Creamy Thanksgiving Pumpkin Cheesecake Recipe

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What kind of recipe is it?

The Thanksgiving Pumpkin Cheesecake is a delectable dessert that combines the creamy richness of cheesecake with the warm, spiced flavors of pumpkin pie, making it a perfect centerpiece for any festive gathering.

Its velvety texture and aromatic spices create an indulgent treat that appeals to both cheesecake lovers and pumpkin pie fans alike.

This dish is ideal for anyone looking to impress guests during the holiday season, bringing a unique twist to traditional desserts that will surely delight family and friends at the dinner table.

Ingredients

This list captures all the essential ingredients required to create a delicious Thanksgiving Pumpkin Cheesecake, ensuring a perfect blend of flavors and textures for a festive dessert.

Cooking Steps

1. Preheat the oven to 175 °C (350 °F) on the middle rack. Prepare a 23 cm (9-inch) springform pan by lightly greasing the bottom and sides with unsalted butter. Optionally, line the bottom with parchment paper for easier removal later.
2. In a medium bowl, combine 1 1/2 cups (150 g) of graham cracker crumbs with 1/2 cup (115 g) of melted unsalted butter and 1/4 teaspoon of salt. Stir until the crumbs are evenly coated and have a wet sand-like texture.
3. Press the graham cracker mixture firmly into the bottom of the prepared springform pan to form an even crust. Use a measuring cup or your hands to compact it tightly. Bake the crust in the preheated oven for 10 minutes or until lightly golden and fragrant.
4. In a large mixing bowl, beat 24 ounces (680 g) of softened cream cheese with a hand or stand mixer on medium speed for about 2 minutes, until creamy and smooth. Scrape down the sides of the bowl as needed.
5. Gradually add 1 cup (200 g) of granulated sugar and 1/2 cup (100 g) of brown sugar to the cream cheese, mixing on low speed until fully incorporated. Continue mixing for an additional minute until the mixture is fluffy and combined.
6. Add 1 cup (240 ml) of pumpkin puree, 3 large eggs (one at a time), 1/2 cup (120 ml) of sour cream, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of ground cloves. Mix on low speed until just combined, ensuring not to overmix.
7. Carefully pour the cheesecake filling over the pre-baked crust in the springform pan. Smooth the top with a spatula for an even surface.
8. Bake in the oven at 175 °C (350 °F) for approximately 50–60 minutes. The cheesecake is done when the edges are set, but the center remains slightly jiggly when gently shaken. The color should be a light golden brown on the edges.
9. Once baked, turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour, which helps to prevent cracks as it cools.
10. After the hour, remove the cheesecake from the oven and let it cool at room temperature for an additional 1 hour before transferring it to the refrigerator.
11. Cover the cheesecake with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight, allowing it to set completely.
12. Before serving, carefully release the sides of the springform pan. Slice with a sharp knife dipped in hot water for clean cuts. Serve chilled, optionally garnished with whipped cream or a sprinkle of cinnamon.

Variations

• Chocolate Pumpkin Cheesecake: Add 1/2 cup (50 g) of unsweetened cocoa powder to the cream cheese mixture for a rich, chocolatey twist.
• Dairy-Free Pumpkin Cheesecake: Substitute cream cheese with 24 ounces (680 g) of non-dairy cream cheese and use coconut cream in place of sour cream for a creamy, dairy-free option.
• Vegan Pumpkin Cheesecake: Replace cream cheese with 24 ounces (680 g) of silken tofu blended until smooth.

Use 1/2 cup (120 ml) of almond milk instead of sour cream, and substitute eggs with 3 tablespoons of flaxseed meal combined with 9 tablespoons of water.

– Gluten-Free Pumpkin Cheesecake: Use gluten-free graham cracker crumbs (1 1/2 cups or 150 g) for the crust to make the entire cheesecake gluten-free while maintaining the same delicious flavor.

Tips on plating and presentation

To make your Thanksgiving pumpkin cheesecake truly shine, consider how you arrange and present it on the plate.

I love adding a drizzle of caramel sauce or a dollop of whipped cream for contrast. Garnishing with a sprinkle of crushed pecans or a cinnamon stick elevates the presentation.

Use a nice serving platter to enhance your dessert’s appeal at the table. Enjoy!

What other dishes can I pair it with?

Pairing your Thanksgiving pumpkin cheesecake with complementary dishes can elevate the entire meal.

I love serving it alongside spiced pecans for a crunchy contrast or a rich chocolate tart to balance the sweetness. A fresh cranberry sauce adds a tart element, and a warm apple pie brings a cozy touch.

These flavors harmonize beautifully, creating a delightful Thanksgiving spread that keeps everyone coming back for more!

What drinks can I pair it with?

While enjoying a slice of Thanksgiving pumpkin cheesecake, I often find that a well-chosen drink can enhance the experience.

I love pairing it with a spiced apple cider for that cozy fall vibe. Alternatively, a smooth bourbon or even a light dessert wine can complement the creamy texture beautifully.

For a non-alcoholic option, try a rich chai latte; it’s absolutely delightful!

Frequently Asked Questions

Can I Use a Store-Bought Cheesecake Crust?

Absolutely, I often use store-bought cheesecake crusts for convenience. They’re time-savers and taste great! Just make sure to choose a flavor that complements your filling, and you’ll have a fantastic dessert in no time.

How Long Can I Store Leftovers in the Fridge?

I usually store leftovers in the fridge for about three to four days. Just make sure to cover them well, so they stay fresh and delicious when you’re ready to enjoy another slice!

Can I Freeze the Pumpkin Cheesecake?

Yes, I can freeze the pumpkin cheesecake! Just wrap it tightly in plastic wrap and then foil, and it’ll stay fresh for about 2-3 months. Thaw it in the fridge before serving. Enjoy!

What’s the Best Way to Thaw Frozen Cheesecake?

To thaw frozen cheesecake, I usually place it in the fridge overnight. It gently softens, maintaining its texture. If I’m short on time, I let it sit at room temperature for about an hour.

Is There a Vegan Alternative for This Recipe?

Yes, there’s a vegan alternative! I often use soaked cashews, coconut milk, and agave syrup to create a creamy filling. It tastes amazing and satisfies those craving a delicious, dairy-free dessert. Give it a try!