Pumpkin Cheesecake (At Home!) - Better Than Cheesecake Factory

Ingredients

• 1.5 cups Graham Crackers (finely crushed)
• 2 tablespoons Granulated Sugar (for crust)
• 1 teaspoon Ground Cinnamon (for crust)
• 4 tablespoons Unsalted Butter (melted)
• 32 ounces Cream Cheese (softened, room temperature)
• 1 cup Light Brown Sugar (packed)
• 15 ounces Pumpkin Puree (canned, well‑stirred)
• 3 Large Eggs (room temperature)
• 8 ounces Sour Cream (full‑fat)
• 2 tablespoons All-Purpose Flour (to stabilize filling)
• 2 teaspoons Pumpkin Pie Spice
• 0.25 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 0.25 cup Caramel Sauce (optional drizzle)
• 1 cup Heavy Cream (for whipped topping)
• 2 tablespoons Granulated Sugar (for whipped topping)
• 1 teaspoon Rum (optional, for whipped topping)

Instructions

1. Crush Graham Crackers

   Place the graham crackers in a large zip‑top bag and crush them with a rolling pin until you have fine crumbs.

   Time: PT5M

2. Combine Crust Ingredients

   Transfer the crumbs to a measuring cup, add 2 Tbsp granulated sugar, 1 tsp ground cinnamon, and the melted butter. Stir until the crumbs are evenly moistened.

   Time: PT5M

3. Press and Pre‑Bake Crust

   Press the crumb mixture into a 9‑inch springform pan, pushing about ½ inch up the sides. Bake at 350°F for 8 minutes, then set aside to cool.

   Time: PT8M

   Temperature: 350°F

4. Reduce Oven Temperature

   After removing the crust, reduce the oven temperature to 325°F and let the crust cool while you prepare the filling.

   Time: PT5M

5. Beat Cream Cheese and Brown Sugar

   In the stand mixer bowl, add the softened cream cheese and 1 cup packed light brown sugar. Beat on medium speed for about 5 minutes, scraping down the sides occasionally, until light and fluffy.

   Time: PT5M

6. Add Remaining Filling Ingredients

   Add 15 oz pumpkin puree, 3 eggs, 8 oz sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, ¼ tsp salt, and 1 tsp vanilla extract. Whisk until the mixture is thick, creamy, and free of lumps.

   Time: PT5M

7. Combine Mixtures on Low Speed

   With the mixer on low, slowly pour the pumpkin mixture into the cream‑cheese mixture. Mix just until fully incorporated, scraping down the bowl once or twice.

   Time: PT2M

8. Fill Crust and Release Bubbles

   Pour the filling into the pre‑baked crust, smooth the top with a spatula, then tap the pan on the counter a few times to release air bubbles.

   Time: PT2M

9. Bake Cheesecake

   Bake at 325°F for 55 minutes (50‑60 min range). The edges should be set and the center should wobble about 3 inches when the pan is gently jostled.

   Time: PT55M

   Temperature: 325°F

10. Gradual Oven Cooling

    Turn the oven off, prop the door open with a wooden spoon, and let the cheesecake cool in the oven for about 30 minutes.

    Time: PT30M

11. Room‑Temperature Cool and Chill

    Run a thin knife around the edge to release tension, then place the cheesecake on a wire rack to cool completely to room temperature (about 1 hour). Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

    Time: PT1H

12. Add Toppings and Serve

    Drizzle caramel sauce over the top, pipe or spoon whipped cream (sweetened heavy cream with a splash of rum if desired), and dust with a pinch of pumpkin pie spice. Slice with a clean knife between cuts.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g