Thanksgiving Dessert Recipe: Pumpkin Cheesecake

Change up your pumpkin pie routine and try serving a pumpkin cheesecake (or both)!

Thanksgiving is less than two weeks away and preparations are under way.

Are you looking for a rich, decadent dessert to serve alongside your turkey? Maybe something different, but still following the holiday theme?

I'll tell you a secret—try making this pumpkin cheesecake. It was a major success when I brought it to my Thanksgiving celebration last year. And as ABC news reported, pumpkin anything is popular this year.

I got my recipe from Paula Deen, because we don't care about calories on Thanksgiving, right?!

Pumpkin Cheesecake


  • 1 3/4 cups graham cracker crumbs
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 stick melted salted butter


  • 3 (8-ounce) packages cream cheese, at room temperature
  • 1 (15-ounce) can pureed pumpkin
  • 3 eggs plus 1 egg yolk
  • 1/4 cup sour cream
  • 1 1/2 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fresh ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

I topped mine with whipped cream. Good luck and happy (early) Thanksgiving!

JEM November 10, 2012 at 05:47 PM
If you'd like somethiing just as jummy without all of the fat and sugar, try making Pumpkin Fluff. Mix together the following & chill for 2 hrs. Always a big hit! 1 (16 ounce) can pumpkin (NOT pumpkin pie filling) 1 (1 1/2 ounce) box sugar-, fat-free instant vanilla pudding mix 1 (8 ounce) container fat-free cool whip pumpkin spice (to taste) - about 1-1.5 tsp
Becky Brindle November 12, 2012 at 03:21 AM
That sounds delicious! Thank you for sharing! Can't wait to try!


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