Description
A creamy, spiced pumpkin cheesecake perfect for Thanksgiving. Smooth cheesecake filling, pumpkin puree, and warm fall spices create a crowd-pleasing holiday dessert.
Ingredients
Crust: 1 ½ cups graham cracker crumbs, ¼ cup sugar, 6 tbsp melted butter
Filling: 16 oz cream cheese, ¾ cup sugar, 2 eggs, 1 tsp vanilla, 1 cup pumpkin puree, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, ⅛ tsp cloves, ¼ tsp salt, ⅓ cup sour cream (optional)
Toppings (optional): Whipped cream, caramel drizzle, chopped pecans or walnuts
Instructions
Preheat oven to 350°F (175°C).
Combine crust ingredients, press into a 9-inch springform pan, and bake 8–10 min. Cool.
Beat cream cheese with sugar until smooth. Add eggs one at a time, then vanilla.
Mix in pumpkin puree, sour cream, and spices until smooth. Pour over crust.
Bake 50–60 min or until edges are set and center slightly jiggles. Cool 1 hour, refrigerate 4+ hours.
Add optional toppings before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
Nutrition
- Serving Size: 10 – 12