THE most amazing Pumpkin Cheesecake

slice of pumpkin cheesecake on a white plate with a fork beside and sitting on a cutting board and a dollop of whipped cream on top

This is a staple at my Thanksgiving table, so I wanted to share THE most amazing pumpkin cheesecake recipe with you.

Many years ago I was at my favorite tea room in South Texas, the Peachtree in Fredricksburg, Texas (which is unfortunately no longer in business).

The waitress asked if I wanted dessert, to which I replied “no”. She asked if I had tried their pumpkin cheesecake and insisted it was so good, she wanted me to try it. She said if I didn’t love it, she wouldn’t charge me.

Honestly, it didn’t sound that great to me, but what did I have to lose?

Ya’ll she brought that cheesecake, and it was life changing! Seriously!!!

The tearoom had a cookbook and the recipe was in it, so I bought the cookbook and I’ve been making this cheesecake ever since.

It is a family favorite and requested every Thanksgiving.

It has quite a few ingredients, but it’s fairly easy to make, and well worth the time.

pumpkin cheesecake

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ingredients

Crust:

1 1/4 cups graham cracker crumbs
1/2 cup finely chopped pecans (optional)
1/4 cup brown sugar
1/4 cup granulated sugar
4 tablespoons (1/4 cup) butter, melted

Combine all ingredients and mix well. Pat mixture firmly into the bottom of a buttered 9″-10″ springform pan. Bake 15 minutes in a pre-heated 325 degree oven. Remove from oven and set aside. Reduce oven to 300 degrees.

Filling:

3/4 granulated sugar
1 cup canned pumpkin
3 eggs
1/2 teaspoon nutmeg
1 1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
24 oz. cream cheese, softened
6 tablespoons granulated sugar
1 tablespoon cornstarch
2 tablespoons evaporated milk or whipping cream
1/2 teaspoon vanilla

directions

1 Mix 3/4 cup sugar, pumpkin, eggs, nutmeg ,cinnamon, ginger and salt in a bowl. Set aside.
2 Using an electric mixer, beat the cream cheese and 6 tablespoons sugar until smooth.
3 Add cornstarch, evaporated milk or cream, and vanilla, beating well after each addition.
4 Add pumpkin mixture to cream cheese mixture. Mix until no traces of white remain.
5 Pour filling mixture into prepared springform pan, and bake 1 hour at 300 degrees until sides have risen. The center will be soft.
6 Turn off the oven and let cake cool with door closed for several hours or overnight. Refrigerate cheesecake. May be served with whipped cream, a dusting of powdered sugar, cinnamon, or small pieces of toffee, if desired.

pumpkin cheesecake

This amazing cheesecake is great for any fall gathering and especially for your Thanksgiving dinner.

I hope you enjoy trying your own “THE best pumpkin cheesecake”!!

blessings and Happy Fall,
michele

slice of pumpkin cheesecake on a white plate with a fork beside and sitting on a cutting board and a dollop of whipped cream on top

The Best Pumpkin Cheesecake

This recipe is simply delicious! It has quite a few ingredients, but easy to make and well worth the time! It is a family favorite and requested every Thanksgiving.
Prep Time 20 mins
Cook Time 1 hr
Course Dessert
Servings 10

Ingredients
  

  • 1 1/4 cup graham cracker crumbs
  • 1/2 cup finely chopped pecans
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup butter, melted
  • 3/4 cup granulated sugar
  • 1 cup canned pumpkin
  • 3 eggs
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 24 ounces cream cheese, softened
  • 6 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons evaporated milk, or whipping cream
  • 1/2 teaspoon vanilla

Instructions
 

crust

  • 1. Combine all ingredients and mix well. Pat mixture firmly into bottom only of a buttered 9" to 10" springform pan. Bake 15 minutes in a pre-heated 325 degree oven. Remove from oven and set aside. Reduce oven to 300 degrees.

filling

  • 1. Mix 3/4 cup sugar, pumpkin, eggs, cinnamon, nutmeg, ginger, and salt in a bowl. Set aside.
    2. Using an electric mixer, beat the cream cheese and 6 tablespoons sugar until smooth.
    3. Add ocrnstarch, evaporated milk (or whipping cream), and vanilla, beating well after each addition.
    4. Add pumpkin mixture to cream cheese mixture. Mix until no traces of white remain.
    5. Pour filling mixture into prepared springform pan, and bake 1 hour at 300 degrees until sides have risen. The center will be soft.
    6. Turn off oven and let cake cool with door closed for several hours or overnight. Refrigerate cheesecake. May be served with whipped cream, or a dusting of powdered sugar.

Notes

Since I typically garnish mine with whipped cream, I used the whipping cream in the cheesecake recipe instead of evaporated milk.  It only calls for 2 tablespoons, so I avoid buying an entire can of evaporated milk.  
Keyword cheesecake,, dessert, fall, pumpkin

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THE best pumpkin cheesecake



If you enjoyed this fall/holiday recipe, you might like this three ingredient homemade cranberry sauce

white bowl with lemons cutting board with sliced lemons white bowl with cranberries dish towel beside bowls

or you might like this fall candy snack mix…..

how to make a fall candy snack mix











5 thoughts on “THE most amazing Pumpkin Cheesecake

  1. Yum! This sounds delicious. Perfect for fall. Hugs to you.

    1. Thank you Renae! It is so yummy, and perfect for Thanksgiving dinner. Happy Tuesday!

  2. THIS LOOKS AND SOUNDS AMAZING! It might just have to make an appearance on our turkey table this year.

    1. It is SO good Diane! Let me know if you try it!

    2. It is SO amazing Diane! Let me know if you try it!

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