This is such a classic and great tasting dessert, I am ashamed I never shared it on my blog until now! There is something quite magical about buttery caramel and the softest pumpkin cheesecake that feels velvety smooth in your mouth. This is one of our favorite recipes, but I also have a Classic Pumpkin Cheesecake if you like traditional options!

Cheesecake Factory Pumpkin Cheesecake Recipe with Chocolate Crust!

Pumpkin Cheesecake with Chocolate Crust

Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
This is such a classic and great tasting dessert, I am ashamed I never shared it on my blog until now!

Ingredients

  • 12 oz Pre-Made Chocolate Pie Crust about 2 - 2 1/4 cups
  • whipped cream
  • 1 tsp. McCormick® Pumpkin Pie Spice
  • 3 eggs room temperature
  • 1 c canned pumpkin
  • 1 tsp. vanilla
  • 3 8 ounce packages cream cheese, room temperature
  • 1 c sugar
  • 6 tbsp. melted butter
  • caramel sauce

Instructions

  • Make the crust by combining the pre-made chocolate cracker crumbs with the melted butter in a medium bowl.
  • Prepare a 9-inch springform pan. (I spray with bakers spray then place a piece of parchment at bottom)
  • Press the crumbs evenly into the bottom of the springform pan.
  • In a stand mixer combine the cream cheese, sugar, and vanilla.
  • Add the pumpkin, eggs, pumpkin pie spice and continue beating until smooth and creamy. (about 2 minutes)
  • Pour the filling into the pan.
  • Bake for 60-70 minutes at 350 degrees.
  • Remove from the oven and allow the cheesecake to cool.
  • When the cheesecake has come to room temperature, put it into the refrigerator.
  • When ready to serve the chilled cheesecake, add whipped cream to the top.
  • Drizzle with caramel sauce .

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I seriously could not wait to try a piece. It was my first piece of Pumpkin Cheesecake for the season, and I hope it’s not the last.  My goodness cheesecake is amazing.  As much as the famous New York style is a staple, from October to January this becomes my new favorite.

Cheesecake Factory Pumpkin Cheesecake Recipe!

TIP: When making cheesecake (any flavor) I highly recommend using room temperature ingredients.  Also, do not be afraid to really whip that cream cheese!  You want it to be smooth and creamy with no lumps.

Cheesecake Factory Pumpkin Cheesecake Recipe!

 

You can make so many changes to this recipe!  Switch out the crust for shortbread or chocolate (like I have done here), cover in cinnamon whipped cream or caramel buttercream, you could even add a layer of caramel or chocolate ganache on top.

Cheesecake Factory Pumpkin Cheesecake Recipe!

If you are a regular reader of my blog you know I like to use Oreo® crusts in a lot of things.  For this particular recipe, I thought the Oreo® flavoring was a bit too dominant, so I opted for simple chocolate crust.

My favorite way to swap out flavors is to buy pre-made pie crusts. (they are often less expensive then graham crackers!)

Pre Made Chocolate Pie Crust

I used two 6-ounce packages and added the melted butter.  When I use these I do not bake the crust before assembling.

If you do not have access to these or would prefer to make your own crust, you will want about 1 1/2 cups of crumbs, 5-6 tablespoons of melted butter, then 1 tablespoon of sugar if it’s graham cracker.  Press into pan then bake for 5 minutes before filling.

Cheesecake Factory Pumpkin Cheesecake Recipe with Chocolate Crust!

 

I used my favorite pastry tip to pipe out simple dollops of whipped cream.  Then drizzled all that wonderful caramel.  Don’t leave that step out, it makes the cheesecake outstanding.

Especially if the cheesecake is chilled and the caramel is warm… now that’s magic.

Cheesecake Factory Pumpkin Cheesecake Recipe with Chocolate Crust!

You can prepare the cheesecake a couple of days ahead of time.  I am making another one today for a party I have tomorrow, and really hoping and praying I can resist eating a piece before the event actually beings.

Wish me luck!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Hi Amanda!! I’m a pumpkin anytime of year kind of girl, and just came across your recipe for this cheesecake (although I am already an avid fan of yours). I was just wondering if there was any reason why I shouldn’t do this using the water bath method when baking?? I just prefer doing my cheesecakes that way, but I wasn’t sure so I thought I would ask.

    Also, the only thing I would do differently is add chopped pecans to the caramel sauce before topping the cheesecake with it!! Pecans, caramel, pumpkin altogether…you cannot go wrong!! 😛

    Love your recipes and posts, thanks for sharing!!

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