Thanksgiving Cheesecake: The New Star of Your Holiday Dessert Table?

Quick Overview Section:

• Recipe Rating: ★★★★★ (from our readers)
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: Serves 8
• Calories: 350 kcal (per slice)

Introduction:

Thanksgiving is synonymous with family gatherings, warmth, and, of course, incredible food. While the turkey and stuffing traditionally steal the spotlight, this Thanksgiving Cheesecake emerges as the new star on your holiday dessert table! This recipe combines all the flavors we love this season—creamy Pumpkin, warm spices, and a hint of vanilla. I fell in love with this cheesecake during a family get-together, where it quickly became the star dessert, leaving everyone asking for seconds. Whether you’re looking for something healthy, gluten-free, or just downright delicious, this cheesecake checks all the boxes!

Ingredients List:

• For the crust:

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 tablespoons sugar

• For the filling:

  • 2 (8 oz) packages cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • ½ cup Pumpkin puree
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon allspice

Optional Substitutions:

• For a gluten-free crust: Use gluten-free graham crackers or almond Flour.
• For a lighter version: Substitute reduced-fat cream cheese and yogurt for half of the cream cheese.

Step-by-Step Instructions:

1. Preheat Oven: Preheat your oven to 325°F (163°C).
2. Prepare Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press this mixture into the bottom of a 9-inch springform pan to form an even layer.
3. Make Filling: In another large bowl, beat the softened cream cheese using a hand mixer until smooth. Gradually add in sugar and vanilla until well blended.
4. Add Pumpkin and Spices: Mix in Pumpkin puree, eggs, cinnamon, nutmeg, and allspice. Beat until just combined and smooth. Avoid overmixing.
5. Pour Filling: Pour the cheesecake filling over the prepared crust in the springform pan.
6. Bake: Bake for 30-35 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour to avoid cracking.
7. Chill: Refrigerate for at least 4 hours, preferably overnight.
8. Serve: Remove from the springform pan and garnish with whipped cream, cinnamon, or caramel sauce if desired. Slice and enjoy!

Tips and Tricks Section:

• Prevent Cracks: Cooling the cheesecake gradually in the oven helps prevent cracks on the surface.
• Flavor Enhancements: A splash of maple syrup can enhance the fall flavors.
• Storage Tips: Store in an airtight container in the fridge for up to one week or freeze for up to three months.

Nutritional Information (per serving):

• Calories: 350 kcal
• Macronutrients:
  • Protein: 6 g
  • Fat: 23 g
  • Carbohydrates: 30 g
• Micronutrients:
  • Fiber: 1 g
  • Sugar: 18 g
  • Sodium: 300 mg

Recipe Notes:

• Adjust spices according to your taste preference.
• If using fresh Pumpkin, ensure it’s thoroughly cooked and blended for a smooth consistency.

Frequently Asked Questions:

1. How do I store leftovers?

   • Keep leftovers in an airtight container in the refrigerator for up to one week.

2. Can I freeze cheesecake?

   • Yes, wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.

3. What can I use instead of cream cheese?

   • Neufchâtel cheese or Greek yogurt can be used for a lighter option.

4. How do I reheat cheesecake?

   • It’s best served cold, but if you prefer it warm, slice a piece and microwave it for about 10-15 seconds.

5. Can I add toppings?

   • Yes! Whipped cream, caramel sauce, or pecans make excellent toppings.

Please give us your feedback!
We’d love to hear about your Thanksgiving Cheesecake experiences! Leave a comment below, rate the recipe, or share it on social media to show off your stunning dessert!

Recipe Card: Thankgiving Cheesecake

Servings: 8

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

• For the crust:
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 tablespoons sugar
• For the filling:
  • 2 (8 oz) packages cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • ½ cup Pumpkin puree
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon allspice

Instructions:

1. Preheat oven to 325°F (163°C).
2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar.
3. Press the mixture into a 9-inch springform pan.
4. Beat the cream cheese until smooth; add sugar and vanilla.
5. Mix in Pumpkin, eggs, and spices.
6. Pour filling over the crust and bake for 30-35 min.
7. Let cool in the oven for 1 hour; then refrigerate for 4 hours.
8. Serve after removing from the pan.

Nutritional Information (per serving):

• Calories: 350 kcal
• Protein: 6 g
• Fat: 23 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Sugar: 18 g
• Sodium: 300 mg

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