Indulge in the Ultimate Creamy Homemade Pumpkin Cheesecake: Your Perfect Thanksgiving Dessert

This rich, creamy, and incredibly easy Pumpkin Cheesecake recipe, featuring a delightful homemade graham cracker crust, is an absolute must-make for your Thanksgiving celebration. It’s also a brilliant way to utilize any leftover canned pumpkin, transforming it into a luxurious fall dessert that will captivate everyone at your table.

As autumn leaves begin to fall and a crisp chill fills the air, our thoughts inevitably turn to the cozy warmth of the holiday season. With Thanksgiving just around the corner, the aroma of pumpkin, cinnamon, and nutmeg starts to waft from kitchens everywhere. While the festive decorations for Christmas might already be popping up in stores, proclaiming the arrival of the holiday spirit, we know there’s one essential celebration that comes first: Thanksgiving. It’s a time for gathering, gratitude, and, of course, indulging in delectable fall desserts.

In many families, Thanksgiving traditions are deeply rooted, especially when it comes to the dessert spread. For me, that tradition involves my dad’s legendary pumpkin pie. Every year, he takes immense pride in baking not one, but two perfect pumpkin pies, even insisting on a “test run” the week before, despite using the same cherished recipe for decades. It’s a sweet and endearing ritual, ensuring the holiday dessert is just right.

Because my dad has the pumpkin pie covered, I embrace the opportunity to explore other amazing pumpkin desserts throughout the autumn season. And what better way to celebrate fall than with a luscious homemade Pumpkin Cheesecake? Given my passion for baking various cheesecakes, including my popular Pecan Pie Cheesecake and other cheesecake recipes, creating a baked Pumpkin Cheesecake with a rich, scratch-made graham cracker crust felt like a natural progression. While I’ve shared a recipe for No-Bake Pumpkin Cheesecake Bars before, it was high time for a classic baked version.

Whether you’re seeking a show-stopping alternative to traditional pumpkin pie for your Thanksgiving dessert menu, or simply looking for an exquisite way to use up that extra can of pumpkin puree, this pumpkin cheesecake recipe is poised to become your new holiday favorite. Its velvety texture and perfectly spiced flavor profile are truly irresistible. If you prefer a smaller serving or are catering to fewer guests, consider my small pumpkin cheesecake recipe, designed for a 6-inch pan, or my convenient Instant Pot pumpkin cheesecake. The same incredible taste, just adjusted for different needs.

Crafting Your Perfect Pumpkin Cheesecake

One of the many reasons to adore this particular pumpkin cheesecake recipe is its straightforward nature. You won’t need a fussy water bath, and with careful baking, cracks are rarely an issue. This recipe is designed for maximum flavor with minimal stress, making it approachable for bakers of all skill levels.

The secret to a perfectly smooth and creamy cheesecake begins with your ingredients. Always ensure your full-fat cream cheese, eggs, and other dairy components are at room temperature. Softened cream cheese, specifically, is crucial; if it’s too cold, it won’t blend smoothly with the sugar and other ingredients, leading to a lumpy batter. Should your cream cheese still be a bit firm after sitting out, a quick zap in the microwave for 5-10 second intervals (remember to remove the foil wrapper!) can help bring it to the ideal consistency. Avoid microwaving the foil wrapper at all costs!

Using full-fat cream cheese is also non-negotiable for this recipe. Fat-free varieties often contain more water and less fat, which can result in a cheesecake that is too runny and may not set up properly, compromising both texture and taste. Stick with the good stuff for that signature rich, dense cheesecake experience.

Essential Tips for a Smooth & Creamy Cheesecake Batter

• **Room Temperature is Key:** As mentioned, cold ingredients can cause the batter to seize, creating lumps that are difficult to smooth out. Plan ahead and take your cream cheese and eggs out of the refrigerator at least an hour before you begin baking.
• **Don’t Overmix:** Once the cream cheese and sugar are light and fluffy, and the eggs are incorporated one at a time, avoid overmixing. Overmixing can introduce too much air into the batter, which can cause the cheesecake to puff up excessively during baking and then collapse and crack as it cools.
• **Scrape the Bowl:** Periodically scrape down the sides and bottom of your mixing bowl to ensure all ingredients are fully incorporated and no unmixed pockets remain.

How To Make A Delectable Graham Cracker Crust

A great cheesecake starts with an excellent crust, and a homemade graham cracker crust provides the perfect balance of sweet, buttery, and slightly spiced flavor that complements the pumpkin cheesecake beautifully. The quickest and easiest method for making graham cracker crumbs is to use a food processor. Simply pulse whole graham crackers until they form fine, even crumbs.

If you don’t own a food processor, fear not! You can achieve the same results by placing graham crackers in a sturdy freezer bag and crushing them with a rolling pin or the bottom of a heavy pan until they reach a fine crumb consistency. This can also be a fun, stress-relieving step in the baking process!

Once you have your crumbs, combine them thoroughly with melted unsalted butter. It’s crucial that every crumb is coated, ensuring the crust holds together well. Press this mixture firmly into the bottom and approximately 2 inches up the sides of a 9-inch springform pan. A springform pan is indispensable for cheesecakes because its removable sides allow you to effortlessly release the baked cheesecake, preserving its perfect shape and presentation.

For this specific pumpkin cheesecake recipe, there’s no need to prebake the graham cracker crust. This saves you an extra step and ensures a tender, buttery base. Once pressed, simply set your crust aside while you prepare the rich, spiced pumpkin cheesecake filling.

Do You Need a Water Bath for Cheesecake? (The No-Stress Method)

Many cheesecake recipes call for a water bath, a technique intended to create a humid environment in the oven, preventing cracks and ensuring a creamy texture. However, for this particular pumpkin cheesecake recipe, you absolutely do not need a water bath! We’ve carefully developed and tested this recipe to yield a perfectly smooth, uncracked cheesecake every time, without the added hassle.

Eliminating the water bath means one less step, less clean-up, and fewer worries about water potentially seeping into your springform pan. The key to success without a water bath lies in precise baking times and understanding when your cheesecake is truly done, which we’ll cover next. Trust the process; this recipe ensures a beautifully creamy cheesecake with a pristine surface, proving that sometimes, less truly is more in the kitchen.

Why Did My Cheesecake Crack? (And How to Prevent It)

While this recipe is designed to minimize cracking, cheesecakes can sometimes be temperamental. Understanding the common culprits behind cracks is your best defense. Since we’re skipping the water bath, this cheesecake might be slightly more prone to cracking if not handled correctly. However, knowing these tips will help you achieve a flawless finish:

1. The Dreaded Overbaking:

The most common reason for a cracked cheesecake is overbaking. Cheesecake is a delicate custard, not a traditional cake. It continues to cook and set as it cools. If baked too long, it dries out, tightens, and inevitably cracks. Learning to recognize “done” is key:

• **The Jiggle Test:** Cheesecake is ready when the edges are set and firm to the touch, but a small circle (about 1-2 inches in diameter) in the very center still gently jiggles when you lightly nudge the pan. It will never be completely firm in the center when removed from the oven, as it sets during the cooling process.
• **Avoid a Knife Test:** Resist the urge to poke it with a knife or toothpick. The hole left behind can become a focal point for cracking.
• **Visual Cues:** The top might just begin to turn a very light golden color, but don’t wait for significant browning.

2. Sudden Temperature Changes:

Cheesecakes are sensitive to abrupt temperature shifts. When you remove a hot cheesecake from a warm oven into a cool kitchen, the rapid contraction can cause cracks. To prevent this, allow your cheesecake to cool gradually:

• **Cool in the Oven (Optional):** Some bakers like to turn off the oven, prop the door open slightly, and let the cheesecake cool inside for an hour before transferring it to a cooling rack. This gradual cooling process helps prevent thermal shock.
• **Cool on a Rack:** Always allow the cheesecake to cool completely at room temperature on a wire rack before transferring it to the refrigerator. This ensures even cooling and setting.

3. Pan Size Matters:

If your springform pan is too small for the amount of batter, the cheesecake can rise above the rim during baking. As it cools and sinks back down, it can pull away from the sides and crack. Always use the specified 9-inch springform pan for this recipe to give the batter enough room to rise and set properly.

How Do You Fix a Cracked Cheesecake? (The Easy Cover-Up)

Even the most experienced bakers can sometimes have a cheesecake crack. But don’t despair! A minor crack is easily remedied, and no one needs to know. The simplest and most elegant solution is to cover the evidence with a generous garnish. A thick layer of homemade whipped cream is your best friend here. Not only does it hide any imperfections, but it also adds an extra layer of deliciousness and an impressive finish.

Beyond whipped cream, you can get creative with other toppings like chocolate shavings, candied nuts, a dusting of powdered sugar, or even a lattice of fruit. The goal is to make it look intentionally beautiful, diverting attention from any small flaw.

How Do You Make a Cheesecake Look Irresistibly Good?

While this pumpkin cheesecake is delicious on its own, elevating its presentation makes it truly show-stopping, especially for a special occasion like Thanksgiving. Simple garnishes can transform your cheesecake from home-baked to gourmet-level.

After chilling your cheesecake to perfection, a cloud of freshly homemade whipped cream is an excellent starting point. Its light, airy texture and subtle sweetness perfectly complement the rich, spiced pumpkin. Then, a delicate dusting of ground cinnamon or a sprinkle of pumpkin pie spice adds an inviting aroma and a touch of warmth. For an extra layer of decadence and visual appeal, a drizzle of homemade caramel sauce creates beautiful ribbons and a delightful sweet counterpoint. You could also add a few toasted pecans or a sprinkle of finely chopped crystallized ginger for texture and flair.

Clever Ways To Use Up Leftover Canned Pumpkin Puree

This pumpkin cheesecake recipe typically won’t require an entire can of pumpkin puree, leaving you with some delicious leftovers. Don’t let it go to waste! Pumpkin puree is incredibly versatile and can be incorporated into a variety of sweet and savory dishes. Here are some fantastic recipes to ensure no pumpkin goes unused:

• Cheddar Pumpkin Mashed Potatoes: A surprisingly delicious savory side dish that adds a unique twist and subtle sweetness to classic mashed potatoes.
• Eggless Pumpkin Pie: Perfect for those with egg allergies or a smaller household, offering all the traditional flavors of pumpkin pie in a manageable size.
• Mini Pumpkin Oreo Cheesecakes: Individual cheesecakes are always a hit! These combine pumpkin with chocolate for a delightful bite-sized treat.
• Pumpkin Pie For Two: Ideal for a cozy evening or a small gathering, these mini deep-dish pies satisfy your pumpkin craving without making a whole pie.
• Pumpkin Cheesecake Brownies: A decadent swirl of pumpkin cheesecake batter baked into rich, fudgy brownies – the best of both worlds!

From breakfast to dinner and, of course, more dessert, there are endless possibilities to enjoy the comforting flavor of pumpkin all season long!

Creamy Pumpkin Cheesecake

Yield:
8-10 servings

Prep Time:
30 minutes

Cook Time:
40 minutes

Cool Time:
5 hours

Total Time:
6 hours 10 minutes

This creamy and easy Pumpkin Cheesecake recipe with a homemade graham cracker crust is a must-make Thanksgiving dessert and a great way to use up leftover canned pumpkin. Enjoy the rich flavors of fall in every bite!

Ingredients

• 2 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 24 ounces (Three 8-ounce packages) full-fat cream cheese, softened (do not sub fat free)
• 1 cup granulated sugar
• 2 eggs, room temperature
• 1 cup canned pumpkin puree
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon plus more for dusting
• Double Batch of Homemade Whipped Cream

Instructions

1. Preheat oven to 350F. Have a 9 inch springform pan ready.
2. In a large bowl, mix together the graham cracker crumbs and melted butter. Pat into the bottom and roughly 2 inches up the side of the pan.
3. In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy, about 3-4 minutes.
4. Beat in the eggs, one at a time, for 1 minute each.
5. Scrape down the bowl then add the pumpkin, vanilla, and cinnamon then beat for an additional 1-2 minutes.
6. Transfer the batter to the crust then bake 35-40 minutes or until the center is firm to the touch and only a small circle jiggles when you move the pan. Remove from the oven and cool 1 hour in the pan.
7. Carefully run a knife along the edge to loosen the cheesecake. Cover and refrigerate for at least 4 hours or overnight. Remove the pan side before serving. Top with whipped cream and cinnamon. Store leftovers in an airtight container in the refrigerator for up to 1 week.

Notes

If you’re looking for a small cheesecake option, explore my 6-inch pumpkin cheesecake recipe for a perfectly scaled-down version.

Recommended Products

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• 9 Inch Springform Pan

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Source: Adapted from Taste Of Home