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If you’re in the mood for a decadent dessert with all the flavors of fall, this Pumpkin Cheesecake is an absolute must-try. Its smooth, creamy texture with pumpkin spice and a perfectly crisp cookie crust makes it a Thanksgiving favorite—and it’s an ideal choice if you’re looking for a pie alternative. Top it off with swirls of whipped cream for a dessert that looks as amazing as it tastes!
Looking for more Thanksgiving inspiration? You might also enjoy our Bacon-Roasted Thanksgiving Turkey or the pillowy soft Lion House Dinner Rolls. And don’t forget the Best Mashed Potatoes for a meal that’s truly unforgettable.
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Why You’ll Love This Pumpkin Cheesecake
Pumpkin cheesecake is special because it combines the warmth of seasonal spices like cinnamon, nutmeg, and cloves with a luxuriously creamy texture. Unlike traditional cheesecakes, this one uses pumpkin puree for added depth and a seasonal twist. Here’s why this cheesecake deserves a spot on your holiday table:
Try These Spices!
- Rich and Creamy: With three blocks of cream cheese, this cheesecake is as smooth and velvety as it gets.
- Perfect Crust: The Biscoff cookie crust is both buttery and slightly spiced, complementing the pumpkin filling beautifully.
- Impressive Presentation: Topped with whipped cream swirls, this cheesecake will steal the show at any gathering.
- Great Make-Ahead Option: This cheesecake can be made a day ahead, which makes it ideal for holiday entertaining.
Ingredients You’ll Need
Crust
- 1 ¾ cups finely crushed Biscoff cookie crumbs (or substitute with gingersnaps, graham crackers, or Oreos)
- ½ cup salted butter, melted
- 3 tablespoons light brown sugar
Filling
- 3 (8-ounce) packages of cream cheese, softened to room temperature
- 1 ½ cups light brown sugar
- 1 (15-ounce) can pumpkin puree
- ⅓ cup sour cream, at room temperature
- 2 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 4 large eggs, at room temperature
Whipped Cream Topping
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
How to Make Pumpkin Cheesecake
Step 1: Prepare the Crust
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Mix the Ingredients: Combine the Biscoff crumbs, melted butter, and brown sugar in a bowl, stirring until the crumbs are evenly moistened.
- Press into the Pan: Press the mixture firmly into the bottom and slightly up the sides of a 9- or 10-inch springform pan.
- Bake the Crust: Bake for 10 minutes, then set aside to cool. Reduce the oven temperature to 325°F.
Step 2: Make the Pumpkin Cheesecake Filling
- Beat the Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and light brown sugar until smooth and creamy, about 3-4 minutes on medium speed.
- Add Remaining Ingredients: Add the pumpkin puree, sour cream, flour, vanilla, cinnamon, ginger, nutmeg, and cloves. Mix until smooth, scraping down the sides as needed.
- Add the Eggs: Add eggs one at a time, mixing just until combined after each addition to avoid overmixing.
- Pour into Crust: Pour the cheesecake filling over the cooled crust in the springform pan.
3rd step : Bake the Cheesecake
- Prepare a Water Bath (optional for smoother cheesecake): Wrap the bottom of the pan with aluminum foil and place it in a larger roasting pan. Carefully add an inch of hot water around the springform pan.
- Bake: Bake at 325°F for 60 minutes or until the edges are set but the center still has a slight jiggle.
- Cool Gradually: Turn off the oven, leaving the cheesecake inside with the door closed to cool slowly for 45 minutes.
- Chill: Once cooled to room temperature, refrigerate for at least 4 hours or overnight to fully set.
Step 4: Whip the Cream Topping
- Beat Ingredients: In a large bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Decorate the Cheesecake: Pipe swirls of whipped cream onto the cheesecake before serving.
Tips for the Perfect Pumpkin Cheesecake
- Room Temperature Ingredients: Make sure your cream cheese, sour cream, and eggs are at room temperature. This helps ensure a smooth, lump-free filling.
- Avoid Overmixing: Mix the filling just until combined, especially after adding the eggs, to prevent cracks in your cheesecake.
- Chill for Best Flavor: For the best taste and texture, allow the cheesecake to chill overnight. This allows the flavors to fully develop.
What to Serve with Pumpkin Cheesecake
Serve this cheesecake with a dollop of extra whipped cream or a drizzle of caramel sauce for an extra special touch. It pairs well with a hot cup of coffee or tea, and its warm flavors make it a delightful addition to your Thanksgiving spread alongside our Bacon-Roasted Thanksgiving Turkey, Lion House Dinner Rolls, and Best Mashed Potatoes.
Storage and Freezing Instructions
- Refrigerate: Store in an airtight container in the fridge for up to five days.
- Freeze: You can freeze the entire cheesecake or individual slices. Place slices on a baking sheet and freeze for 2-3 hours before wrapping each slice in plastic wrap and foil. Store for up to three months, and thaw in the fridge overnight before serving.
Frequently Asked Questions
Q: Do I have to use a water bath for baking the cheesecake?
A water bath helps prevent cracks by adding moisture to the oven, but it’s optional. Wrapping the pan and adding water around it can improve the texture, so if you have the time, it’s worth the extra step.
Q: Can I use fresh pumpkin instead of canned pumpkin?
Yes, fresh pumpkin can be used, but it should be pureed and strained well to remove excess water. Canned pumpkin tends to have a smoother consistency and stronger flavor.
Q: Can I make this cheesecake gluten-free?
Absolutely! Just replace the cookie crust with gluten-free cookies, and ensure your ingredients, like flour, are gluten-free.
Q: How do I know if the cheesecake is done baking?
The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will continue to set as it cools in the oven with the door closed and during refrigeration.
Conclusion
This pumpkin cheesecake is the perfect dessert to crown your Thanksgiving feast. It’s creamy, full of fall spices, and has a delightful cookie crust that adds a touch of crunch. Whether you’re hosting a holiday dinner or looking for a sweet way to celebrate autumn, this recipe is sure to satisfy. And don’t forget to share your creations with us on Pinterest!
Looking for more festive treats? Try these fall favorites:
Enjoy this fall favorite, and happy baking! 🍂
The Best Pumpkin Cheesecake Recipe
- Total Time: 7 hours 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Rich and creamy, this easy Pumpkin Cheesecake is even better than the Cheesecake Factory’s! With a buttery Biscoff cookie crust, warm pumpkin spice flavors, and swirls of freshly whipped cream, it’s the perfect fall dessert for Thanksgiving or any holiday gathering. Perfect for pie-lovers and non-pie-lovers alike!
Ingredients
Crust
- 1 ¾ cups finely crushed Biscoff cookie crumbs (or gingersnaps, graham crackers, or Oreos)
- ½ cup salted butter, melted
- 3 tablespoons light brown sugar
Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 ½ cups light brown sugar
- 1 (15-ounce) can pumpkin puree
- ⅓ cup sour cream, room temperature
- 2 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 4 large eggs, room temperature
Whipped Cream
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat oven to 350°F. Combine the Biscoff crumbs, melted butter, and brown sugar in a bowl. Press into the bottom and slightly up the sides of a 9- or 10-inch springform pan. Bake for 10 minutes, then set aside to cool. Reduce oven temperature to 325°F.
- Make the Filling: In a large bowl, beat the softened cream cheese and brown sugar until smooth. Add pumpkin puree, sour cream, flour, vanilla, and spices, mixing well. Add the eggs one at a time, mixing just until combined. Pour filling over the cooled crust.
- Bake: Wrap the springform pan with foil and place it in a roasting pan filled with 1 inch of hot water (optional). Bake at 325°F for 60 minutes or until edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door closed to cool for 45 minutes.
- Chill: Let the cheesecake cool to room temperature on the counter, then chill in the refrigerator for at least 4 hours or overnight.
- Whip the Cream: In a large bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe swirls onto the cheesecake before serving.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze whole or as slices. To freeze slices, place them on a baking sheet lined with parchment and freeze for 2-3 hours. Then wrap in plastic wrap, followed by foil. Thaw in the fridge overnight before serving.
- Water Bath: Using a water bath helps prevent cracks, but it’s optional.
- Prep Time: 30 minutes
- chilling: 6 hours
- Cook Time: 1 hour
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450kcal
- Sugar: 27g
- Sodium: 360mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 140mg