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Delicious Pumpkin Cheesecake Recipe for Thanksgiving!

Updated on November 4, 2011

It's almost Thanksgiving! Time to start planning your menu and guest list. If you're anything like my family you probably have lots of people and lots of food. In my house we tend to have several desserts. My favorite is my mom's Pumpkin Cheesecake. A true autumn delight. I wait all year long for this delectable dish and am always satisfied come Thanksgiving.

In this hub I'll share with you the basic recipe for delicious Pumpkin Cheesecake. I can't give you my mom's recipe but I can give you the gist of how you make this dessert. Your family will adore this tasty dish. I'm telling you, if you like cheesecake you'll love pumpkin cheesecake. Forget the pumpkin pie, make a pumpkin cheesecake this year!

By jwannie on
By jwannie on | Source

The Ingredients

I recommend baking your cheesecake the night before Thanksgiving. The cooling is the longest part of the recipe. It's a common mistake for people baking cheesecake for the first time to start it only a few hours before they intend to serve it. Cheesecake is all about cooling. So be cool, start the night before.

Prep Time: 20 Min.
Total Time:
55 Min.
Servings: 12-16

Here's What You'll Need For The Crust:

  • 1 Cup of graham cracker crumbs
  • 1 Tbsp of sugar
  • 1/4 Cup of butter, melted

And What You'll Need For The Filling:

  • 2 Packages of cream cheese, softened
  • 3/4 Cup of sugar
  • 2 Eggs
  • 1 Can of solid-pack pumpkin
  • 1 1/4 Tsp of ground cinnamon
  • 1/2 Tsp of ground ginger
  • 1/2 Tsp of ground nutmeg
  • 1/4 Tsp of salt

Finally, What You'll Need For The Optional Topping:

  • 2 Cups of sour cream
  • 2 Tbsp of sugar
  • 1 Tsp of vanilla extract
  • 12 to 16 pecan halves

Directions For Making Pumpkin Cheesecake

So Here's What You Have To Do:

For Crust

  1. Combine the graham cracker crumbs, sugar and and butter in a small bowl.
  2. Press the mixture into a 9 inch springform pan.
  3. Chill

For Filling

  1. Beat the cream cheese and sugar in a small bowl until smooth.
  2. Beat in eggs until combined with mixture.
  3. Stir in the pumpkin, spices and salt.
  4. Pour mixture into the now chilled crust.

Now For The Baking

  1. Place the pan on a baking sheet.
  2. Bake at 350° F for 50 minutes.

Meanwhile, Work On The Topping (Optional)

  1. Combine the sour cream, sugar and vanilla extract until it's smooth.
  2. Spread over the filling.
  3. Now return the cake to the oven for five minutes.

Now Cool It And Serve

  1. Cool for 10 minutes.
  2. Gently run a knife around the edge of the pan to loosen the cake.
  3. Cool for one hour longer.
  4. Refrigerate the cake overnight.
  5. Remove the sides of the pan.
  6. Place a pecan half on each slice when you serve.

Now, enjoy your Pumpkin Cheesecake with your family! Happy Thanksgiving!

Skylar Spring © copyright 2011


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    • Skylar Spring profile image

      Skylar Spring 6 years ago from New York

      @Rosemay... I hope you like it :) Thanks for reading :)

    • Rosemay50 profile image

      Rosemary Sadler 6 years ago from Hawkes Bay - NewZealand

      This looks delicious. I have bookmarked it to try it later

    • Skylar Spring profile image

      Skylar Spring 6 years ago from New York

      @Icciev... You're welcome. Thank you for reading!

      @Shawn... Hope this recipe satisfies your hunger hehe. Thanks for reading! :)

    • Shawn Scarborough profile image

      Shawn Scarborough 6 years ago from The Lone Star State

      This recipe is making me hungry, I can't wait to try it. Thanks for sharing this!

    • icciev profile image

      icciev 6 years ago from Kuwait

      what a nice recipe, should try it. thanks for sharing and voted up

    • Skylar Spring profile image

      Skylar Spring 6 years ago from New York

      @thefamilytoolkit... you're most welcome. Thank you for reading! :)

    • thefamilytoolkit profile image

      thefamilytoolkit 6 years ago

      Thanks for the recipe, I've added this to my Thanksgiving folder in Evernote.

    • Skylar Spring profile image

      Skylar Spring 6 years ago from New York

      @Maralexa... This is always the worst time of year when you're on a diet, hehe. Lucky me, I'm pregnant, although my due date is awfully close to thanksgiving lol. Anyway, thanks for reading! Hope you enjoy the cake :)

    • Maralexa profile image

      Marilyn Alexander 6 years ago from Vancouver, Canada and San Jose del Cabo, Mexico

      Excellent hub, good timing, looks delicious, written well. Now if only I were not on a diet! Thanks for the reminder that it takes time to cool. Making it the day before makes sense.

      Thanks for the great recipe. I will definitely try this.

    • Skylar Spring profile image

      Skylar Spring 6 years ago from New York

      @Bill... It'd probably be tasty. That's an interesting idea. Cooking is the place for experimentation I think. Thanks for reading! :)

    • Bill Yovino profile image

      Bill Yovino 6 years ago

      This month's issue of Food and Wine has a pumpkin pie recipe (not cheese cake) that has a cranberry glaze. I wonder how that would be on your recipe? I'll bet it would be good!

    • Skylar Spring profile image

      Skylar Spring 6 years ago from New York

      @Arlene... Haha really glad I could help. I figured its about the time lots of people will be recipe hunting for the season. This recipe works great at Christmas time too, if you have a big dinner. Thanks for reading! :)

    • profile image

      Arlene V. Poma 6 years ago

      Heart be still. How did you know I was on the hunt for Thanksgiving dessert? That is, if the turkey does not explode in my cooking bag and everyone bails on me. Thanks for this! Voted up, useful, interesting, bookmarked and AWESOME for recipe appeal. A very timely recipe!