Thanksgiving Pumpkin Cheesecake is a creamy, spiced dessert that combines two holiday favorites into one. I remember the first time my aunt served it—the smooth texture of cheesecake blended with the warm flavors of pumpkin pie was unforgettable. It quickly became a holiday tradition, with its rich filling, buttery crust, and festive spices making it the perfect showstopper dessert for Thanksgiving dinner.
Groceries
Ingredients
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 cup pumpkin puree
3 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
1 cup sour cream (for topping, optional)
Whipped cream for serving
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan to form the crust.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Add pumpkin puree, eggs, vanilla, and spices. Mix until combined.
- Pour filling into prepared crust.
- Bake for 55–65 minutes, or until the center is almost set.
- Let cool completely, then refrigerate for at least 4 hours or overnight.
- Top with sour cream layer or whipped cream before serving.
Substitutions
Use gingersnap cookies instead of graham crackers for a spiced crust.
Replace sour cream with Greek yogurt for a tangy topping.
For a gluten-free version, use gluten-free cookies for the crust.
Swap pumpkin puree with butternut squash puree for a similar flavor.
Equipment
Mixing bowls
Hand mixer or stand mixer
Springform pan
Measuring cups and spoons
Oven
Storage
Refrigerator: Store covered for up to 5 days.
Freezer: Freeze whole or sliced, tightly wrapped, for up to 2 months.
Reheating: Not recommended—serve chilled.
Top Tips
Bake cheesecake in a water bath to prevent cracks.
Chill overnight for the best flavor and texture.
Run a knife around the edge before releasing the springform pan.
Decorate with whipped cream and cinnamon for presentation.
FAQs
Can I make pumpkin cheesecake ahead of time?
Yes, it tastes even better when chilled overnight.
Why did my cheesecake crack?
It was likely overbaked or cooled too quickly. Use a water bath to prevent cracks.
Can I use canned pumpkin pie filling?
No, use plain pumpkin puree and add your own spices.
What toppings go best with pumpkin cheesecake?
Whipped cream, caramel drizzle, or candied pecans.