Pumpkin Pie Cheesecake
There’s something magical about unveiling a new star on the Thanksgiving dessert table, and this year, that honor belongs to Pumpkin Pie Cheesecake. It marries the nostalgic warmth of classic pumpkin pie with the creamy indulgence of a velvety cheesecake, creating a show-stopping finale worthy of the holiday feast. With its spiced aroma, silky texture, and perfectly balanced sweetness, this dessert feels both familiar and exciting-like a fresh tradition waiting to happen. If you’re looking to surprise your guests with something unforgettable, this Cheesecake is about to earn a permanent place in your Thanksgiving lineup for sure ! Even replace the pumpkin with sweet potato puree for a different approach !
Pumpkin Pie Cheesecake
Pumpkin pie cheesecake blends cozy fall spice with creamy richness for a show-stopping Thanksgiving dessert everyone will love.
Equipment
- 6" springform pan
Ingredients
Graham Cracker Crust
- 10 graham crackers
- ⅛ tsp salt
- 5 tbsp unsalted butter melted
Cheesecake Filling
- 8 oz softened cream cheese room temperature
- ½ cup white sugar
- 1 tsp vanilla extract
- ¼ cup sour cream
- 2 eggs at room temperature
Pumpkin Pie Filling
- 1¼ cup pumpkin puree
- 1 egg at room temperature
- ¼ cup brown sugar
- ⅛ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
Instructions
Graham Cracker Crust
- To a food processor, add in graham crackers, brown sugar, melted butter, and salt. Pulse until everything is a sand like consistency.
- Please in the bottom of a springform pan and press down with a cup. Bake at 350℉ for 10 minutes.
Cheesecake Filling
- To a bowl or a stand mixer combine cream cheese and sugar. Mix on high speed for about 1½ minutes½ until creamed.
- Add in sour cream and vanilla and mix until combined.
- One at a time, add in eggs and blend on LOW speed. Set aside once both eggs are completely blended
Pumpkin Pie Filling
- To a bowl, add in pumpkin puree, brown sugar, egg, and salt. Whisk until smooth.
Assembly
- Alternate pouring in cheesecake and pumpkin pie mixture and swirl on the top with a toothpick.
- Wrap the outside of the springform pan tightly with aluminum foil.
- Bake for 45 minutes until set around the edges with a slight jiggle in the center
- Refrigerate for 6 hours and serve
