This pumpkin cheesecake is the perfect Thanksgiving dessert for anyone who wants something a little more special than traditional pumpkin pie. It’s creamy, rich, and lightly spiced with cinnamon and nutmeg, all sitting on a buttery graham cracker crust.
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If you’re not a huge fan of pumpkin pie, this may be the pumpkin dessert that changes your mind. The pumpkin flavor is subtle rather than overpowering, while the cheesecake stays rich and creamy.
My husband and I have always loved cheesecake from The Cheesecake Factory, so I wanted to create a homemade pumpkin cheesecake that had that same rich, creamy texture. Since neither of us is crazy about a strong pumpkin flavor, I kept the pumpkin light and balanced it with warm spices.
The result is a creamy pumpkin cheesecake with a graham cracker crust that’s perfect for Thanksgiving, fall gatherings, or anytime you’re craving a cozy pumpkin dessert.
Why You’ll Love This Pumpkin Cheesecake
- Creamy and rich: Full-fat cream cheese and sour cream create a smooth, creamy texture.
- Lightly spiced: Cinnamon and nutmeg give this cheesecake plenty of fall flavor without overpowering the pumpkin.
- Graham cracker crust: The buttery graham cracker crust is the perfect complement to the creamy pumpkin filling.
- Perfect for Thanksgiving: Make it the day before your holiday gathering for an easy, impressive dessert.
What You’ll Need to Make Pumpkin Cheesecake
- 9 inch Springform Pan: This springform pan has nearly 40K reviews.
- Mixing bowl: I love and use this mixing bowl set with lids.
- Measuring cups and spoons: I use and love this set of measuring cups and spoons.
- Food processor or blender: This food processor has 30k reviews and I have my eye on this Ninja blender.
- Hand mixer: I love my Kitchen Aid hand mixer.
- Microwave safe bowls
- Rubber spatula: These rubber spatulas are a best seller.
How to Make Pumpkin Cheesecake
- Make the Graham Cracker Crust: Preheat the oven to 350° F. Combine the finely ground graham crackers, melted butter, and sugar in a bowl. Stir until the crumbs are evenly coated and the mixture resembles wet sand. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
- Make the Pumpkin Cheesecake Filling: Beat the softened cream cheese and sugar until smooth and creamy. Add the sour cream, pumpkin, vanilla, cinnamon, nutmeg, and salt. Mix until everything is completely incorporated. Add the eggs one at a time, mixing just until each egg is combined. Avoid over mixing the batter once the eggs have been added.
- Prepare the Water Bath: Wrap the outside of the springform pan tightly with heavy-duty aluminum foil, making sure the foil comes up high enough to prevent water from reaching the crust. Place the cheesecake in a larger roasting pan and carefully add hot water around the springform pan. A water bath helps the cheesecake bake gently and evenly and can help prevent cracks on the surface.
- Bake the Cheesecake: Bake the cheesecake for about 60 minutes, or until the edges are set and the center still has a slight jiggle. If you’re using an instant-read thermometer, the center should reach approximately 150–155°F. Don’t worry if the center looks slightly underdone when finished baking. The cheesecake will continue to set as it cools and chills.
- Cool and Refrigerate: Turn off the oven and allow the cheesecake to cool gradually in the oven for 60 minutes. Once cooled, refrigerate the cheesecake overnight. For the best texture, don’t rush this step. Chilling overnight allows the cheesecake to fully set and gives you those clean, beautiful slices.
Tips for the Best Pumpkin Cheesecake
- Use full-fat cream cheese and sour cream: Full-fat dairy gives this cheesecake its rich, creamy texture. For the best results, use full-fat brick-style cream cheese rather than a spreadable tub-style cream cheese.
- Don’t skip the water bath: A water bath helps the cheesecake bake more gently and evenly. It also helps reduce the chance of cracks forming on the surface.
- Make sure your cream cheese is softened: Cold cream cheese can leave lumps in your cheesecake batter. Allow the cream cheese to soften before mixing for the smoothest filling.
- Don’t over mix after adding the eggs: Once the eggs are added, mix only until they are incorporated. Overmixing can add excess air to the batter, which can contribute to cracks as the cheesecake bakes and cools.
- Don’t over bake: The center of the cheesecake should still have a slight jiggle when it comes out of the oven. It will continue to firm up as it cools.
- Refrigerate overnight: This is one of the most important steps. Cheesecake needs plenty of time to chill and fully set. Making it the day before Thanksgiving also makes your holiday baking much easier.
Frequently Asked Questions
Do I need a water bath for pumpkin cheesecake?
A water bath isn’t absolutely required, but I highly recommend it. It helps the cheesecake bake gently and evenly and reduces the chance of cracks. If you’re using a water bath, wrap the bottom of your springform pan tightly with heavy-duty aluminum foil.
How do I know when pumpkin cheesecake is done?
The edges should look set while the center should still have a slight jiggle. If you’re using an instant-read thermometer, the center should reach approximately 150–155°F.
Does pumpkin cheesecake need to be refrigerated overnight?
For the best texture, yes. Refrigerating the cheesecake overnight allows it to fully set and makes it much easier to slice. It also makes this a great make-ahead Thanksgiving dessert.
How long does pumpkin cheesecake last in the refrigerator?
Store pumpkin cheesecake covered in the refrigerator for up to 3 days.
Can I make pumpkin cheesecake ahead of time?
Absolutely! In fact, I recommend making it the day before you plan to serve it. Cheesecake benefits from several hours of chilling, so making it ahead takes some pressure off your Thanksgiving cooking.
The Best Pumpkin Cheesecake for Thanksgiving
If you’re looking for a pumpkin dessert that’s a little more special than traditional pumpkin pie, this easy pumpkin cheesecake is the perfect choice.
It’s creamy, lightly spiced, and full of cozy fall flavor without an overpowering pumpkin taste. The buttery graham cracker crust pairs perfectly with the smooth cheesecake filling, making this a dessert everyone at the Thanksgiving table can enjoy.
And if you love that classic Cheesecake Factory-style cheesecake texture, this homemade version is definitely worth making.
Serve it chilled with a little whipped cream for the perfect Thanksgiving dessert.
Pumpkin Cheesecake
Equipment
- 9 inch springform pan
- Mixing bowls
- Food processor
- Measuring cups and spoons
- Hand mixer or stand mixer
- rubber spatula
- Heavy duty aluminium foil
Ingredients
Graham Cracker Crust
- 1 ¾ cups (195 g) ground graham crackers, about 13 sheets
- ½ cup (113.5 g) melted butter
- 1 tablespoon (12.5 g) sugar
Pumpkin Cheesecake
- 24 oz (672 g) cream cheese, softened
- 1 cup (200 g) sugar
- ½ cup (120 g) sour cream
- 4 eggs
- 1 cup (240 g) 100% pure pumpkin
- 1 teaspoon (4 g) vanilla
- 1 teaspoon (2.6 g) cinnamon
- 1 teaspoon (2 g) nutmeg
- ¼ teaspoon (1.5 g) salt
Instructions
- Preheat oven to 350° F (180° C).
- In a large mixing bowl, combine ground graham crackers, melted butter, and sugar. Stir until well combined.
- Pour graham cracker mixture into a 9 inch springform pan and press with the bottom of a measuring cup. Press crust about ½ inch up the sides of the pan.
- Bake crust for 10 minutes and set aside.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Add sour cream, pumpkin, vanilla, cinnamon, nutmeg, and salt. Mix until well combined. Add eggs one at a time and mixed until just combined.
- Pour cheesecake batter on top of crust and spread evenly.
- Wrap the bottom of the pan tightly in heavy-duty foil to prevent water from seeping in. Place springform pan on baking sheet and fill baking sheet with water, until about half way up the side of the springform pan.
- Bake for 60-70 minutes. Cheesecake is done when sides of the cheesecake are firm, but there is a slight jiggle in the center. Turn off oven and allow cheesecake to cool in oven for 60 minutes. Chill for 6 hours or overnight to allow cheesecake to firm.
