Perfect Pumpkin Cheesecake (New York Style)

Classic New York style cheesecake flavored with pumpkin and warm spices makes the perfect unique Thanksgiving dessert to serve this year. Originally posted September 2018. Last updated November 2021.

We are in the thick of my favorite time of year. I'm a summer baby and enjoy the warmth of the season but the end of the year is up way there for me, I can't lie. Everything slows down a bit, the house just feels more cozy, and the food, y'all. The food. The Thanksgiving holiday is every American home cook's delight/workout and, of course, Christmas is my absolute favorite. I get to decorate, cook, give presents, and, most importantly, celebrate Jesus! So, as we slide into this beloved time of year, I thought I would share a unique Thanksgiving dessert for your Turkey Day table: a smooth and simple spiced pumpkin cheesecake with a classic buttery graham cracker crust. Let's get into how to make my pumpkin cheesecake.

And if you like this holiday cheesecake recipe, check out these delicious Thanksgiving dessert ideas next!

• Maple Apple Cranberry Pie
• Praline Sweet Potato Bread Pudding
• Sweet Potato Cheesecake with Spiced Crust

Make planning your holiday dinner easier than pie. Download my ebook today!

What You'll Need for this Recipe

So what does this dessert taste like? It's essentially pumpkin pie meets New York style cheesecake--which is richer and denser than regular cheesecake. I have never been a pumpkin pie fan but love this sweet treat. In fact, my whole family loves it and we are a staunch sweet potato pie household. It's even better than the Cheesecake Factory pumpkin cheesecake, if I do say so myself. The ingredient list for this pumpkin spice cheesecake is simple and it's a great cheesecake for beginners. Try your hand at this holiday dessert if you're looking to build your confidence before attempting more complicated treats. Here's what goes into the pumpkin cheesecake filling.

• Brown Sugar
• Butter
• Cinnamon
• Cream Cheese
• Eggs
• Flour
• Ginger
• Granulated Sugar
• Pumpkin Puree
• Pure Vanilla Extract
• Nutmeg
• Sour Cream

What tools do I need to make cheesecake at home? Baking a homemade cheesecake with pumpkin and spices is a straightforward process. You'll need a big mixing bowl to combine everything and either a hand mixer or a stand mixer. I've made this recipe by mixing completely by hand and it's doable but much easier with the right tools. Additionally, make sure you have a solid springform pan on hand and a spatula both for scraping down your batter bowl and for smoothing out the top of your cheesecake before baking. You'll also need a couple of things to make your graham cracker crust. More on that below.

Graham Cracker Crust for Cheesecake

A sturdy graham cracker crust is essential to any good cheesecake and mine has all the usual suspects on the ingredients list.

• Butter
• Graham Crackers
• Granulated Sugar
• Sea Salt

When making graham cracker crust, you want the outcome to be uniform, fine, and buttery. It shouldn't crumble away from your cheesecake and it should maintain a nice crispness to balance out the creamy interior. To go from the four simple ingredients to that, you will need to crush the graham crackers and combine everything very well. I like a using a food processor to make my cheesecake crust but you can also add the graham crackers to a large zipper-sealed bag and go to town on them with either a rolling pin or heavy kitchen spoon. After either option, add the crumbs to a bowl and mix in the rest of the crust ingredients. To ensure your crust bakes evenly and holds up while eating, be sure to press and pack it evenly into the springform pan. You want it to be about the same thickness all around. I use a flat-bottomed measuring cup for this.

Tips for Your Thanksgiving Cheesecake

• How to know when cheesecake is done? Cheesecake is done when the internal temperature reaches 150 degrees. The top will be just a little bit jiggly but it shouldn't ripple or appear to still be liquid underneath the top layer. I'm not a fan of sticking a thermometer into the perfectly smooth top of mine so I stick to a consistent bake time use the jiggle test. After chilling for a few hours, you can tell that cheesecake is set when the top center is firm to the touch and a little glossy. This pumpkin cheesecake should have a deep orange-brown color when baked.
• How to keep my cheesecake from splitting? Don't over-bake the cheesecake. Cracking or splitting typically happens when the cheesecake contracts inward from the pan (a normal part of cooling) and the edges stick. This is why your want your crust to be plenty buttery and you should use a nonstick springform pan. Baking your cheesecake in a water bath also helps it to heat evenly and makes over-baking less likely.
• Can I make this cheesecake ahead of time? Yes, you can absolutely make your cheesecake ahead of time. Since cheesecake should be served chilled, it's a great make-ahead dessert for Thanksgiving. Just let it hang out in the fridge until showtime. Cheesecakes can be made up to three days in advance for best results.
• How to store leftover pumpkin cheesecake? Store any leftovers in an airtight container or wrapped snugly in aluminum foil. Can I freeze my pumpkin flavored cheesecake? Yes, and I recommend doing so in serving portions rather than freezing the whole thing, for easy thawing later. You can freeze cheesecake by wrapping it first in plastic cling wrap then again in aluminum foil. It will keep for up to two months this way. Thaw cheesecake overnight in the refrigerator or within a couple of hours at room temperature.

How to Serve this Cheesecake on Thanksgiving

Many of us stayed home for the holidays last year. And if you're venturing out to visit friends and family, my pumpkin pie cheesecake is great to make and take dessert for Thanksgiving. Cold Thanksgiving desserts don't get as much love but they are so convenient! I love this one because it stands up all by itself. No need for sauce or garnishes. Just rich, dense, warmly-spiced goodness. If you want to jazz it up, serve your pumpkin cheesecake with a scoop of ice cream or a dollop of whipped cream. For the after-dinner coffee folks in your circle, a slice of this cheesecake is the perfect pairing.

Cheesecake takes on lots of different flavors wonderfully and this one is no exception. The classic sweet, creamy, tanginess blends so well with the spiced pumpkin for a nice conclusion to your Thanksgiving meal. I hope you and your loved ones will enjoy my homemade pumpkin cheesecake for the holidays. And sharing is caring so be sure to pin this simple pumpkin dessert recipe over on Pinterest. Thanks for reading!

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How to Make Pumpkin Cheesecake from Scratch

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Perfect Pumpkin Cheesecake

Prep Time

30 mins

Cook Time

1 hr

Chill Time

4 hrs

Total Time

5 hrs 30 mins

 

Pumpkin flavored classic cheesecake with graham cracker crust

Course: Dessert

Cuisine: American

Keyword: cheesecake dessert, how to make cheesecake, pumpkin dessert, pupmkin spiced cheesecake, Thanksgiving dessert recipe, tips for making graham cracker crust at home

Servings: 8 servings

Calories: 570 kcal

Ingredients

For the Graham Cracker Crust

• 13 ½ sheets graham crackers crushed into crumbs
• ¾ cup butter melted
• ¼ cup brown sugar
• ½ teaspoon sea salt

For the Pumpkin Cheesecake Filling

• 24 ounces cream cheese softened
• 15 ounces pumpkin puree
• ¼ cup sour cream
• 3 eggs
• ½ cup white sugar
• ¼ cup brown sugar
• 2 tablespoons flour
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger

Instructions

For the Graham Cracker Crust

1. Preheat oven to 350 degrees. Mix graham cracker crumbs with sea salt, ¼ cup brown sugar and melted butter until uniform.

   

2. Press mixture into the bottom and ¾ way up the sides of a 9-inch nonstick springform pan. Set aside.

   

For the Pumpkin Cheesecake

1. Using a hand mixer or a stand mixer, beat cream cheese until smooth (about 4 minutes).

   

2. Add pumpkin puree, sour cream, eggs, granulated sugar, brown sugar, flour, vanilla extract, cinnamon, nutmeg, and ginger. Mix until uniform and smooth. There should be no lumps and no dry pockets of flour in the cheesecake batter.

   

3. Gently pour batter over prepared crust. Gently tap the pan on countertop and use a spatula to spread the batter evenly. Place pan in oven and bake for about one hour. See recipe notes for tips on doneness.

   

4. Remove cheesecake from oven and allow to come to room temperature on countertop then cover and transfer to fridge to chill and set for at least four hours. Cheesecake can set for up to three days if made ahead.

   

Recipe Notes

• How to know when cheesecake is done? Cheesecake is done when the internal temperature reaches 150 degrees. The top will be just a little bit jiggly but it should't ripple or appear to still be liquid underneath the top layer. I'm not a fan of sticking a thermometer into the perfectly smooth top of mine so I stick to a consistent bake time use the jiggle test. After chilling for a few hours, you can tell that cheesecake is set when the top center is firm to the touch and a little glossy. This pumpkin cheesecake should have a deep orange-brown color when baked.
• How to keep my cheesecake from splitting? Don't over-bake the cheesecake. Cracking or splitting typically happens when the cheesecake contracts inward from the pan (a normal part of cooling) and the edges stick. This is why your want your crust to be plenty buttery and you should use a nonstick springform pan. Baking your cheesecake in a water bath also helps it to heat evenly and makes over-baking less likely.
• Can I make this cheesecake ahead of time? Yes, you can absolutely make your cheesecake ahead of time. Since cheesecake should be served chilled, it's a great make-ahead dessert for Thanksgiving. Just let it hang out in the fridge until showtime. Cheesecakes can be made up to three days in advance for best results.
• How to store leftover pumpkin cheesecake? Store any leftovers in an airtight container or wrapped snugly in aluminum foil. Can I freeze my pumpkin flavored cheesecake? Yes, and I recommend doing so in serving portions rather than freezing the whole thing, for easy thawing later. You can freeze cheesecake by wrapping it first in plastic cling wrap then again in aluminum foil. It will keep for up to two months this way. Thaw cheesecake overnight in the refrigerator or within a couple of hours at room temperature.

Nutrition Facts

Perfect Pumpkin Cheesecake

Amount Per Serving

Calories 570 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 19g119%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 161mg54%

Sodium 634mg28%

Potassium 354mg10%

Carbohydrates 55g18%

Fiber 2g8%

Sugar 37g41%

Protein 10g20%

Vitamin A 9586IU192%

Vitamin C 2mg2%

Calcium 172mg17%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.