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Thanksgiving Desserts

Pumpkin Cheesecake

12 servings
Vegetarian Diet, American Baking

This Pumpkin Cheesecake is the perfect dessert for fall festivities. It's rich, creamy, and wonderfully spiced, with a buttery graham cracker crust that provides the perfect contrast to the velvety pumpkin filling. This recipe is simple to follow and results in a beautiful, delicious cheesecake that's ideal for Thanksgiving, holiday...

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... gatherings, or any time you're craving a taste of autumn.

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Chef Jeff Chef Jeff Cool Cook
September 22, 2025
Pumpkin cheesecake decorated with whipped cream on the cutting board on the rustic table with pumpkins in the background. Side medium distance shot.
  • 60 min.
  • 10 h.
  • 3/5
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Ingredients:

Crust:

Filling:

Optional Toppings:

* Substitute with 2 1/4 tsp of pumpkin spice.

Tools:

Directions:

1. Prepare the Crust:

Let’s start with the preparation of Pumpkin Cheesecake by preparing the crust.

  • Preheat your oven to 350°F (175°C).
  • In a medium bowl, combine the gingersnap cookie crumbs and granulated sugar.
  • Pour in the melted butter and mix until the crumbs are evenly moistened.
  • Press the mixture firmly into the bottom of a 9-inch springform pan. You can use the back of a spoon or a flat-bottomed measuring cup.
  • Bake for 10 minutes. Remove from the oven and set aside to cool while you prepare the filling.

2. Make the Cheesecake Filling:

  • In a large mixing bowl, use an electric mixer to beat the softened cream cheese and sugar together until smooth and creamy.
  • Add the pumpkin puree, eggs, vanilla extract, and all the spices (cinnamon, nutmeg, ginger, cloves, and salt).
  • Continue to beat on low speed until the mixture is fully combined and smooth. Do not overmix.
  • Pour the filling into the cooled, prepared crust.

3. Bake the Pumpkin Cheesecake:

  • Place the springform pan on a baking sheet to catch any drips.
  • Bake the cheesecake at 350°F (175°C) for 50-60 minutes, or until the center is mostly set with a slight jiggle. The edges should appear firm.
  • Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for about an hour. This helps prevent cracking.
  • Remove the cheesecake from the oven and let it cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.

4. Decorate and Serve Your Pumpkin Cheesecake:

  • In a separate bowl, use an electric mixer to beat the heavy cream until soft peaks form.
  • Add the powdered sugar, cream of tartar, and vanilla extract and continue to beat until stiff peaks form.
  • Just before serving, top the chilled Pumpkin Cheesecake with a swirl of the whipped cream and a sprinkle of cinnamon or nutmeg for garnish.
  • Carefully remove the springform pan ring and serve slices of the delightful cheesecake.
Food & Ingredients

Types of Pumpkin

October 3, 2025

When autumn arrives, pumpkins take center stage, adorning doorsteps and shop displays with their vibrant orange hues. But beyond their decorative appeal, pumpkins, specifically the varieties bred for eating, offer a world of culinary possibilities. While the image of a carved jack-o’-lantern might be the first thing that comes to mind when you think of pumpkins, these versatile fruits are equally at home in the kitchen, lending their sweet, earthy flavor and creamy texture to a wide array of dishes. This guide will delve into the delicious world of edible pumpkins, introduce the most common types of pumpkin, explore their diverse culinary applications, offer tips for selecting and preparing them, and uncover the rich history and nutritional value that make them a true autumnal treasure.

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Tom the Chef Tom the Chef Founder
About the Author:
Chef JeffCool Cook
# 6
  • Published Recipes: 19
  • Av. Recipe Evaluation:
  • Location: Florida, USA
  • Member since: 2024-09-15
Profile & Recipes

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