If you like pumpkin pie and classic cheesecake, you’ll love this pumpkin cheesecake recipe for Thanksgiving dessert! A whole can of pumpkin puree, plus a homemade pumpkin pie spice blend, add so much delicious pumpkin flavor! Follow my tips for a creamy crack free cheesecake.

Goodbye Store Bought Pumpkin Cheesecake

Like many, I fell in love with pumpkin cheesecake at ‘The Cheesecake Factory’. I worked there in my early 20’s and probably ate over 200 slices of pumpkin cheesecake during that time! Pumpkin cheesecake is just so flipping good… and the perfect Thanksgiving dessert recipe!

After I moved on from that job, I was determined to create my own pumpkin cheesecake recipe that was just as delicious! It took about a dozen cans of pumpkin and blocks of cream cheese, but I finally did it. This pumpkin cheesecake is rich, creamy, and packed with pumpkin flavor!

Make Pumpkin Cheesecake for Thanksgiving Dessert if You:

• Prefer pumpkin cheesecake over pumpkin pie
• Want to skip the boring underwhelming store bought desserts this year
• Love extra creamy and richly spiced pumpkin cheesecake
• Need to use up a whole can of pumpkin
• Dig a crunchy yet buttery cheesecake crust
• Love a make-ahead dessert recipe
• Want to wow your family and friends

Pumpkin Cheesecake FAQ

If you’ve been searching for the BEST pumpkin cheesecake recipe, you’re in luck! This pumpkin cheesecake recipe is heaven in a springform pan.

• This pumpkin cheesecake is just like a classic cheesecake texture wise! Rich, creamy, and just a little bit dense, a small slice is all you need.
• Loaded with delicious pumpkin flavor thanks to an entire 15 oz can of pumpkin puree and pumpkin pie spice.
• A classic graham cracker crust adds just the right amount of crunch. To use a store bought cheesecake crust, divide the filling among 2 crusts (you’ll have a lot of filling).
• This pumpkin cheesecake is make-ahead friendly. You can store it in the fridge for several days. Or wrap it in plastic wrap and freeze your homemade pumpkin cheesecake for 2 months!
• This pumpkin cheesecake is heavenly with freshly whipped cream and salted caramel sauce on top.
• The perfect fall dessert – always a crowd pleaser for Thanksgiving and Christmas! As soon as you open the oven, your whole house will smell like a delicious pumpkin patch.

Pumpkin Cheesecake Recipe

• Graham Cracker Crumbs: For ease, I use store-bought graham cracker crumbs. You can make your own graham cracker crumbs by crushing graham crackers into fine crumbs. Use your blender or food processor to do this.
• Sugar: This cheesecake recipe uses both brown sugar and granulated sugar. This sugar combo adds sweetness and moisture to the pumpkin cheesecake recipe.
• Salt: A tiny dash adds flavor to the graham cracker crust. If you don’t have salt, you can use salted butter in the cheesecake crust recipe.
• Butter: Melted butter serves as the binder for the graham cracker crust. If you use salted butter, omit the salt called for in the graham cracker crust.
• Cream Cheese: Full-fat brick-style cream cheese works best. The best cream cheese for pumpkin cheesecake is brick-style Philly brand. Not sponsored, just my honest opinion.
• Sour Cream: If you can’t find full-fat sour cream, full-fat plain Greek yogurt works best as a sub. I don’t suggest subbing heavy cream or milk instead.
• Eggs: You’ll use whole eggs and egg yolks. No need to add eggs one at a time. Just be sure not to over mix after you add them. And don’t sub the egg yolks for whole eggs.
• Pumpkin Puree: Which is different from pumpkin pie mix. I don’t suggest using homemade pumpkin puree. It can contain a lot more moisture than canned pumpkin puree.
• Pumpkin Pie Spice: Cinnamon, cloves, nutmeg, and ground ginger make our homemade pumpkin pie spice mix. You can use store-bought pumpkin pie spice instead.
• All-Purpose Flour: For that classic cheesecake texture, add a small amount of flour. This helps the cheesecake recipe get dense while baking.
• Vanilla Extract: Adds it’s signature rich vanilla flavor while enhancing the pumpkin flavor in this classic cheesecake recipe.

Pumpkin Cheesecake Tip: Room temperature ingredients are crucial to making a crack free creamy pumpkin cheesecake recipe! So bring your cream cheese, eggs, and sour cream to room temperature before use.

How to make Pumpkin Cheesecake Recipe

1. Make the Graham Cracker Crust: In a medium bowl combine the graham cracker crumbs, sugar, and melted butter. Partially bake the graham cracker crust to ensure it’ll be nice and crunchy.
2. Make the Pumpkin Cheesecake Batter: You’ll need an electric stand mixer or large food processor for this part. Make sure the cream cheese is at room temperature. Cream cheese takes about an hour to be soft enough to blend. And once you add the eggs (no need to add eggs one at a time) don’t over mix.
3. Combine Crust and Batter: Pour the pumpkin cheesecake batter on top of the partially baked graham cracker crust. Use a spatula to smooth the batter over the cheesecake crust.
4. Bake the Cheesecake: Place in a water bath (you’ll need a large roast pan for this) then place in the oven. Bake cheesecake in a water bath the entire time. The water bath helps the cheesecake bake slowly. It’ll also help the cheesecake cool slowly and come out crack free.
5. Cool the Cheesecake: Cool the pumpkin cheesecake in the oven first, with the oven off, but without opening the oven door. Then cool the cheesecake at room temperature. Then chill in the fridge for at least 6 hours. Don’t attempt to slice this cheesecake when hot or even warm, it’ll ooze like lava.

How to Decorate Pumpkin Cheesecake

1. Top with swirls of whipped cream! Or top with a billowy pile of whipped cream for a different look. If you don’t want to make homemade whipped cream, you can use store-bought whipped cream or even ice cream.
2. Drizzle with salted caramel sauce. I love using homemade but store-bought salted caramel sauce or even butterscotch sauce will work.
3. Top with candied pecans or candied almonds! This is optional and obviously not recommended if you or any of your guests have nut allergies.

I hope this goes without saying, but all these decoration ideas are optional! This pumpkin cheesecake recipe is delish without any of these garnishes. Although I personally would be sad if my slice of pumpkin cheesecake didn’t have a swirl of homemade whipped cream on top!

Canned Pumpkin Puree vs Homemade Pumpkin Puree

• For the most consistent results, I suggest using canned pumpkin puree. Such as Libby’s.
• Homemade pumpkin puree and even organic pumpkin purees often contain excess moisture. Which can lead to a watery cheesecake recipe.
• If you experiment with homemade pumpkin puree, remove some of the moisture before use. Do this by patting the pumpkin puree with paper towels.

My professional opinion is to save the homemade pumpkin puree for soups and stews (or even pumpkin mac and cheese). And use canned pumpkin for baking. I pretty much exclusively use Libby’s because I know what to expect every time. You don’t want surprises when you’re baking – especially not when you’re baking for Thanksgiving dessert!

Pumpkin Cheesecake Recipes for Thanksgiving Dessert

• Mini Pumpkin Cheesecakes (perfect if you’re serving a crowd; you can easily double the recipe!)
• Pumpkin Pie Cheesecake Bars
• Creamy Greek Yogurt Pumpkin Pie Cheesecake
• Pumpkin Ricotta Cheesecake

Are you making this for Thanksgiving dessert this year? Or have you made it for a special fall celebration in the past? Let’s get this convo started in the comment section! I love hearing how you use my recipes for your special holiday gatherings.