Irresistible Thanksgiving Pumpkin Cheesecake Recipe to Wow Your Guests

Thanksgiving wouldn’t be quite the same without the warm, cozy flavors that remind me of home—like the rich, spiced sweetness of a Thanksgiving Pumpkin Cheesecake. Growing up in that white farmhouse nestled deep in the Blue Ridge Mountains, dessert was more than just a finale; it was a way we shared stories, memories, and love. Mama Lu didn’t fuss much over recipes, but she knew how to transform humble ingredients into something that felt like a hug on a plate. This pumpkin cheesecake is that kind of recipe for me—full of soul, a little rustic, and made with the kind of care that turns a simple holiday into a cherished tradition.

Why You’ll Love This Thanksgiving Pumpkin Cheesecake

This cheesecake is the kind of dessert that feels like a warm porch swing on a crisp fall evening. It’s creamy and smooth, with just the right touch of pumpkin and spices that whisper of cinnamon, nutmeg, and cloves—flavors Mama Lu’s kitchen always seemed to have in the air come November. If you’ve ever spent a Sunday afternoon with your grandmother, learning to fold biscuit dough or shell peas, you know how comforting it is to make something with your hands and a little bit of heart. That’s exactly the feeling this cheesecake brings.

Unlike the heavy, dense cheesecakes you might find at a bakery, this one strikes a perfect balance between silky cream cheese and the earthy sweetness of pumpkin puree. The crust is buttery and crisp, a simple graham cracker base that holds all those flavors together without stealing the show. If you’re looking for a dessert that’s both elegant and approachable enough for a family gathering, this pumpkin cheesecake is a keeper. It’s been my go-to since I first brought a slice to my Portland Thanksgiving table, bridging the gap between my mountain roots and my new west coast life.

Ingredients You’ll Need for This Thanksgiving Pumpkin Cheesecake

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• Optional: 1/2 cup sour cream for a tangier finish

If you need to swap anything, I’ve found that maple syrup can replace some of the sugar for a deeper, woodsy sweetness, which feels especially fitting for a mountain-inspired Thanksgiving dessert. For the crust, crushed gingersnaps add a lovely spicy crunch, and for a gluten-free option, you can use almond flour or gluten-free graham crackers.

Nutrition Facts

• Calories: Approximately 420 per serving (based on 12 servings)
• Protein: 8 grams
• Fat: 28 grams
• Carbohydrates: 32 grams
• Fiber: 2 grams
• Sugar: 20 grams
• Sodium: 320 milligrams

This cheesecake is indulgent, but it’s also packed with protein from the cream cheese and eggs. The pumpkin adds a touch of fiber and vitamins, making it a bit more wholesome than your average slice of pie. Growing up, we never counted calories on the farm—just the joy each bite brought—but it’s good to know this treat can fit into your holiday balance.

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Steps to Create Your Thanksgiving Pumpkin Cheesecake

1. Preheat your oven to 325°F (165°C). Lightly grease a 9-inch springform pan with butter and wrap the outside in foil to prevent leaks.
2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the springform pan to form an even crust. Set aside.
3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 3-4 minutes. This step reminds me of Mama Lu’s patient stirring—slow and steady wins the race.
4. Add 1 cup sugar and continue beating until fully incorporated.
5. Blend in the pumpkin puree, vanilla extract, cinnamon, nutmeg, cloves, and salt until the mixture is a warm, inviting orange hue.
6. Beat in the eggs one at a time, mixing just until combined after each addition. Overmixing can lead to cracks, so be gentle—like folding biscuit dough on a lazy Sunday morning.
7. If using, fold in the sour cream until smooth. This adds a subtle tang that cuts through the sweetness beautifully.
8. Pour the batter over the crust in the springform pan, smoothing the top with a spatula.
9. Bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan. This gentle wobble is your signal to stop baking, much like waiting for Mama Lu’s cornbread to brown just right.
10. Turn off the oven and leave the cheesecake inside with the door cracked open for one hour to cool gradually. This prevents cracks and keeps the texture velvety.
11. Remove the cheesecake from the oven and cool completely at room temperature before refrigerating for at least 4 hours—overnight is best.
12. Run a knife around the edge before releasing the springform pan. Slice with a sharp knife, wiping clean between each cut for perfect, clean slices.

Tips for Making the Best Thanksgiving Pumpkin Cheesecake

One thing Mama Lu taught me was patience. Rushing through any recipe, especially one as delicate as cheesecake, never pays off. Take your time softening the cream cheese to room temperature—cold cream cheese will leave lumps in your batter, and I’ve learned that lesson the hard way more than once.

Using a water bath is a classic trick to keep cheesecakes moist and crack-free. I skip it sometimes when I’m pressed for time, but wrapping the pan in foil and gently cooling in the oven helps a lot. If you’re feeling fancy, place the springform pan in a larger pan filled with hot water during baking—but just be sure the foil is tight, or you’ll have a soggy crust. Learn more: Irresistible Vanilla Custard Cream Squares Recipe You Have to Try

Another little secret I picked up from my mountain kitchen: let the cheesecake rest in the fridge overnight. The flavors deepen, and the texture turns from good to unforgettable.

“Recipes weren’t written,” Mama Lu always said. “They were remembered. Shared by heart, with a pinch of salt and a whole lot of soul.”

That’s why I encourage you to make this recipe your own—add a dash more cinnamon if you like it spicy, or fold in some toasted pecans for a bit of crunch. The best dishes come from the heart, not just the cookbook.

Serving Suggestions and Pairings

When it’s time to serve, I like to keep things simple, letting the pumpkin cheesecake shine. A dollop of freshly whipped cream sprinkled with a pinch of cinnamon is all you need to evoke that cozy mountain kitchen vibe.

If you want to dress it up, a drizzle of warm caramel sauce or a spoonful of tangy cranberry compote pairs beautifully with the cheesecake’s rich flavors. During one Portland Thanksgiving, I brought this cheesecake alongside a platter of roasted root vegetables and cider-braised turkey, and the combination was pure magic—comfort food that felt both familiar and new.

For drinks, a cup of strong black coffee or a glass of spiced apple cider complements the spices perfectly, rounding out the meal with warmth and cheer.

Storage and Reheating Tips

Thanksgiving leftovers are a sacred thing in my family, and cheesecake is no exception. Store any uneaten cheesecake tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It will keep beautifully for up to 5 days, sometimes longer if your fridge is cold enough.

If you want to freeze it—because sometimes you just want to stretch that holiday joy—wrap the cheesecake tightly in plastic wrap and then in foil before placing it in the freezer. Thaw overnight in the fridge before serving. While the texture may be slightly denser after freezing, the flavors remain intact and comforting.

Reheating cheesecake isn’t usually necessary, but if you prefer it slightly warm, let it sit at room temperature for 20-30 minutes before serving. Avoid microwaving, as it can turn the texture grainy.

Frequently Asked Questions

What are the main ingredients for Thanksgiving Pumpkin Cheesecake?

The main ingredients for Thanksgiving Pumpkin Cheesecake include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Thanksgiving Pumpkin Cheesecake?

The total time to make Thanksgiving Pumpkin Cheesecake includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Thanksgiving Pumpkin Cheesecake ahead of time?

Yes, Thanksgiving Pumpkin Cheesecake can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Thanksgiving Pumpkin Cheesecake?

Thanksgiving Pumpkin Cheesecake pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Thanksgiving Pumpkin Cheesecake suitable for special diets?

Depending on the ingredients used, Thanksgiving Pumpkin Cheesecake may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

This Thanksgiving Pumpkin Cheesecake is more than just a dessert—it’s a slice of home, a taste of the Blue Ridge Mountains, and a warm embrace from Mama Lu’s kitchen. It carries the spirit of shared meals, laughter around the table, and the simple joy that comes from making something with your hands and heart. Whether you’re a seasoned baker or someone who just wants to bring a little extra sweetness to the holiday, this recipe invites you to slow down, savor the moment, and remember that food is, at its best, a language of love.

So, gather your ingredients, roll up your sleeves, and let this cheesecake be the centerpiece of your Thanksgiving table. From my farmhouse kitchen to yours, happy baking and even happier eating.