Less than two weeks until Thanksgiving!!! If you haven’t started getting ready yet now would be the time, you can see how I get ready here.
If I had to choose the perfect Thanksgiving dessert this Spiced Pumpkin Cheesecake would be the winner. I found this on Food Network’s website and after making a couple of changes I’ve been making it for the last 4 or 5 years. My family loves this so much they request again for Christmas dessert as well, it’s that good!
These photos are not my best they were taken a couple of years ago but I forgot to snap a photo before I put this years in the freezer and wanted you all to have the recipe before Thanksgiving.
The first time I made it I didn’t wrap the spring form pan tightly enough in foil so the water leaked in while it was baking and the crust got soggy, don’t accidentally make that same mistake. Now I buy the extra large foil and double it up when wrapping the crust after it’s cooled and before you pour the cheese cake mixture into the cooled crust.
Also when you make this if you can make it ahead and freeze, it will save you so much time. I added some of my tips for freezing and thawing cheesecake to the end of the recipe.
Cheesecake is one of those desserts that cooks low and slow and takes some time to make, so plan on being home for a few hours when you decide to make this.
Pumpkin Spice Cheesecake
Adapted From Food Network Magazine
12 tablespoons unsalted butter, melted
2 1/2 cups graham cracker crumbs
1/4 cup of sugar
Pinch of Salt
2 pounds cream cheese, at room temperature
2 1/2 cups of sugar
1/4 cup sour cream
1 15-ounce can pure pumpkin
6 large eggs, at room temperature, lightly beaten
1 tablespoon vanilla extract
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons of pumpkin pie spice
2 cups sweetened whipped cream (for serving )
Position a rack in the center of the oven and preheat to 325 degrees
Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.
Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.
Gently place the roasting pan in the oven (don’t pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
Unlock and remove the springform ring after cheesecake has cooled.
**If your going to freeze for later, after allowing to cool completely place on a cooling rack in the freezer and allow to freeze overnight. The next day wrap in in saran wrap and foil.
When you want to take it out to thaw, unwrap it while still frozen and place on serving dish, allow to thaw in the fridge overnight.
Bring the cheesecake to room temperature 30 minutes before serving.
To serve, place a dollop of the whipped cream on each slice.
Happy Baking!! If you decide to make this recipe let me know if you liked it, either here in the comments or send me a message on Instagram. Oh and if your not already following me on there you should be I post daily and always have something fun going on. If you want some more pumpkin goodness check out this delicious Pumpkin Bread.
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Have a wonderful week and Happy Fall!!