This classic Pumpkin Cheesecake is hard to beat! With a spiced graham cracker crust and a creamy pumpkin filling, all you need is a dollop of whipped cream to finish off this perfect Thanksgiving dessert.
I’m pretty certain that our Thanksgiving is going to look different than it has in recent years. And if I’m being honest, I was pretty upset about it at first because holiday traditions are so important to our little family.
But the more I thought about it, the more at ease I have become because I’ve decided that things don’t really have to change that much.
I’m still going to cooking our usual Thanksgiving dinner with an overflowing pumpkin dessert sections including pumpkin roll, pumpkin crunch cake and this pumpkin cheesecake only this year, it might served to-go style.
Just because we all won’t be sitting around the same table this year doesn’t mean we don’t have so much to be thankful for.
This classic Pumpkin Cheesecake is hard to beat! With a spiced graham cracker crust and a creamy pumpkin filling, all you need is a dollop of whipped cream to finish off this perfect Thanksgiving dessert.
-If you dont want to mess with the whole water bath situation, no worries. You can bake the cheesecake without it. If you end up with a crack, just cover it with whipped cream!
-A tightly covered cheesecake can be stored in the refrigerator for up to five days. The cheesecake can be stored for approximately 1-2 months in the freezer. To defrost, allow cake to defrost in the refrigerator overnight.
Pumpkin Cheesecake
This classic Pumpkin Cheesecake is hard to beat! With a spiced graham cracker crust and a creamy pumpkin filling, all you need is a dollop of whipped cream to finish off this perfect Thanksgiving dessert.
Prep: 30min
Total: 7h30min
Serving Size: 1 slice
Nutrition Facts: calories 522 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 146 milligrams cholesterol, Fat 37 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, Saturated Fat 21 grams saturated fat, servingSize 1 slice, Sodium 325 milligrams sodium, Sugar 32 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 12 grams unsaturated fat
Ingredients:
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 4 8-ounce packages cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 3 large eggs
- 1 can (15 oz.) pure pumpkin puree
- 1/3 cup heavy cream
- 2 teaspoons pure vanilla extract
- 1 tablespoon pumpkin pie spice
Instruction:
- Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with foil and spray lightly with nonstick cooking spray.
- In a medium bowl, combine graham cracker crumbs, butter, granulated sugar and pumpkin pie spice. Press onto bottom and 1 inch up side of prepared pan. Bake for 7 to 8 minutes. Cool on wire rack for about 10 minutes.
- Begin to boil a large pot of water for the water bath.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine cream cheese, granulated sugar and brown sugar until fluffy; about 3 minutes. Add in eggs, pumpkin and heavy cream, mix until fully incorporated; scraping down the sides of the bowl as needed. Finally, add in vanilla and pumpkin pie spice and mix until well combined.
- Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. (See video above for more tips)
- Bake 60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, crack the oven door, turn the heat off, and let rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 6 hours.
The BEST Pumpkin Cheesecake
FAQ
Is pumpkin puree the same as canned pumpkin?
What is pumpkin cheesecake made of?
Why do you put sour cream in cheesecake?
Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.
What are the two types of cheesecake?
