Decadent pumpkin cheesecake is easy with these simple step by step photos instructions for the home cook. Cheesecake Factory inspired. Take something very special to those family gathering that will have them all talking.
Editor’s note: Originally Published October 22, 2015. Now updated with expanded discussion and improved photos.
It seems like everything is pumpkin spice these days. Coffee, cookies, and almost anything else. So let’s take it to the top of the special treat food chain, cheesecake.
We needed a special treat for out of town company, and my wife AKA pumpkin hound had a hard week recovering from a cold, poor sleep and ongoing remodeling issues. So this one was for her.
Inspired by Food.com’s Cheesecake Factory Pumpkin Cheesecake which has solid 5 star reviews so just a few minor adjustments for ease and of course complete step by step instructions for you.
A wife rating… way up there.
Tips: Recipe Notes on Pumpkin Cheesecake
Please plan ahead a bit. The cream cheese and eggs should rest at room temperature for a half hour or so before starting.
You can use pumpkin pie spice or the spices I suggested in the recipe card below.
When done cooking, allow the cake to rest at room temperature until cooled then refrigerated before cutting.
Allow cream cheese and eggs to come to room temperature. Preheat oven to 350 degrees.
Crush 9-12 graham crackers but not into dust. You need 1 1/2 cup of crumbs.
Melt 5 tablespoons butter and mix into the graham cracker crumbs with one tablespoon sugar and mix until coated.
Prep an 8 or 9-inch spring-form pan with a good coat of butter. Mash the graham cracker into the bottom and about one inch up the side. Bake for 5 minutes then remove to cool while making the filling.
In a large bowl combine the three 8 oz packages cream cheese, one cup sugar, and one teaspoon vanilla. Mix with an electric mixer until smooth.
Add one cup pumpkin, three eggs, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon allspice. Optional if you want more “pumpkin pie” taste change the spices out for 1 teaspoon of pumpkin pie spice.
Mix until smooth and pour the filling into the pan.
Bake until a little browning. That will be 60 to 70 minutes depending on your oven. It is a good idea to place a baking sheet on a rack under the pan during baking for any leakage.
Allow to cool at room temperature for a few hours then refrigerate until cold.
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If you enjoyed this recipe, the pleasure of a rating on the recipe card below is requested.
Original Publication Oct 22, 2015