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Irresistible Thanksgiving Pumpkin Cheesecake Recipe to Wow Your Guests

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Learn how to make delicious Thanksgiving Pumpkin Cheesecake. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 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.

Instructions

  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.

Find it online: https://claracooking.com/thanksgiving-pumpkin-cheesecake/