Better Than Cheesecake Factory Pumpkin Pie Cheesecake

One of the things I love most about Fall is all the pumpkin desserts that surface everywhere, specifically PUMPKIN CHEESECAKE!!!!! I mean is it really possible to go wrong with combining homemade pumpkin pie and decadent cheesecake?? I didn’t have to go looking far for a recipe for easy, delicious homemade pumpkin pie cheesecake. Rhonda is known for whipping up a mean cheesecake.

This recipe takes center stage on her Thanksgiving dessert table and everyone always says “this cheesecake is better than cheesecake factory” hence the name. (Although I think ALL of Rhonda’s cheesecakes are better than cheesecake factory : )

This pumpkin cheesecake is one of the best I’ve ever tasted. The pumpkin pie flavors and the cheesecake blends so well together. Very creamy, pure comfort food at it’s best.


The Recipe

Better Than Cheesecake Factory Pumpkin Pie Cheesecake

By Divas Can Cook
Recipe type: cheesecake
Serves
1 cheesecake

Ingredients

  • (all ingredients should be at
  • room tempt.)
  • 1½ cups of graham cracker crumbs (could also use gingersnap cookie crumbs or a mixture of gingersnap & Nilla wafer crumbs)
  • 5 Tablespoon butter
  • 1 Tablespoon sugar (for crust)
  • 3 (8 oz) cream cheese
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin
  • 3 eggs
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • Optional garnishes (cool whip, pecans, mini chocolate chips)

Instructions

  1. Preheat Oven to 350 F.
  2. To make the crust, in a bowl combine graham cracker crumbs, butter, & sugar.
  3. Mix with a fork until crumbly.
  4. Prepare your springform pan by placing foil on the bottom and press the crumb mixture onto the bottom of the pan.
  5. Place the crust in the stove for 5 minutes to set or you can place in the freezer for 30 minutes to set.
  6. To make the filling, in a large bowl beat cream cheese until fluffy and free of lumps.
  7. Mix in sugar & vanilla
  8. Add in pumpkin, eggs, cinnamon, nutmeg, & allspice and mix just until well combined. Don't over mix.
  9. Grease the sides of your springform pan and pour the mixture into the pan.
  10. Place your cheesecake into the oven and place a shallow pan of water beneath it. The steam will help prevent cracking.
  11. Cook for 60 minutes or until outside of cheesecake is set. (The center will still be a little jiggly but this will set as it cools.) DO NOT OPEN THE OVEN DURING COOKING TIME.
  12. When cheesecake is done, turn off the oven, prop the oven door open slightly and allow cheesecake to cool in the oven for about an hour. After an hour you can place the cheesecake on the counter to finish cooling.
  13. When cooled, wrap in several layers of Saran wrap and place in the refrigerator for 8 hours or overnight. Do not remove from pan. This will allow all the flavors to combine and the cheesecake to fully set.
  14. After the cheesecake has set in the refrigerator you may then remove it from the pan & garnish it with pecans & cool whip if desired. I normally garnish it right when I'm about to serve it.