{ Blogtober 2025 - Day 18 - Pumpkin Cheesecake for Thanksgiving }

This time of year is all about the pumpkin, and this recipe that I will be sharing here is one that I will be making for Thanksgiving this year.

 

It comes from Tatyana's Everyday Food.  I've seen it on a vlog channel that I have watched for many years, Tracie always makes this for her Canadian Thanksgiving, and it always looks so good.

 

 

 

Easy and delicious pumpkin spice cheesecake with a cinnamon graham cracker crust, lots of pumpkin spice flavor and whipped cream for serving!

Ingredients 

• 1 1/2 cups cinnamon graham cracker crumbs, about 10 crackers
• 1/4 cup butter, melted
• 32 ounces cream cheese, softened at room temperature
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup white granulated sugar
• 1/2 cup packed dark brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon each: ground ginger, all spice
• 4 large eggs, at room temperature
• 1 3/4 cup pureed pumpkin

For Whipped Cream:

• 1 cup heavy cream
• 1 cup confectioner's sugar
• 1/2 teaspoon vanilla extract
• sprinkle of cinnamon

For Serving:

• 1/4 cup caramel sauce

Instructions

For Graham Cracker Crust:

• Preheat oven to 325F. Line a 9 or 10-inch spring form pan with parchment paper. Wrap the outside of the pan with a double layer of foil, in preparation for the water bath.
• In a small bowl, combine the graham cracker crumbs with the melted butter. If you don't have cinnamon graham crackers, add as sprinkle of cinnamon to the crumbs. Mix together until all the crumbs are coated. Transfer into prepared pan and using a large spoon, press the mixture down, creating an even and firm crust; set aside. (To make your own graham cracker crumbs, place 10 whole crackers into a food processor and pulse until you have fine crumbs)

For Pumpkin Cheesecake:

• Place softened cream cheese into mixer bowl and beat for 5 to 7 minutes until cheese is very light and fluffy; scrap down sides of bowl often. Add the sour cream and vanilla and beat for a few minutes more. In a small bowl, combine the sugars and spices, then add to the cream cheese. Mix until well combined.
• Add the eggs; mix. Add the pumpkin puree; mix. Scrap down sides of bowl to get all the ingredients combined. You want a smooth and fluffy cheesecake filling. Pour filling into prepared pan and smooth off the top with a spatula. Tap the pan a few times, then let the cake stand for 10 minutes to release any trapped air bubbles.

Baking & Serving:

• Prepare the water bath. Place the cheesecake into a large baking pan and add about an inch of water.
• Bake the cheesecake in the preheated oven at 325F for 30 minutes, then turn oven temperature down to 300F and bake for 1 hour. After 1 hour, turn oven off, crack open the oven door and let cheesecake cool in the oven for another hour. Remove cheesecake from oven and let cool completely at room temperature. Once cooled, place into refrigerator to chill overnight.
• Once chilled, run a spatula or knife along the edge of the pan to release the cake from the sides and lift off spring form ring. Transfer cheesecake to cake stand or dessert platter.
• For the whipped cream: place the cream, sugar, vanilla and cinnamon into a mixer bowl and whisk on high speed until soft whipped cream forms.
• When serving cheesecake, drizzle caramel sauce over each slice, followed by a dollop of whipped cream.

Nutrition

Calories: 578kcal | Carbohydrates: 46g | Protein: 8g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 403mg | Potassium: 266mg | Fiber: 2g | Sugar: 33g | Vitamin A: 7130IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 2mg