Pumpkin Cheesecake Recipe
For the last couple of years, we have hosted Thanksgiving in our home. It is something I absolutely love to do, and it’s the one day a year where I really enjoy going all out. I love to set my table and create a welcoming setting for our loved ones to enjoy. I love to make our Thanksgiving spread a really classic, traditional Thanksgiving meal. Turkey, stuffing, sweet potato, the works. But since I know that not everyone is a huge fan of pumpkin pie, I wanted a twist on a classic Thanksgiving staple.
My cousin Olga makes this incredible Pumpkin Cheesecake, so the first year we hosted, I asked her for the recipe. I’ve really enjoyed making this cheesecake year after year, and you can bet that I’ll be making it again this Thanksgiving! I like to top it with Salted Caramel – it really gives it an incredible flavor.
I haven’t quite figured out how not to make it crack, but it tastes amazing regardless, so if you’re on the hunt for a delicious dessert recipe for Thanksgiving, look no further!
Pumpkin Cheesecake Recipe
INGREDIENTS
Crust:
1 1/2 cups graham cracker crumbs (about 20 single square crackers)
1/4 cup granulated sugar
6 tablespoons unsalted butter (melted)
1/2 teaspoon ground cinnamon
Filling:
3 packages (8 oz each) Neufchatel cream cheese (softened)
3/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
5 eggs
1 can (16 oz) solid pack pumpkin puree (not pie filling)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
DIRECTIONS
CRUST:
- Butter 9-inch springform pan.
- Combine crumbs, sugar, butter, and cinnamon in small bowl.
- Press mixture over bottom and halfway up sides of pan.
- Chill at least 1 hour.
FILLING:
- Preheat oven to 325 degrees.
- Beat cream cheese in large bowl until smooth.
- Beat in brown and granulated sugars until well combined.
- Add eggs, one at a time, beating well after each addition.
- Beat in pumpkin puree, cinnamon, nutmeg, ginger, and salt.
- Pour mixture into prepared pan.
- Bake in preheated oven at 325 for 1 1/4 hours or until just set in center. Tent with foil if over browning occurs.
- Gently run thin knife around edge of pan. Cool cake in pan on wire rack. Refrigerate, covered, overnight.
- To serve, remove side of pan.
- Optional: drizzle with salted caramel.
Let me know if you make this favorite of ours! I’d love to know how it turns out!
xoxo,
Did you enjoy this post?
Check out some of my other Thanksgiving posts:
My Thanksgiving Tablescape
Classic Bread Stuffing
Salted Caramel Recipe
