- When fall rolls around, one dessert stands out above the rest: pumpkin cheesecake. Forget the dense, sometimes dry versions you might have tried before. We’re talking about the BEST creamy pumpkin cheesecake for Thanksgiving you will ever make. It’s incredibly smooth, perfectly spiced, and sits on a classic graham cracker crust. This recipe is straightforward enough for beginners and delivers a showstopping dessert every single time.
This is one of those quintessential Fall Cheesecake Recipes that will have everyone asking for a second slice. It’s rich without being too heavy, and the homemade cinnamon whipped cream on top is the perfect finishing touch. Get ready to make this the centerpiece of your holiday table!
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Why You’ll Love This Recipe
Honestly, what’s not to love? This pumpkin cheesecake is the perfect blend of creamy, tangy cheesecake and warm, spiced pumpkin. It has a velvety texture that just melts in your mouth. Unlike some recipes that can be complicated, this one keeps things simple while still delivering amazing results. It’s a reliable recipe that works every time, making it one of the best Thanksgiving Cheesecake Recipes you can find.
The prep time is just 20 minutes, which is fantastic when you’re juggling other holiday dishes. Plus, you can make it a day or two ahead, which is a total lifesaver for Thanksgiving planning. The balance of brown and white sugar gives it a wonderful depth of flavor, complementing the pumpkin and spices beautifully. It’s the kind of dessert that feels special but is secretly super easy to pull off.
Ingredients
For The Pumpkin Cheesecake
- 1 graham cracker crust (prepared in a 9″ or 10″ springform pan, not pre baked).
- 24 oz (680 g) cream cheese, softened to room temperature (use brick style, not spreadable)
- ¾ cup (150 g) packed brown sugar
- ½ cup (100 g) sugar
- ⅓ cup (80 g) sour cream
- 1 ½ teaspoon vanilla extract
- 1 cup (244 g) pumpkin puree
- 2 ½ teaspoons pumpkin pie spice
- 3 large eggs, lightly beaten and at room temperature
For The Cinnamon Whipped Cream
- ¾ cup (175 ml) heavy cream
- ¼ cup (30 g) powdered sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
Step-By-Step Instructions
Step 1: Prepare The Crust And Oven
First things first, preheat your oven to 350°F (175°C). While it’s heating up, prepare your graham cracker crust in a 9 inch springform pan. Don’t bake the crust just yet. Instead, pop it in the refrigerator to chill while you work on the delicious filling.
Step 2: Mix The Cream Cheese And Sugars
In a stand mixer or a large bowl with a hand mixer, beat the softened cream cheese with the brown sugar and granulated sugar. Mix until it’s smooth and completely free of lumps. You’ll want to scrape down the sides of the bowl with a spatula a few times to make sure everything is getting mixed in evenly.
Step 3: Add The Wet Ingredients
Next, add the sour cream and stir it in well. Pause to scrape the sides and bottom of the bowl again. Then, mix in the vanilla extract, pumpkin puree, and pumpkin pie spice until everything is well combined and looks beautifully orange.
Step 4: Incorporate The Eggs
Now it’s time for the eggs. Add them one at a time, mixing on low speed until each one is just combined. Overmixing after adding the eggs can cause the cheesecake to crack, so be gentle here. Remember to scrape down the sides of the bowl after each egg addition to keep the batter consistent.
Step 5: Assemble And Bake
Pour the cheesecake batter evenly over your chilled graham cracker crust. Place the springform pan on a foil lined baking sheet; this catches any potential drips and makes it easier to handle. Place it on the center rack of your preheated oven. Bake for 40 minutes or possibly longer. The edges should be set, and the center should have just a slight jiggle to it. Don’t worry if it’s not completely firm in the middle; it will set up as it cools.
Step 6: Cool And Chill
Once baked, let the pumpkin cheesecake cool completely to room temperature on a wire rack. Then, cover it and transfer it to the refrigerator to chill for at least 6 hours, or preferably overnight. This chilling time is crucial for the cheesecake to set properly and for the flavors to meld together.
Step 7: Make The Cinnamon Whipped Cream
Just before you’re ready to serve, make the cinnamon whipped cream. Combine the heavy cream, powdered sugar, vanilla extract, and ground cinnamon in a clean, chilled bowl. Use an electric mixer to beat the mixture, starting on low and gradually increasing to high speed, until stiff peaks form. You can pipe the whipped cream onto the cheesecake using a pastry bag and tip, or simply dollop it on top. Slice, serve, and enjoy your amazing creation!
How To Store Leftovers
Storing this cheesecake is simple. Keep any leftovers in an airtight container in the refrigerator. It will stay fresh and delicious for up to 5 days. Honestly, it’s a great dessert to have on hand for a few days after a big holiday meal. The flavors almost get better the next day!
You can also freeze this cheesecake for longer storage. To do so, let it chill completely, then wrap it tightly in plastic wrap and then a layer of foil. It can be frozen for up to a few months. When you’re ready to eat it, just thaw it in the refrigerator overnight. It’s a fantastic make ahead dessert option for busy times.
Tips
For the absolute best texture, make sure your cream cheese, sour cream, and eggs are all at room temperature. This helps them combine into a smooth, lump free batter. If you forget to take them out ahead of time, you can place the eggs in a bowl of warm water for a few minutes and soften the cream cheese carefully in the microwave in short bursts.
Be sure to use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling comes pre seasoned and sweetened, which will throw off the flavor and texture of your cheesecake. The can should just say “pumpkin” in the ingredients list.
To avoid cracks, don’t overmix the batter once you’ve added the eggs. Also, allowing the cheesecake to cool slowly helps. You can even turn off the oven and crack the door open, letting the cheesecake cool inside for an hour before moving it to the counter.
Conclusion
And there you have it! This recipe for the BEST creamy pumpkin cheesecake for Thanksgiving is a true crowd pleaser. It’s the perfect way to cap off a festive meal, bringing all those cozy fall flavors to the table. From its smooth, rich filling to the warmly spiced cinnamon whipped cream, every bite is a little piece of holiday magic. Whether you’re a seasoned baker or trying your hand at cheesecake for the first time, this recipe is sure to become a new family favorite. Enjoy making and sharing this delightful dessert!
FAQ
Can I Use A Store Bought Graham Cracker Crust?
Absolutely! Using a store bought crust is a great way to save a little time. Just make sure it’s a 9 inch crust to fit all the filling. You can follow the recipe just the same, pouring the batter into the prepared crust and baking as directed.
Why Did My Cheesecake Crack?
Cheesecakes can crack for a few reasons. The most common culprits are overmixing the batter (especially after adding eggs), baking it at too high a temperature, or cooling it too quickly. Mixing the eggs on low speed and letting the cheesecake cool gradually can help prevent cracks.
Can I Make This Cheesecake Ahead Of Time?
Yes, this is an excellent make ahead dessert! You can bake it up to two days in advance. Just keep it covered in the refrigerator. Wait to add the cinnamon whipped cream until you’re ready to serve to keep it fresh and fluffy.
What If I Don’t Have A Springform Pan?
A springform pan is highly recommended because the removable sides make it easy to serve the cheesecake without damaging it. If you don’t have one, you could try using a deep dish 9 inch pie plate, but you’ll have to serve it directly from the dish. The presentation will be different, but it will still be delicious.
The BEST Creamy Pumpkin Cheesecake for Thanksgiving
This creamy pumpkin cheesecake is incredibly smooth, perfectly spiced, and sits on a classic graham cracker crust. It’s a straightforward recipe that delivers a showstopping dessert every single time.
Ingredients
For The Cinnamon Whipped Cream
Instructions
- Preheat your oven to 350°F (175°C). Prepare your graham cracker crust in a 9 inch springform pan and chill it in the refrigerator while you make the filling.
- In a large bowl, beat the softened cream cheese with the brown sugar and granulated sugar until smooth and free of lumps, scraping down the sides of the bowl as needed.
- Add the sour cream, vanilla extract, pumpkin puree, and pumpkin pie spice. Mix until everything is well combined.
- Add the eggs one at a time, mixing on low speed until just combined after each addition. Do not overmix.
- Pour the cheesecake batter over the chilled graham cracker crust. Place on a foil-lined baking sheet and bake for 40 minutes. The edges should be set, and the center should have a slight jiggle.
- Let the cheesecake cool completely to room temperature on a wire rack. Then, cover and chill in the refrigerator for at least 6 hours, or preferably overnight.
- Just before serving, make the cinnamon whipped cream. Combine heavy cream, powdered sugar, vanilla extract, and ground cinnamon in a chilled bowl. Beat with an electric mixer until stiff peaks form. Serve on top of the cheesecake.
Notes
Room Temperature Ingredients: For the best texture, ensure your cream cheese, sour cream, and eggs are at room temperature to create a smooth, lump-free batter.
Pure Pumpkin: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced.
Prevent Cracks: To avoid cracks, do not overmix the batter after adding the eggs. Allowing the cheesecake to cool slowly in the turned-off oven with the door ajar for an hour also helps.
Nutrition
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