This Thanksgiving Pumpkin Cheesecake is the show-stopping finale your holiday table deserves. Silky, gently spiced, and perfectly creamy, it slices cleanly and tastes like pumpkin pie grew up and went to pastry school. I have baked this for years, and the texture never fails.
Why You’ll Love This Thanksgiving Pumpkin Cheesecake
- Ultra-creamy, crack-free cheesecake with a gentle pumpkin spice finish.
- Make-ahead friendly, so dessert is done before guests arrive.
- Flexible crust and spice options to match your taste and pantry.
- Beautiful presentation, minimal fuss thanks to a simple water bath.
Thanksgiving Pumpkin Cheesecake Ingredients & Substitutions
Makes one 9-inch cheesecake, about 12 servings.
For the crust
- 1 1/2 cups (180 g) graham cracker crumbs – or gingersnap crumbs for extra spice
- 2 tbsp granulated sugar – brown sugar works for deeper flavor
- 1/2 tsp ground cinnamon – or 1/4 tsp ground ginger
- 6 tbsp unsalted butter, melted
- Pinch of fine salt
For the filling
- 24 oz (680 g) full-fat cream cheese, room temp
- 1 cup (200 g) packed light brown sugar
- 3 large eggs, room temp
- 1 cup (240 g) pumpkin puree, not pie filling
- 1/2 cup (120 g) sour cream, room temp – full fat is best
- 1/4 cup (60 ml) heavy cream – evaporated milk works in a pinch
- 1 1/2 tsp pure vanilla extract
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp fine salt
- Optional: 1 tbsp bourbon or 2 tbsp maple syrup for nuance
Optional sour cream topping
- 1 cup sour cream
- 2 tbsp granulated sugar
- 1/2 tsp vanilla
Equipment: 9-inch springform pan, heavy-duty foil, large roasting pan, kettle of hot water, mixer.
Step-by-Step Instructions to Make Thanksgiving Pumpkin Cheesecake
Prep the pan and oven
Heat oven to 325 F (165 C). Wrap the outside of a 9-inch springform pan with 2 to 3 layers of heavy-duty foil to waterproof the base. Lightly grease the inside.
Make the crust
Stir crumbs, sugar, cinnamon, melted butter, and salt until evenly moistened. Press firmly into the bottom and 1 inch up the sides of the pan. Bake 8 minutes. Cool while you make the filling.
Beat the pumpkin cheesecake filling
Beat cream cheese on medium until completely smooth, 2 minutes. Add brown sugar and beat 1 minute. Mix in pumpkin, sour cream, heavy cream, vanilla, spices, and salt until silky. Beat in eggs one at a time on low, just until combined. Do not overmix.
Set up the water bath
Place the foil-wrapped pan in a large roasting pan. Pour the filling over the crust and smooth the top. Set the roasting pan on the oven rack, then pour hot water into the roasting pan until it reaches halfway up the springform pan sides.
Bake until just set
Bake 60 to 70 minutes. The edges should be set and the center should jiggle like gentle Jell-O. An instant-read thermometer placed 1 inch from center should read about 150 F.
Add the optional sour cream topping
Whisk sour cream, sugar, and vanilla. Gently spread over the hot cheesecake and bake 5 more minutes.
Cool slowly
Turn off the oven, crack the door, and let the cheesecake rest inside 1 hour. Remove from the water bath, discard foil, and cool on a rack until room temp.
Chill, slice, and serve
Chill at least 6 hours or overnight. Run a thin knife around the edge before unlatching. Slice with a hot, clean knife and serve as is or with whipped cream.
Tips for Success
- Use room temperature dairy for the smoothest batter.
- Mix on low once eggs are added to avoid excess air bubbles.
- Tap the filled pan on the counter a few times to release air.
- Water bath keeps temperature gentle and humidity high to prevent cracks.
- Do not overbake. A wobbly center firms up as it chills.
Variations of Thanksgiving Pumpkin Cheesecake
- Gingersnap Pecan Crust: Replace half the crumbs with toasted pecans for nutty crunch.
- Maple Bourbon: Add 2 tbsp maple syrup and 1 tbsp bourbon to the filling.
- Chocolate Swirl: Dollop 1/2 cup melted dark chocolate on top and swirl before baking.
- Gluten-Free: Use gluten-free graham crackers or an almond flour crust.
- Mini Cheesecakes: Bake in a lined muffin tin 18 to 20 minutes without a water bath.
Serving Suggestions: What to Pair with Thanksgiving Pumpkin Cheesecake
- Cinnamon whipped cream or a drizzle of salted caramel.
- Candied pecans for crunch or a cranberry-orange compote for tart contrast.
- Freshly brewed coffee, chai latte, or a glass of tawny port.
Storage & Reheating Instructions
- Refrigerate: Cover and chill up to 5 days.
- Freeze: Wrap slices tightly and freeze up to 2 months. Thaw overnight in the fridge, then bring to cool room temp before serving.
- Reheating: Cheesecake is best chilled or slightly cool. Do not microwave; it can weep.
- Clean slices: Warm a sharp knife under hot water, wipe dry between cuts.
Memories Made Around the Table
One Thanksgiving, my niece asked if pumpkin pie and cheesecake could be friends. This cake was the answer, and now it is our must-bake tradition.
FAQs
Do I really need a water bath?
Yes, it is the most reliable way to avoid cracks and keep the texture custardy. If you skip it, place a pan of hot water on a lower rack for steam and watch closely.
Can I use fresh pumpkin?
Absolutely. Roast, puree, and strain it, then blot with paper towels to remove excess moisture. Aim for the thick, scoopable texture of canned puree.
Can I make this ahead?
Yes. Cheesecake is best after a full overnight chill. You can bake it 2 days ahead and garnish just before serving.
Why did my cheesecake crack?
Common causes are overbaking, sudden temperature changes, or overmixing eggs. Use a water bath, stop baking when the center jiggles, and cool gradually.
Can I lighten it up?
You can use Neufchatel cream cheese and light sour cream, but expect a slightly softer set. Keep the bake time similar and chill thoroughly.
Final Thoughts
With a spiced crust, velvety pumpkin filling, and make-ahead ease, this Thanksgiving Pumpkin Cheesecake is a holiday keeper. Bake it once and it will earn a spot at your table every year.
Thanksgiving Pumpkin Cheesecake (Silky & Spiced)
Equipment
- 1 Springform pan 9-inch
- 1 Heavy-duty foil
- 1 Large roasting pan
- 1 Kettle of hot water
- 1 Mixer
Ingredients
For the crust
- 1.5 cups graham cracker crumbs or gingersnap crumbs for extra spice
- 2 tbsp granulated sugar brown sugar works for deeper flavor
- 0.5 tsp ground cinnamon or 1/4 tsp ground ginger
- 6 tbsp unsalted butter melted
- 1 pinch fine salt
For the filling
- 24 oz full-fat cream cheese room temp
- 1 cup packed light brown sugar
- 3 large eggs room temp
- 1 cup pumpkin puree not pie filling
- 0.5 cup sour cream room temp; full fat is best
- 0.25 cup heavy cream evaporated milk works in a pinch
- 1.5 tsp pure vanilla extract
- 2 tsp pumpkin pie spice
- 0.5 tsp ground cinnamon
- 0.25 tsp fine salt
- 1 tbsp bourbon optional
- 2 tbsp maple syrup optional
Optional sour cream topping
- 1 cup sour cream
- 2 tbsp granulated sugar
- 0.5 tsp vanilla
Instructions
Prep the pan and oven
- Heat oven to 325 F (165 C). Wrap the outside of a 9-inch springform pan with 2 to 3 layers of heavy-duty foil to waterproof the base. Lightly grease the inside.
Make the crust
- Stir crumbs, sugar, cinnamon, melted butter, and salt until evenly moistened. Press firmly into the bottom and 1 inch up the sides of the pan. Bake 8 minutes. Cool while you make the filling.
Beat the pumpkin cheesecake filling
- Beat cream cheese on medium until completely smooth, about 2 minutes. Add brown sugar and beat 1 minute. Mix in pumpkin, sour cream, heavy cream, vanilla, spices, and salt until silky. Beat in eggs one at a time on low, just until combined. Do not overmix.
Set up the water bath
- Place the foil-wrapped pan in a large roasting pan. Pour the filling over the crust and smooth the top. Set the roasting pan on the oven rack, then pour hot water into the roasting pan until it reaches halfway up the springform pan sides.
Bake until just set
- Bake 60 to 70 minutes. The edges should be set and the center should jiggle like gentle Jell-O. An instant-read thermometer placed 1 inch from center should read about 150 F.
Add the optional sour cream topping
- Whisk sour cream, sugar, and vanilla. Gently spread over the hot cheesecake and bake 5 more minutes.
Cool slowly
- Turn off the oven, crack the door, and let the cheesecake rest inside 1 hour. Remove from the water bath, discard foil, and cool on a rack until room temperature.
Chill, slice, and serve
- Chill at least 6 hours or overnight. Run a thin knife around the edge before unlatching. Slice with a hot, clean knife and serve as is or with whipped cream.