Every year for Thanksgiving, I make my apple pie. It’s beautiful and delicious and my absolute favorite. But, the weird people in my family love pumpkin pie. I will never understand the love for pumpkin pie, with its mushy texture. But, I do love pumpkin flavor. This cheesecake makes the perfect compromise! Don’t ask me how the mushiness of cheesecake is okay but the mushiness of pumpkin pie is inedible…that’s just the way it is. This cheesecake can be made ahead and refrigerated. On Thanksgiving Day, just decorate and serve!
Start by preparing the crust. Combine the melted butter with the graham cracker crumbs and 1 Tbsp of the sugar. I try to buy graham cracker crumbs, but if I can’t find them, I let my kids turn graham crackers into crumbs for me since they are experts at making crumbs.
Then, press the crumb mixture into a springform pan. I used a pan with a bottom that lifts out because I couldn’t find my springform pan and I just wanted to eat the cheesecake already. It worked fine too.
Once you’ve mixed the filling, pour it into the pan and bake for 60-70 minutes at 350.
It will turn golden on top. My cheesecakes always crack, and it really doesn’t bother me because I just cover them with a topping. If you are super fussed about your cheesecake cracking, rumor has it you could try starting with room temperature cream cheese and bake it in a water bath. Sounds like a lot of effort to me for a cheesecake that will taste the same. I say just cover the top with whipped cream and no one will ever know. 😉
Pumpkin Cheesecake
Ingredients
1 1/2 cups graham cracker crumbs
5 Tbsp butter, melted
1 cup plus 1 Tbsp granulated sugar
3 8-oz packages cream cheese, softened
1 tsp vanilla extract
1 cup canned pumpkin
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
Whipped Cream, for serving
Chopped Pecans, for serving
Instructions
Preheat the oven to 350 degrees. Combine graham cracker crumbs, melted butter, and 1 Tbsp sugar. Stir with a fork until the mixture is combined well with the butter. It should be crumbly. Pour the crust mixture into an 8 inch springform pan. Press the crumb mixture into the bottom and about 2/3 of the way up the sides of the pan. Bake the crust for 5 minutes, then set aside.
In a mixing bowl, add the cream cheese, 1 cup of sugar, and vanilla. Beat until smooth. Add the eggs, pumpkin, and spices and beat until well combined. Pour the filling into the crust. Bake for 60-70 minutes. Allow the cheesecake to cool completely before refrigerating.
When ready to serve, top the cheesecake with whipped cream and chopped pecans.