This is a staple at my Thanksgiving table, so I wanted to share THE most amazing pumpkin cheesecake recipe with you.

slice of pumpkin cheesecake on a white plate with a fork beside and sitting on a cutting board and a dollop of whipped cream on top

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ingredients

Crust:

1 1/4 cups graham cracker crumbs
1/2 cup finely chopped pecans (optional)
1/4 cup brown sugar
1/4 cup granulated sugar
4 tablespoons (1/4 cup) butter, melted

Combine all ingredients and mix well. Pat mixture firmly into the bottom of a buttered 9″-10″ springform pan. Bake 15 minutes in a pre-heated 325 degree oven. Remove from oven and set aside. Reduce oven to 300 degrees.

Filling:

3/4 granulated sugar
1 cup canned pumpkin
3 eggs
1/2 teaspoon nutmeg
1 1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
24 oz. cream cheese, softened
6 tablespoons granulated sugar
1 tablespoon cornstarch
2 tablespoons evaporated milk or whipping cream
1/2 teaspoon vanilla

directions

1 Mix 3/4 cup sugar, pumpkin, eggs, nutmeg ,cinnamon, ginger and salt in a bowl. Set aside.
2 Using an electric mixer, beat the cream cheese and 6 tablespoons sugar until smooth.
3 Add cornstarch, evaporated milk or cream, and vanilla, beating well after each addition.
4 Add pumpkin mixture to cream cheese mixture. Mix until no traces of white remain.
5 Pour filling mixture into prepared springform pan, and bake 1 hour at 300 degrees until sides have risen. The center will be soft.
6 Turn off the oven and let cake cool with door closed for several hours or overnight. Refrigerate cheesecake. May be served with whipped cream, a dusting of powdered sugar, cinnamon, or small pieces of toffee, if desired.

This amazing cheesecake is great for any fall gathering and especially for your Thanksgiving dinner.

I hope you enjoy trying “THE Best Pumpkin Cheesecake”!!

blessings and happy Fall,

The Best Pumpkin Cheesecake

This recipe is simply delicious! It has quite a few ingredients, but easy to make and well worth the time! It is a family favorite and requested every Thanksgiving.

Course Dessert

Keyword cheesecake,, dessert, fall, pumpkin

Prep Time 20

Cook Time 1

Servings 10

Ingredients

1 1/4 cup graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 cup butter, melted
3/4 cup granulated sugar
1 cup canned pumpkin
3 eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
24 ounces cream cheese, softened
6 tablespoons granulated sugar
1 tablespoon cornstarch
2 tablespoons evaporated milk, or whipping cream
1/2 teaspoon vanilla

Instructions

crust

1. Combine all ingredients and mix well. Pat mixture firmly into bottom only of a buttered 9" to 10" springform pan. Bake 15 minutes in a pre-heated 325 degree oven. Remove from oven and set aside. Reduce oven to 300 degrees.

filling

1. Mix 3/4 cup sugar, pumpkin, eggs, cinnamon, nutmeg, ginger, and salt in a bowl. Set aside.
2. Using an electric mixer, beat the cream cheese and 6 tablespoons sugar until smooth.
3. Add ocrnstarch, evaporated milk (or whipping cream), and vanilla, beating well after each addition.
4. Add pumpkin mixture to cream cheese mixture. Mix until no traces of white remain.
5. Pour filling mixture into prepared springform pan, and bake 1 hour at 300 degrees until sides have risen. The center will be soft.
6. Turn off oven and let cake cool with door closed for several hours or overnight. Refrigerate cheesecake. May be served with whipped cream, or a dusting of powdered sugar.

Notes

Since I typically garnish mine with whipped cream, I used the whipping cream in the cheesecake recipe instead of evaporated milk. It only calls for 2 tablespoons, so I avoid buying an entire can of evaporated milk.

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overhead view of slice of pumpkin cheesecake on top of white salad plate and brown transferware plate

If you enjoyed this recipe, you might also like this Easy Buttermilk Pumpkin Pie with Cinnamon Whipped Cream…

A Buttermilk Pumpkin Pie decorated with small white flower-shaped designs with whipped cream around the edge, sits on a woven placemat. It is surrounded by white pumpkins, a pinecone, and dried leaves. A sign next to the pie reads "Pumpkin Buttermilk Pie.

Or this Pie Buffet Table for Thanksgiving…

PIe buffet table for Thanksgiving cornucopia with pumpkins centerpiece wooden and woven cake plates/risers large pies and mini pies on cake stands

or you might like this simple and unique place card DIY…

7 Comments

Renae says:

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Yum! This sounds delicious. Perfect for fall. Hugs to you.

1. michele says:
  
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  Thank you Renae! It is so yummy, and perfect for Thanksgiving dinner. Happy Tuesday!
  
Diane says:

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THIS LOOKS AND SOUNDS AMAZING! It might just have to make an appearance on our turkey table this year.

1. michele says:
  
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  It is SO good Diane! Let me know if you try it!
  
2. michele says:
  
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  It is SO amazing Diane! Let me know if you try it!
  
Nicolle says:

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Michele this looks so good! Pumpkin and cheesecake are two of my favorites! I’m sharing your recipe in my weekly Nesting post today! Happy Sunday! https://www.ourtinynest.com/2022/11/06/nesting-27/

1. michele says:
  
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  Thank you so much Nicolle! I really appreciate that!

THE Most Amazing Pumpkin Cheesecake