy texture in the first place. Turn the oven off and let the cheesecake sit inside with the door cracked for an hour before you touch it.

What You Need for Pumpkin Cheesecake: Ingredients

Ingredients for Copycat Cheesecake Factory Pumpkin Cheesecake | Cozy Fall Dessert

Cream cheese: the base of the filling, giving it that dense, tangy richness. Use full-fat blocks, not the whipped tub kind, for the best texture.
Pumpkin puree: adds color, moisture, and that familiar fall flavor. Canned pure pumpkin works best; avoid pumpkin pie filling, which is already sweetened and spiced.
Graham cracker crumbs: form the crust's sandy, buttery base. Crushed gingersnaps make a spicier substitute.
Sour cream: smooths the batter and adds a slight tang that balances the sweetness. Plain Greek yogurt works in a pinch.
Eggs: bind the filling and give it structure as it bakes. Room temperature eggs blend in without lumps.
Pumpkin pie spice: cinnamon, ginger, nutmeg, and clove in one jar. You can mix your own with equal parts cinnamon and ginger plus a pinch of nutmeg and clove.
Pecans: for the streusel topping, adding crunch and a toasty, buttery flavor. Walnuts are a close swap.
Brown sugar: sweetens the filling and streusel with a deeper, molasses-like edge than white sugar.

Find exact amounts and quantities in the recipe card below.

Making Pumpkin Cheesecake, Step by Step

Press and bake the crust. Mix graham crumbs, melted butter, and sugar, then press firmly into the bottom of a springform pan. Bake at 325°F for 8 minutes, until the edges turn slightly golden.
Beat the filling smooth. Cream the cream cheese and sugars until fluffy, then mix in pumpkin puree, eggs, sour cream, and spices on low speed until just combined, no streaks of white remaining.
Set up the water bath. Wrap the pan in foil, place it in a roasting pan, and pour hot water halfway up the sides before baking at 325°F for 60 to 70 minutes.
Watch for the right jiggle. The cheesecake is ready when the edges look set and only the very center wobbles gently, like firm custard, when you shake the pan slightly.
Cool slowly, then chill. Let the cheesecake rest in the turned-off oven for an hour, then refrigerate uncovered for at least 6 hours before adding the pecan streusel and slicing.

Make Ahead and Leftovers

This cheesecake tastes even better the next day, once the filling firms up and the flavors settle. Store it covered in the fridge for up to 5 days, or freeze whole or in slices, wrapped tightly, for up to 2 months. Thaw overnight in the fridge and let it sit at room temperature for 20 minutes before serving so the filling softens back to its creamy texture.

Hella Recipe Team Tips

Don't overmix the batter. Overbeating incorporates too much air, which causes the cheesecake to puff up fast and then sink and crack as it cools.
Check the center jiggle, not the color. A properly baked cheesecake still wobbles slightly in the middle when you gently shake the pan; a fully still center usually means it's overbaked.
Cool it gradually. Sudden temperature changes from oven to fridge cause the surface to crack, so always let it rest in the turned-off oven before chilling.

What to Serve With It

Serve slices chilled with whipped cream and extra cinnamon, alongside a mug of Creamy Crockpot Hot Chocolate for a cold afternoon. It also pairs nicely on a dessert table with Pumpkin Cheesecake Bars, Cozy Caramel Apple Cheesecake Bars for Fall, coffee, or a small plate of candied pecans.

Questions About Pumpkin Cheesecake

Why did my cheesecake crack on top?

Cracks usually come from overbaking or a sudden temperature drop. Stick to the water bath, pull it when the center still jiggles, and let it cool gradually in the oven before refrigerating.

Can I make this cheesecake without a water bath?

You can skip it, but expect a drier texture and more cracking on the surface. If you skip it, place a pan of water on the rack below instead to add some moisture to the oven.

How do I know when the pumpkin cheesecake is fully set?

Gently shake the pan: the outer two inches should look firm while only the very center moves slightly, similar to soft gelatin. It will finish setting completely once chilled for several hours.