You can make this California Pizza Kitchen Pumpkin Cheesecake copycat recipe anytime, That’s good since this recipe is seasonal and it isn’t on their menu all year long.
California Pizza Kitchen Pumpkin Cheesecake
Here is a copykat recipe that is just as good as the original. California Pizza Kitchen Pumpkin Cheesecake is a deliciously moist cheesecake recipe from the popular restaurant chain. Now there’s no need to go out to dinner in order to enjoy this delightful dessert. This recipe is good to the last bite.
At California Pizza, this cheesecake is seasonal, and it isn’t on their menu all year long. This California Pizza Kitchen Pumpkin Cheesecake makes sixteen servings and is a great dessert for family holiday dinners and special fall occasions. However, you can make this copykat pumpkin cheesecake recipe anytime you feel like a taste of pumpkin.
You might think that cheesecakes might be for more adventurous cooks, but don’t let that stop you. Cheesecakes are easier to make than you might think. This copykat cheesecake recipe includes an enticing mix of spices – cardamom, cinnamon, cloves, ginger, and nutmeg. All these spices make this the best pumpkin cheesecake you will ever taste. I’m sure you’ll agree that it’s a little different (and more delicious) than most pumpkin cheesecakes that you may have eaten before.
How to Tell When a Cheesecake is Done
There’s just nothing like creamy homemade cheesecake. But you may be wondering how to check if it is done. The secret is in the jiggle. To check if your cheesecake is done, give it a gentle shake. If the cheesecake looks almost set and only a small circle in the middle jiggles slightly, it is done. The center will become firm as the cheesecake cools. Do not be tempted to use a knife to check doneness as this may create a crack in the top. Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the center. The jiggle in the middle is the real key. Here’s a video to demonstrate.
Love Cheesecake? Be sure to try these Cheesecake Recipes
- Apple Pie Cheesecake
- Mandarin Orange Cheesecake
- Oreo Cheesecake
- Sopapilla Cheesecake
- Tiramisu Cheesecake
California Pizza Kitchen Pumpkin Cheesecake
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs about 22 sheets
- 3 tablespoons sugar
- 6 tablespoons unsalted butter melted
- 24 ounces cream cheese
- 1 1/2 cups dark brown sugar
- 1 tablespoon all-purpose flour plus
- 2 teaspoons all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1 cup sour cream plus
- 2 tablespoon sour cream
- 3 eggs
- 2 teaspoon vanilla extract
- 1 1/4 cups canned pumpkin puree
To Make the Crust
- Put the graham cracker crumbs in a food processor fitted with the steel blade and process until they have a uniformly fine texture. Add the sugar and pulse to combine.
- While the machine is running, slowly pour the melted butter into the feed tube and continue processing just until the mixture forms a soft mass. Remove the mixture from the processor and firmly press it into the base of a 9-inch springform pan, making sure to spread it evenly.
To Make the Cheeecake
- Preheat the oven to 350 degrees.
- Using your electric mixer’s flat beater attachment, beat the cream cheese in the mixing bowl until it softens, stopping the mixer occasionally to scrape down the sides and bottom of the bowl with a rubber spatula.
- Add in the brown sugar and continue beating until the sugar is thoroughly incorporated and the mixture is creamy.
- In a separate small bowl, combine the flour, cardamom, cinnamon, ginger, cloves, and nutmeg.
- Beat the cream cheese mixture and the flour mixture together with a stand mixer until they are thoroughly combined. Pause occasionally to scrape down the sides of the bowl.
- Beat in the sour cream and then, one at a time, the eggs, scraping down the bowl after each addition.
- Add the vanilla and pumpkin and beat until thoroughly combined.
- Pour the filling into the crust in the prepared springform pan and place on the center rack of your oven. Bake for 1 hour. Test to see if the cheesecake is done by gently shaking the pan to see if the center has almost firmed up - a sign of doneness. (Alternatively, use an instant-read thermometer, which should register 180 degrees.) The cheesecake may require up to 20 minutes more baking time. (See above paragraph on How to Tell When a Cheesecake is Done or watch this video.)
- When the cheesecake is done, allow it to cool. Place in the refrigerator overnight prior to removing the sides of the pan. Use a sharp knife to cut the cheesecake into thick slices. Click here to see how to remove your cheesecake from the springform pan.
- Be sure to refrigerate the cheesecake after serving it.
- You may want to serve this cheesecake with whipped cream.
I can’t wait to try this recipe out! Although, I do have one question. Do you think including some essential oils into the ingredients list or would it ruin the taste?
I would not try this with any essential oils, they are not typically made for baking.
What is “all-purpose flour plus”?
I love CPK pumpkin cheesecake, bit this may get close to theirs but wont be the same. Anyone who has had it will know that the crust isn’t just Graham cracker, it is a ginger Graham craker and the cheesecake itself is layered with a more pumpkiny top layer and a more gingery flavered bottom layer. You can see the difference in the colors of the layers. That is what makes it phenomenal!
Not complete – what size pie crust?
You don’t buy a premade pie crust, this is a cheesecake so you put the crumb mixture in a 9”springform pan, as the directions state.
What is the white stuff on top of the cheesecake? whipped cream?
Yes it is whipped cream.