This Pumpkin Cheesecake is the perfect dessert for fall & Thanksgiving. It’s smooth and creamy with a delicious pumpkin spice flavorand cinnamon graham cracker crust. Serve it with salted caramel sauce and whipped cream for an extra decadent dessert or keep it plain and enjoy the delicious pumpkin pie flavor on its own.
Have you ever tried pumpkin cheesecake? It has a deliciously creamy texture and cozy pumpkin pie flavor. The slight tanginess of the cheesecake goes perfectly with the warm cinnamon and pumpkin. And it truly makes for a showstopping dessert on Thanksgiving. It just might be my favorite way to enjoy pumpkin.
I actually originally posted this pumpkin cheesecake recipe a few years ago – but since it’s exactly 1 week until Canadian Thanksgiving and American Thanksgiving will be here in no time – I figured it was time to do a little remake. I’m including even more tips for the perfect pumpkin cheesecake and tons of prettier photos.
Ingredients
For the Graham Cracker Crust
- 1 1/3 cups graham cracker crumbs
- 6 tablespoons melted butter
- 3 tablespoons light brown sugar
- 1/2 teaspoon cinnamon
For the Filling
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 20 oz brick style cream cheese*
- 1 3/4 cups pumpkin puree**
- 3 tablespoons sour cream
- 4 large eggs
For the Salted Caramel Sauce
- 3/4 cup white sugar
- 4 tablespoons unsalted butter cut into 4 pieces
- 1/3 cup whipping cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon coarse salt
Instructions
- Preheat the oven to 350F. Wrap the bottom and sides of a 9-inch springform pan with aluminum foil 3 times so that no edges are showing.
Graham Cracker Crust
- Stir together the graham cracker crumbs, melted butter, sugars and cinnamon in a medium sized
- for full recipe click here
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