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Pumpkin Pie and Cheesecake make the best of friends in this new Thanksgiving classic that will wow your guests.
The perfect blend of both desserts, Pumpkin Pie Cheesecake has plenty of the traditional pumpkin pie spices and sweetness you crave after the big meal but in a lighter form.
I found this recipe about 15 years ago in an issue of Cooking Light and it has been a family favorite since.
This Pumpkin Pie Cheesecake should be made a day or two before serving, as it needs to be chilled for at least 8 hours.
A holiday dessert that saves you time on the big day? That’s a winner in my book.
Serve this as the perfect dessert to follow this delicious Roasted Turkey Breast with Bacon and Herbs.
Let’s get started on this Pumpkin Pie Cheesecake:
Pumpkin Pie Cheesecake
- Stand Mixer or Electric Hand Mixer
- 1/2 Cup Graham Cracker Crumbs (about 4 sheets)
- 3/4 Cup Granulated Sugar
- 1/4 Cup Packed Brown Sugar
- 1 8-Ounce Block Cream Cheese
- 1/2 Cup 1/3 Less Fat Cream Cheese (4 Ounces)
- 1 Cup Canned Pumpkin
- 2 Tbsp Sour Cream (may use Reduced Fat to reduce calories and fat)
- 1 Tbsp All-Purpose Flour
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Salt
- 1/4 tsp Nutmeg
- 3/4 tsp Vanilla Extract
- 1/8 tsp Ground Cloves
- 2 Large Eggs
- 1/2 Cup Whipped Cream (store bought or homemade, your choice)
- Preheat Oven to 325°
- Coat an 8-Inch springform pan with cooking spray and sprinkle pan evenly with graham cracker crumbs.
- Combine sugars and cream cheese in a large bowl and beat with a mixer at medium speed until smooth; add pumpkin and next 9 ingredients (through eggs) and beat well.
- Pour cheese mixture into prepared pan. Bake at 325° for 35 minutes or until center is just set. Turn oven off, and partially open oven door; cool cheesecake in oven for 1 hour.
- Remove cheesecake from oven and cover. Chill at least 8 hours or overnight. Serve with whipped cream.
MyRecipes Photo: Jen Causey, Food Styling: Gordon Sawyer and Tina Stamos, Prop Styling: Lydia Pursell