Thanksgiving Pumpkin Cheesecake

This delicious cheesecake tastes very close to pumpkin pie with a whipped topping; my family absolutely loves this around the holidays!

Prep Time:
30 mins
Cook Time:
1 hrs
Additional Time:
8 hrs
Total Time:
9 hrs 30 mins
1 10-inch cheesecake



  • 1 (14.4 ounce) package graham crackers, crushed

  • 4 tablespoons butter

  • 1 tablespoon white sugar

  • 1 teaspoon ground cinnamon


  • 2 (8 ounce) packages cream cheese, at room temperature

  • 1 cup white sugar

  • 1 cup pumpkin puree

  • 1 ½ tablespoons vanilla extract

  • 2 tablespoons ground cinnamon

  • 1 teaspoon ground nutmeg

  • ½ teaspoon ground allspice

  • ½ teaspoon ground cloves

  • 2 large eggs


  • 1 (8 ounce) package cream cheese, softened

  • 1 pint heavy whipping cream

  • 1 cup white sugar

  • 1 tablespoon vanilla extract


  1. Preheat the oven to 325 degrees F (165 degrees C).

  2. Combine graham cracker crumbs, butter, sugar, and cinnamon in a food processor and blend. Press crust mixture into the bottom and up the sides of a 10-inch springform pan.

  3. Combine 2 packages cream cheese and 1 cup sugar in a bowl and cream together using an electric mixer. Mix in pumpkin puree, vanilla extract, cinnamon, nutmeg, allspice, and cloves. Add eggs separately and mix by hand just until combined, being careful not to overmix. Pour batter into the prepared pan.

  4. Reduce oven temperature to 300 degrees F (150 degrees C). Bake in the preheated oven until center no longer jiggles, about 1 hour; do not overbake, or cheesecake will dry out.

  5. Turn off the oven, leaving cake inside. Open door slightly and let cake cool for 1 hour.

  6. Remove from oven and run a thin knife around the inner edge of the pan to loosen cake and prevent cracking. Cool at room temperature for 1 hour more. Refrigerate for 6 hours.

  7. Mix cream cheese using an electric mixer in a bowl until fluffy.

  8. Whip heavy cream in a separate bowl until soft peaks form. Add sugar and vanilla extract. Fold in cream cheese. Add topping to the top of the cooled cheesecake.

Nutrition Facts (per serving)

676 Calories
43g Fat
67g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 676
% Daily Value *
Total Fat 43g 54%
Saturated Fat 25g 124%
Cholesterol 157mg 52%
Sodium 476mg 21%
Total Carbohydrate 67g 24%
Dietary Fiber 3g 9%
Total Sugars 46g
Protein 9g
Vitamin C 1mg 6%
Calcium 107mg 8%
Iron 3mg 14%
Potassium 212mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love