This pumpkin cheesecake recipe is my absolute favorite Thanksgiving dessert. It’s rich, creamy, tangy, and pumpkiny. It satisfies my cheesecake lovers and my pumpkin pie lovers, and it saves me the trouble of having to make two different desserts. The best part is, there’s no complicated water bath. This cheesecake is so simple to make!
How to Store
Store leftover pumpkin cheesecake in an airtight container in the refrigerator for up to 5 days or tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil in the freezer for up to 1 month. Let thaw overnight in the refrigerator before enjoying cold.
Serving Suggestions
I like to serve slices of this pumpkin cheesecake with a drizzle of caramel sauce and a dollop of whipped cream. If I’m feeling really fancy, I’ll whip up this pumpkin spice whipped cream.
How to Make Pumpkin Cheesecake Step by Step
Mix the Crust: Preheat your oven to 350°F. Combine 1¾ cups of graham cracker crumbs and ½ cup of melted unsalted butter in a bowl. Bake the Crust: Press the mixture into the bottom and about ¼ of the way up the sides of a springform cake pan. Bake in the preheated oven for 10 minutes. Let cool slightly while you make the filling. Beat the Cream Cheese: Add 15 ounces (1 can) of pumpkin puree, 24 ounces (3 bricks) of cream cheese, 1 cup of granulated sugar, and ½ cup of brown sugar to a large bowl, and beat with a hand mixer until smooth. Add the Eggs: Add in 3 large eggs, 2 teaspoons of vanilla extract, 1 tablespoon of pumpkin pie spice, and ½ teaspoon of kosher salt. Beat until just combined and smooth. Spread the Filling: Pour the filling into the pan, and place the pan on a baking sheet. Bake the Cheesecake: Bake for 55 minutes. Once the cook time is up, turn off the oven, and crack open the oven door, and let it sit in the oven for another 45 minutes. Chill and Serve: Let the cheesecake cool for at least 4 hours or overnight. If cooling overnight, place in the refrigerator after the cheesecake has come to room temperature.
