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Thanksgiving Pumpkin Cheesecake


A new Thanksgiving Favorite!

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  • Crust:
  • 1 3/4 C Graham Cracker Crumbs
  • 3 Tbl Light Brown Sugar
  • 1/2 Tsp Cinnamon
  • 1/2 C Melted Butter
  • Filling:
  • 24 Oz Cream Cheese, Softened
  • 15 Oz Can Pumpkin Puree
  • 3 Eggs plus 1 Egg Yolk
  • 1/4 C Sour Cream
  • 1 1/2 C Sugar
  • 1/2 Tsp Cinnamon
  • 1/8 Tsp Nutmeg
  • 2 Tbl Flour
  • 1 Tsp Vanilla Extract
  • Fresh Whipped Cream:
  • 1 C Whipping Cream
  • 1/2 C Sugar
  • 1 Tsp Almond Extract


Servings 8
Preparation time 4mins
Cooking time 64mins


Step 1

Preheat oven to 350 Degrees.

For Crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press into a 9' springfoam pan. Set aside.

For Filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread evenly and place in oven for 1 hour or until the center is set and toothpick comes out clean.. Remove from the oven and let sit 15 minutes. Cover with plastic wrap and refrigerate for 4 hours. Serve with a generous topping of whipped cream.

Whipped Cream:
Beat cream, sugar and almond extract together until stiff peaks form. Refrigerate until ready to top.


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