Name: Thanksgiving Pumpkin Cheesecake
Prep time: 30 min
Cook time: 60 min
Total time: 570 min
Ingredients: 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; 1.5 tablespoons vanilla extract; 2 tablespoons ground cinnamon; 1 teaspoon ground nutmeg; 0.5 teaspoon ground allspice; 0.5 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

Thanksgiving Pumpkin Cheesecake

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

Recipe by Mithrauko

Published on June 19, 2020

Prep Time:

30 mins

Cook Time:

1 hrs

Additional Time:

8 hrs

Total Time:

9 hrs 30 mins

Servings:

Yield:

1 10-inch cheesecake

Jump to Nutrition Facts

Ingredients

Crust:

1 (14.4 ounce) package graham crackers, crushed
4 tablespoons butter
1 tablespoon white sugar
1 teaspoon ground cinnamon

Cheesecake:

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

Topping:

1 (8 ounce) package cream cheese, softened
1 pint heavy whipping cream
1 cup white sugar
1 tablespoon vanilla extract

Directions

Preheat the oven to 325 degrees F (165 degrees C).
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.
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.
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.
Turn off the oven, leaving cake inside. Open door slightly and let cake cool for 1 hour.
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.
Mix cream cheese using an electric mixer in a bowl until fluffy.
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.