Jeff made the most delicious pumpkin cheesecake for Thanksgiving! Our whole family loves when he makes cheesecake and this special version is the perfect mix of everything you want in a holiday dessert. Smooth and creamy with a yummy graham cracker crust and a mild pumpkin flavor. Your whole family will love you for making it! This is not for the diet-conscious… but who counts calories during the holidays? Definitely not us.. (just head to the gym the next day to feel better).
If you’re looking for something that everyone will love, this tried and true pumpkin cheesecake is the one! We all love it and ask him to make it year-round. Enjoy!
Family favorite holiday pumpkin cheesecake
- 2 cups graham cracker crumbs
- 2 tbsp granulated sugar
- 2 tbsp brown sugar
- 1 stick melted butter
- 3 8oz pkgs cream cheese - room temperature
- 1 1/2 cups granulated sugar
- 1 can pumpkin puree (15 oz can)
- 2 tbsp all-purpose flour
- 1/4 cup sour cream
- 4 eggs (3 eggs and 1 yolk)
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
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In a medium bowl, combine graham cracker crumbs, 2 tbsp granulated sugar, brown sugar and melted butter.
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Pour into 9" springform pan and press evenly on the bottom and about half way up the sides.
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In a medium bowl, beat cream cheese until creamy and smooth.
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Add remaining ingredients and mix until fully combined.
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Pour into crusted pan.
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Place on middle rack of oven and bake for 70 mins. Note: I add a pan on the lower rack to catch any drippings from the springform pan.
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Remove from oven and let cool for 30 mins, then cover with plastic wrap and place in refrigerator for at least 4 hours.
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Serve and enjoy!
What Jeff used with this recipe:
- The Springform Pan.. the best pan for cheesecakes, quiches, tortes, and frozen desserts. Click here to shop.
- The mixer.. Jeff loves this classic mixer and uses it for everything! also on sale right now for the lowest price ever! Click here to shop.
- Mixing bowls – Jeff has this set of 4 and he loves the price and style. Click here to shop.
xo,
Jeff and Kristy
Other recipes you may love: Peach Oatmeal Crisp, Easy Monkey Bread, Apple Crisp
Thank you for sharing that deliciuous recipe!!
😍❤ You Both are Incredibly. Lots of love Joy, Rich Blessings and endless Happiness always Rachael
😍❤🦃 Happy Blessed Thanksgiving!
Sorry for the mis-typo “You Both are Incredible.”
Looks delicious!! Would it be best to make the day or night before.
Have you tired to substitute the sugar for something else
Can’t wait to try this recipe for my husbands birthday on the 1st of Nov! Pumpkin anything is my husbands favorite🎃
This recipe looks delish – similar to one I do too.. anyway, do you put the pan in a larger pan with water when baking? I have problems with the pie “cracking” down the middle if I don’t do that. Just wondering what your thoughts were – thank you!
Ps love you two! Always enjoy your posts & stories!!
Making it this weekend!
The recipe is so simple and easy to follow. The top of the cheesecake came out of the oven perfectly smooth however it cracked after it cooled down. But that’s ok, it’s part of the fun of cooking and baking!
My whole family loved it and would not stop complementing! The flavors were just right, not too sweet and fluffy and smooth.
I just made this for Thanksgiving and it turned out perfectly!! Everyone loved it. My batter was a little lumpy from the cream cheese so I put it through a sieve and it worked like a charm. I added some homemade whipped cream and candied pecans as decoration to the top. Great recipe and the timing to bake was spot on. Thank you for this recipe!