Pumpkin Cheesecake for Thanksgiving

Pumpkin Cheesecake for Thanksgiving

This pumpkin cheesecake is the Thanksgiving dessert for everyone who wants something a little more special than pie. Silky cream cheese meets real pumpkin puree, warm spices, and a buttery graham cracker crust, baked low and slow into a creamy, crack-free cake. It tastes like pumpkin pie and cheesecake decided to share the table — and it slices beautifully after a night in the fridge.

It is also the rare holiday dessert that rewards making ahead. Bake it a day or two before Thanksgiving, chill it overnight, and it is one less thing competing for oven space on the big day.

Prep time: 25 minutes Cook time: 70 minutes Servings: 10

What You’ll Need

• 9-inch springform pan
• Large mixing bowl or stand mixer
• Food processor or zip-top bag and rolling pin (for the crust)
• Large roasting pan (for the water bath, optional but recommended)
• Aluminum foil
• Wire cooling rack

For baking dishes that go from oven to table, see our best pie dish for apple pie guide.

Ingredients

For the graham cracker crust

• 1 1/2 cups graham cracker crumbs (about 10 full sheets, finely crushed)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 1/4 teaspoon ground cinnamon

For the pumpkin cheesecake filling

• 24 ounces (3 blocks) full-fat cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
• 3 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon fine sea salt

For serving (optional)

• Lightly sweetened whipped cream
• Extra cinnamon or crushed gingersnaps, for garnish

Instructions

1. Prepare the pan and oven. Preheat the oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly in two layers of heavy-duty foil to keep water out during the water bath. Lightly grease the inside of the pan.

1. Make the crust. Stir the graham cracker crumbs, sugar, melted butter, and cinnamon together until the mixture resembles wet sand. Press it firmly and evenly into the bottom of the springform pan and about 1 inch up the sides. Bake for 8–10 minutes until set and lightly golden, then set aside to cool slightly.

1. Beat the cream cheese and sugar. In a large bowl or stand mixer, beat the softened cream cheese and sugar on medium speed for 2–3 minutes until completely smooth, scraping down the sides of the bowl as needed. No lumps should remain — they will not smooth out later.

1. Add the pumpkin and eggs. Beat in the pumpkin puree, sour cream, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until just combined. Add the eggs one at a time, mixing on low speed just until each disappears. Do not overmix — excess air is what causes cheesecakes to crack.

1. Fill and set up the water bath. Pour the filling over the cooled crust and smooth the top. Set the foil-wrapped springform pan inside a large roasting pan, then pour boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.

1. Bake low and slow. Bake for 65–75 minutes, until the edges are set but the center still jiggles slightly when the pan is gently shaken — it will firm up as it cools. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

1. Chill overnight. Remove the cheesecake from the water bath, peel off the foil, and run a thin knife around the edge of the pan. Cool to room temperature on a wire rack, then cover and refrigerate for at least 6 hours, preferably overnight.

1. Serve. Release the springform ring, transfer the cheesecake to a serving plate, and slice with a thin knife dipped in hot water and wiped clean between cuts. Top with whipped cream and a dusting of cinnamon if you like.

Tips for the Best Pumpkin Cheesecake

• Use room-temperature ingredients. Cold cream cheese stays lumpy and cold eggs do not blend smoothly. Set the cream cheese, eggs, and sour cream out 1–2 hours before baking — it is the single biggest factor in a silky texture.
• Do not skip the water bath (or the slow cool). The gentle, humid heat of a water bath plus cooling in the turned-off oven prevents the surface from cracking and the center from sinking. If you skip the bath, bake at the same temperature and still cool the cake slowly in the oven.
• Use pumpkin puree, not pie filling. Canned pumpkin pie filling is already sweetened and spiced, which throws off the balance of this recipe. Plain pumpkin puree lets you control the sugar and spice exactly.

Creamy, spiced, and baked to perfection — this pumpkin cheesecake is the Thanksgiving dessert your guests will ask for by name next year.