Fall is the perfect season for indulgent desserts, and there’s nothing quite as iconic as The Cheesecake Factory’s Pumpkin Pecan Cheesecake.
With its rich, velvety pumpkin filling, buttery pecan crust, and layers of sweet, spiced flavors, it’s a treat that perfectly captures the essence of autumn.
If you’ve been craving this seasonal favorite but don’t want to make a trip to The Cheesecake Factory, we’ve got you covered with a copycat recipe that brings this delicious dessert right to your kitchen. Get ready to impress friends and family with your homemade version of this beloved cheesecake!
Ingredients
For the Pecan Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter (melted)
For the Pumpkin Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 1/2 cups canned pumpkin puree
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 4 large eggs
- 1/2 cup sour cream
For the Pecan Topping:
- 1 cup chopped pecans
- 1/4 cup granulated sugar
- 1 tablespoon unsalted butter
- 1/4 teaspoon ground cinnamon
Instructions
1. Prepare the Pecan Crust
Start by preheating your oven to 325°F (163°C). In a medium mixing bowl, combine the graham cracker crumbs, chopped pecans, brown sugar, ground cinnamon, and ground ginger. Add the melted butter to the mixture and stir until everything is well combined.
Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Use the back of a spoon to press it down firmly.
Place the pan in the oven and bake for 10 minutes. Once done, remove the crust from the oven and let it cool slightly.
2. Make the Pumpkin Cheesecake Filling
While the crust is cooling, you can start preparing the cheesecake filling. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the pumpkin puree, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and ground ginger to the cream cheese mixture. Continue beating until everything is well combined and the mixture is smooth.
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Next, add the eggs, one at a time, mixing well after each addition. Finally, stir in the sour cream until fully incorporated.
3. Assemble the Cheesecake
Pour the prepared pumpkin cheesecake filling over the cooled pecan crust in the springform pan. Smooth the top with a spatula to ensure an even layer.
Carefully place the cheesecake in the oven and bake at 325°F (163°C) for about 1 hour and 15 minutes, or until the center is set and slightly jiggles when the pan is gently tapped. You may notice the edges of the cheesecake slightly browning—this is perfectly normal.
Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracking.
After an hour, remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to fully set.
4. Make the Pecan Topping
While your cheesecake is chilling, prepare the pecan topping. In a small saucepan, melt the butter over medium heat. Add the chopped pecans, granulated sugar, and ground cinnamon, stirring occasionally. Cook for about 5 minutes, until the sugar has dissolved and the pecans are toasted and fragrant. Remove from heat and let the mixture cool.
5. Assemble and Serve
Once the cheesecake has chilled and set, remove it from the springform pan and transfer it to a serving plate. Top the cheesecake with the pecan topping, spreading it evenly over the surface.
For an extra special touch, you can serve the cheesecake with a dollop of whipped cream or a drizzle of caramel sauce. Slice and serve, and enjoy your homemade version of The Cheesecake Factory’s famous pumpkin pecan cheesecake!
Tips for Success:
- Soften the Cream Cheese: Ensure your cream cheese is softened before mixing to avoid lumps in the filling. Set it out for about 30 minutes before use.
- Don’t Overmix the Eggs: When adding the eggs, mix gently to avoid incorporating too much air, which could cause cracks during baking.
- Chill Well: Be sure to refrigerate the cheesecake for at least 4 hours or overnight for the best texture.
- Crust Variations: Feel free to experiment with the crust by using crushed gingersnap cookies instead of graham crackers for an extra fall-inspired flavor.
Conclusion
This copycat version of The Cheesecake Factory’s Pumpkin Pecan Cheesecake is a perfect dessert for fall, especially when celebrating holidays like Thanksgiving or Valentine’s Day.
With its combination of smooth pumpkin filling, crunchy pecans, and spiced flavors, this cheesecake is sure to impress anyone who takes a bite.
Whether you’re making it for a family gathering or a special celebration, this recipe will bring the signature flavor of The Cheesecake Factory right to your kitchen. Enjoy every delicious bite!
