The Best Pumpkin Cheesecake Recipe for Thanksgiving
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Thanksgiving is just around the corner, and if you’re searching for an unforgettable dessert to impress your guests, this pumpkin cheesecake is the perfect choice. Whether you’re hosting a big family gathering or a cozy Friendsgiving, this recipe is sure to become a seasonal favorite.
With simple ingredients and an easy-to-follow process, this recipe will help you bake a delicious pumpkin cheesecake that everyone will love.
How to Make a Pumpkin Cheesecake
This pumpkin cheesecake recipe is so easy to make! There’s no water bath or springform pan needed. If you’re looking for recommendations for ingredients or kitchen equipment to make this recipe, check out the Recipe Resources section at the bottom of this page.
Here’s everything you’ll need for this recipe.
Kitchen Tools and Equipment
- Electric mixer (stand mixer or hand mixer)
- Baking sheet (to place the crust on for even baking)
- Spatula
- Cooling rack
Ingredients
- Graham cracker pie crust
- Cream cheese
- Fresh pumpkin puree, or canned
- Granulated sugar
- Vanilla extract
- Ground cinnamon and nutmeg, or pumpkin pie spice
- Eggs
- Whipped cream (optional, for topping)
Pumpkin Cheesecake Tips for Perfect Results
I’ve been making this cheesecake for years, and these are my best tips to make sure your pumpkin cheesecake turns out perfectly every time:
- Use Real Vanilla Extract
For the best flavor, always use real vanilla extract rather than imitation vanilla. The pure extract adds a depth of flavor and really makes a difference. - Soften the Cream Cheese Properly
It’s important to use softened cream cheese for a smooth, lump-free filling. To soften cream cheese, just leave it at room temperature for about 30 minutes before making this recipe. If you’re short on time, you can microwave it in 10-second intervals, checking for softness after each interval (make sure it’s unwrapped from the package first!). Skipping this step will cause your cheesecake to be lumpy! - Don’t Overbake the Cheesecake
One of the most important steps in making a pumpkin cheesecake is not to overbake it. The cheesecake should still look slightly soft in the center when you remove it from the oven. The edges will be set, but the center will still be a little wobbly. Overbaking can lead to cracks and a dry texture, so resist the urge to leave it in longer. It will continue to set as it cools. - Chill the Cheesecake Thoroughly
After baking, allow the cheesecake to cool completely before transferring it to the refrigerator. Let it chill for at least 4 hours, but overnight chilling is ideal for the best texture and flavor. This step helps the cheesecake firm up and makes it easier to slice. - Use Fresh Pumpkin Puree for Extra Flavor
If you want to take your pumpkin cheesecake to the next level, try making your own puree from a fresh pumpkin! For instructions on how to make fresh pumpkin puree, check out my recipe How to Make Homemade Pumpkin Puree. This is entirely optional but adds a nice touch. Canned pumpkin will work just fine as well.
The Best Pumpkin Cheesecake for Thanksgiving
Ingredients
- 1 graham cracker pie crust
- 16 oz cream cheese (two 8 oz packages), softened
- 1/2 cup fresh pumpkin puree (or canned) *see recipe notes
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 dash ground nutmeg
- 2 large eggs
- whipped cream (optional)
Instructions
- Bring cream cheese to room temperature to soften (or unwrap and microwave in short intervals of 10-15 seconds).
- Preheat oven to 350 degrees F.
- In the bowl of an electric mixer, add the softened cream cheese, sugar, fresh or canned pumpkin, vanilla, cinnamon, and nutmeg. Beat until smooth.
- Add eggs one at a time, mixing just until incorporated.
- Pour into the graham cracker crust.
- Place the filled crust on a baking sheet (this makes it easier to remove from the oven), and bake for 40 minutes. The center will still look soft but almost set – do not overbake.
- Cool completely. Then transfer to the refrigerator and chill overnight (or at least 4 hours).
- Top with your favorite whipped cream and enjoy!
Notes
- For best results, use real, high quality ingredients in this recipe.
- Use regular cream cheese (not low fat or neufchatel).
- For directions on how to make your own fresh pumpkin, read this blog post: How to Make Homemade Pumpkin Puree.
- Use a good quality vanilla extract (not imitation).
- If you like, you can substitute the cinnamon and nutmeg for pumpkin pie spice.
- It’s important not to overbake the cheesecake! The cheesecake will not look “done” when it’s ready to come out of the oven. It will still look soft and almost set – it will set as it cools.
Recipe Resources
- Vanilla extract: Rodelle vanilla extract
- Stand mixer: KitchenAid Classic Stand Mixer
- Measuring Cups: KitchenAid measuring cups set
- Measuring spoons: KitchenAid measuring spoons set
Other Recipes You’ll Love
- Almond Bundt Cake with Brown Butter Glaze
- Hot Buttered Rum with Apple Cider
- Chamomile Vanilla Tea Latte
- Brown Sugar Almond Milk Latte
Will you be making this easy pumpkin cheesecake for Thanksgiving this year? Let me know in the comments!
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