The Best Pumpkin Cheesecake Recipe for Thanksgiving

Pumpkin Cheesecake, Creamy, Smooth & Perfect for Thanksgiving

Every Thanksgiving table needs one dessert that makes the room go quiet for a moment, and at my house that dessert is pumpkin cheesecake.

It brings together the two flavors I wait all year for: the warm spice of pumpkin pie and the cool, tangy creaminess of classic cheesecake. The crust tastes like cinnamon graham crackers. The filling is silky, gently spiced, and sweet in a balanced way.

Creamy but not heavy. Dense yet not rich. This is the slice that disappears before the coffee is even poured.

I bake it for fall gatherings, for Friendsgiving potlucks, and for quiet Sunday afternoons when I want the whole kitchen to smell like cinnamon. This version is a remake of an earlier one, with clearer instructions and the tips I had to learn the hard way.

The first time I tested this recipe I was nervous about cracks in the top, but after following the water bath method and cooling it slowly in the oven the texture came out perfectly smooth and completely worth the wait.

Sooooo worth it, in fact, that I now bake two of them every November. Leftovers go straight into the fridge, and yes, extras freeze well too.

Why this pumpkin cheesecake works

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• The texture is creamy, not heavy. Full fat brick style cream cheese gives it body, and a small amount of sour cream keeps everything smooth.
• It is dense, yet not rich. The natural tang of cream cheese balances the sweet, spiced pumpkin filling.
• The sweetness stays balanced. Granulated sugar and brown sugar work together, and the brown sugar adds a soft caramel note.
• The crust earns its place. Graham cracker crumbs, melted butter, light brown sugar, and cinnamon bake into a buttery base that tastes like a cinnamon cookie.
• It is a Thanksgiving dessert through and through. Serve it with salted caramel sauce and whipped cream, or plain, so the pumpkin pie flavor shines on its own.

The pumpkin pie flavor comes from pumpkin, warm spices, and brown sugar. If you keep pumpkin pie spice in the cabinet, 2 1/2 teaspoons replaces the individual spices below. Otherwise, cinnamon, ginger, nutmeg, and cloves blend with pure pumpkin for the same warm result.

What you need for the graham cracker crust

• 1 1/3 cups graham cracker crumbs
• 6 tablespoons melted butter
• 3 tablespoons light brown sugar
• 1/2 teaspoon cinnamon

You will also need a 9 inch springform pan and aluminum foil for the water bath.

For the filling

• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 2 tablespoons corn starch, or flour
• 24 oz brick style cream cheese
• 1 3/4 cups pumpkin puree
• 3 tablespoons sour cream
• 3 large eggs

This makes 12 generous slices, which is exactly what you want when the dessert table is crowded.

How to make pumpkin cheesecake, step by step

The crust

1. Preheat the oven to 350F. Wrap the bottom and sides of a 9 inch springform pan with aluminum foil about 5 times, so no edges are showing and no water can seep in.
2. Stir together the graham cracker crumbs, melted butter, light brown sugar, and cinnamon in a medium bowl.
3. Press the mixture firmly into the bottom of the prepared pan.
4. Bake for 8 minutes. Set the crust aside and leave the oven at 350F.

The filling

1. Stir together the granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and corn starch in a medium bowl.
2. In a large bowl, beat the cream cheese until smooth, then mix in the sugar mixture.
3. Beat in the sour cream and pumpkin puree. Then mix in the eggs one at a time, being careful not to overmix the batter.
4. Pour the batter over the graham cracker crust.
5. Place the cheesecake in the middle of a large roasting pan, then pour about 1/2 inch of water into the roasting pan. The foil should still be wrapped around the springform pan.
6. Place the roasting pan with the cheesecake inside in the oven. Bake for 55 to 65 minutes, until the top looks just set and a gentle nudge leaves a slight wobble in the middle.
7. Remove the roasting pan from the oven and cool the cheesecake in the pan until the water is lukewarm. Then lift it out of the water bath, unwrap the foil, and continue cooling on a wire rack. Once completely cool, wrap the springform pan in cling film and chill in the fridge for at least 4 hours, or preferably overnight.

The optional salted caramel sauce

• 3/4 cup white sugar
• 4 tablespoons unsalted butter, cut into 4 pieces
• 1/3 cup whipping cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon coarse salt

1. Add the sugar to a medium saucepan over medium heat and stir constantly as it cooks. It will form lumps, then turn into a smooth amber liquid.
2. Once it is entirely smooth, add the butter and whisk gently until melted. Be careful, the mixture will boil up.
3. After the butter has melted, remove the pan from the heat and whisk in the cream. Then stir in the vanilla extract and the salt.

To serve

1. When you are ready to serve, trace a thin knife around the edges of the cheesecake, then unclamp the outer ring of the springform pan.
2. Top with whipped cream and a sprinkle of cinnamon if you like, and serve the salted caramel sauce on the side.

Chill the cheesecake for at least 4 hours before slicing, and longer is even better, because the flavor and the texture keep improving in the fridge.

Here is the nutrition per slice, based on 1/12 of the recipe, straight from the source.

Do not rush the cooling. Leaving the cheesecake in the water bath until the water is lukewarm is the easiest way to keep the top smooth and the texture velvety.

Tips for Making Pumpkin Cheesecake

Let us face it, cheesecake has a reputation. People talk about it as if it is fussy and fragile, and I understand why, because a crack down the middle of a dessert you spent an hour on is a sad thing to see.

But cheesecake is not actually difficult. It is just specific. Once you know what each step is doing, the whole process becomes calm and predictable, and the result is one of the best pumpkin desserts you can put on a holiday table.

These are the tips I rely on every single time.

1. Bring everything to room temperature. Take the cream cheese, sour cream, and eggs out of the fridge at least 30 minutes before you start. Cold cream cheese stays lumpy no matter how long you beat it, and lumps never quite smooth out in the oven.
2. Use full fat, brick style cream cheese. The block style is firm and consistent, which gives you a filling that sets properly. Softened spreadable cream cheese from a tub contains more water and produces a looser set.
3. Use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced for a pie, so it changes the balance and the set of this recipe. Pure pumpkin is simply cooked and mashed squash.
4. Add a little sour cream. Just 3 tablespoons, and the filling becomes creamier and smoother. It is a small detail with a big payoff.
5. Add the eggs last, one at a time. Beat each egg in just until it disappears into the batter. Eggs go in last, and they should never be the thing you beat hardest.
6. Do not overmix the batter. This is the one I really want you to remember. Extra air whipped into the batter makes the cheesecake rise in the oven and then fall as it cools, and that fall is what leaves you with a sunken center and cracks running across the top.
7. Use a water bath. Wrap the springform pan tightly in aluminum foil so water cannot seep in, set it inside a roasting pan, and pour about 1/2 inch of boiling water into the roasting pan, with some versions of this recipe going closer to 1 inch. The whole setup goes into the oven, and the gentle moisture is what keeps the surface smooth. Moisture loss during baking is a common reason cheesecakes shrink and crack.
8. Do not overbake. Overbaking dries out the filling and invites cracks. The cheesecake is ready when the top looks set and the very center still has a slight wobble when you give the pan a gentle nudge.
9. Cool it slowly, then chill it well. Cool it in the bath until the water is lukewarm, then on a wire rack, then wrap it up and refrigerate for at least 4 hours. Slow cooling limits sinking, and the long chill improves both flavor and texture. Overnight is even better if your schedule allows it.

I know a list like that can feel like a lot on your first try. Take it one step at a time, and the next time you make it, the whole rhythm will feel familiar.

If you want a quick summary of what usually goes wrong, this is the pattern I see most often.

As for serving, I usually set out a bowl of salted caramel sauce and a bowl of whipped cream and let everyone choose. A light sprinkle of cinnamon on top looks lovely, and honestly a plain slice is just as good if you want the pumpkin pie flavor without any distraction.

This cheesecake also plays nicely with a bigger dessert table. If you are feeding a crowd and want company for it, other pumpkin desserts that work well in the same spread include a no bake pumpkin cheesecake, a pumpkin cranberry cake with cream cheese frosting, and pumpkin cupcakes with cinnamon cream cheese frosting.

So if you have been nervous about baking a cheesecake for the holidays, please take this as your sign. Follow the tips, keep the eggs gentle, use that water bath, and trust the slight wobble.

I promise you will be rewarded with a creamy, smooth slice that looks like it came from a bakery, and your guests will absolutely ask you for the recipe.

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Pumpkin Cheesecake + Salted Caramel Sauce

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Pumpkin Cheesecake, Creamy, Smooth & Perfect for Thanksgiving Every Thanksgiving table needs one dessert that makes the room go quiet for a moment, and at my house that dessert is pumpkin cheesecake. It brings together the two flavors I wait all year for: the warm spice of pumpkin pie and the cool, tangy creaminess of classic cheesecake.

• Yield: 12 pieces 1x

Ingredients

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Pumpkin Cheesecake
For the Graham Cracker Crust
1 1/3 cups graham cracker crumbs
6 tablespoons butter, melted
3 tablespoons brown sugar, light
1/2 teaspoon cinnamon

For the Filling
3/4 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
2 tablespoons corn starch, or flour
24 oz cream cheese, brick style
1 3/4 cups pumpkin puree
3 tablespoons sour cream
3 large eggs

Salted Caramel Sauce
For the Salted Caramel Sauce
3/4 cup white sugar
4 tablespoons butter, unsalted, cut into 4 pieces
1/3 cup whipping cream
1 teaspoon vanilla extract
1/4 teaspoon coarse salt

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Instructions

Pumpkin Cheesecake
Graham Cracker Crust
1-Preheat the oven to 350F: Preheat the oven to 350F. Wrap the bottom and sides of a 9-inch springform pan with aluminum foil about 5 times so that no edges are showing.
2-Stir together the graham cracker crumbs, melted: Stir together the graham cracker crumbs, melted butter, sugars and cinnamon in a medium sized bowl.
3-Press the mixture down into the bottom: Press the mixture down into the bottom of your prepared springform pan.
4-Bake for 8 minutes in the oven: Bake for 8 minutes in the oven.

Cheesecake Filling
5-Stir together the white sugar, brown sugar,: Stir together the white sugar, brown sugar, cinnamon, ginger, nutmeg, cloves and corn starch in a medium bowl.
6-In a large bowl beat together the: In a large bowl beat together the cream cheese until smooth. Mix in the sugar mixture.
7-Beat in the sour cream & pumpkin: Beat in the sour cream & pumpkin puree. Then mix in the eggs 1 at a time, being careful not to overmix the batter.
8-Pour the batter over top of the: Pour the batter over top of the graham cracker crust.
9-Place the cheesecake in the middle of: Place the cheesecake in the middle of a large roasting pan, then pour about 1/2 inch of water into the roasting pan. (The aluminum foil should still be wrapped around the springform pan).
10-Place the roasting pan with the cheesecake: Place the roasting pan with the cheesecake inside in the oven to bake. Bake for 55-65 minutes, or until the top looks just set and if you give the pan a gentle nudge the cheesecake still has a slight wobble.
11-Remove the roasting pan from the oven: Remove the roasting pan from the oven. Cool the cheesecake in the roasting pan until the water is lukewarm. Then remove the cheesecake from the water bath, unwrap the foil and continue cooling on a wire rack. Once completely cooled, wrap springform pan with clingfilm and chill in the fridge for at least 4 hours or preferably overnight.

To Serve
12-When ready to serve, trace a thin: When ready to serve, trace a thin knife around the edges of the cheesecake. Unclamp the outer ring of the springform pan.
13-Top with whipped cream and a sprinkle: Top with whipped cream and a sprinkle of cinnamon (optional), and optionally serve with salted caramel sauce.

Salted Caramel Sauce
Salted Caramel Sauce
14-Add the sugar to a medium saucepan: Add the sugar to a medium saucepan over medium heat. Stir constantly as the sugar cooks. It will form lumps, then turn into a smooth amber color liquid.
15-Once it’s entirely smooth, add in the: Once it’s entirely smooth, add in the butter and whisk gently until melted. (Be careful – the mixture will boil up).
16-After the butter has melted, remove from: After the butter has melted, remove from the heat and whisk in the cream. Then stir in the vanilla extract & salt.

Notes

Allow time for every resting, cooling and chilling step in the instructions.