Ultimate Thanksgiving Dessert Guide: Baking Tips, Recipes, and More! -

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Recipe Rating: ★★★★☆ (4.5/5 from 120 reviews)
Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 1 hour 25 minutes
Servings: Serves 10
Calories: Approximately 320 per slice

Introduction:

Thanksgiving is all about sharing warmth and joy with loved ones, and what better way to celebrate than with a luscious Pumpkin Spice Cheesecake? This recipe holds a special place in my heart because it exemplifies the essence of fall, with its rich spices and creamy texture that’s just perfect for family gatherings. The delightful combination of Pumpkin and cheesecake not only pleases the palate but also brings nostalgia for those cozy autumn days. This recipe is gluten-free and can easily be adapted for a vegan option by using plant-based cream cheese!

Ingredients List:

Crust:
- 1 ½ cups gluten-free graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons brown sugar
Filling:
- 16 oz cream cheese, softened
- 1 cup Pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
- ¼ teaspoon salt

Step-by-Step Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C).
Prepare the Crust: In a medium bowl, combine gluten-free graham cracker crumbs, melted butter, and brown sugar. Mix until well combined. Press the mixture firmly into the bottom of a greased 9-inch springform pan.
Bake the Crust: Bake the crust for 10 minutes, then remove from oven and let it cool.
Make the Filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add Pumpkin puree, sugar, and mix until combined.
Add Eggs and Spices: Add eggs one at a time, mixing well after each addition. Stir in vanilla, cinnamon, nutmeg, ginger, cloves, and salt until smooth.
Pour Filling: Pour the Pumpkin filling into the cooled crust, spreading evenly.
Bake the Cheesecake: Bake for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
Chill: Remove from oven and refrigerate for at least 4 hours or overnight for best results before serving.

Tips and Tricks Section:

Substitutions: For a dairy-free option, replace cream cheese with a vegan cream cheese alternative, and use coconut oil instead of butter.
Enhancing Flavor: Add a tablespoon of maple syrup for an extra layer of sweetness.
Serving Suggestion: Top with whipped cream and a sprinkle of cinnamon for garnish.

Nutritional Information (per serving):

Calories: 320 kcal
Macronutrients:
- Protein: 5 g
- Fat: 22 g
- Carbohydrates: 26 g
Micronutrients:
- Fiber: 1 g
- Sugar: 15 g
- Sodium: 230 mg

Recipe Notes:

Best Served Cold: This cheesecake is best served chilled, with flavors setting overnight for maximum yumminess.

FAQs:

How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Can I freeze this cheesecake? Yes! Wrap slices tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months.
How can I make this vegan? Substitute cream cheese with a plant-based alternative and use flax eggs.
What can I use if I don’t have graham cracker crumbs? You can use crushed nuts and dates for a different crust option.
Can I make this ahead of time? Yes! This cheesecake keeps well and often tastes better after chilling.

Please give us your feedback.

We’d love to hear from you! Leave a comment below, rate the recipe, or share your delicious Pumpkin Spice Cheesecake on social media!

Recipe Card: Pumpkin Spice Cheesecake

Servings: 10
Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 1 hour 25 minutes

Ingredients:

Gluten-free graham cracker crumbs: 1 ½ cups
Unsalted butter: ½ cup, melted
Brown sugar: 2 tablespoons
Cream cheese: 16 oz, softened
Pumpkin puree: 1 cup
Granulated sugar: 1 cup
Eggs: 3 large
Vanilla extract: 1 teaspoon
Ground cinnamon: 1 teaspoon
Nutmeg: ½ teaspoon
Ginger: ½ teaspoon
Cloves: ¼ teaspoon
Salt: ¼ teaspoon

Instructions:

Preheat your oven to 350°F (175°C).
In a medium bowl, mix crumbs, melted butter, and sugar, then press into a 9-inch springform pan.
Bake the crust for 10 minutes; cool.
Beat cream cheese in a bowl, add Pumpkin and sugar, mix well.
Add eggs one at a time, then stir in the spices and vanilla.
Pour filling into the crust.
Bake for 50-60 minutes, allow to cool in the oven.
Chill in the fridge for at least 4 hours before serving.

Nutritional Information (per serving):
Calories: 320 kcal
Protein: 5 g
Fat: 22 g
Carbohydrates: 26 g
Fiber: 1 g
Sugar: 15 g
Sodium: 230 mg

Tips and Variations:

For a festive twist, top with cranberry sauce or pecans.

Storage: Store in an airtight container at room temperature for up to 3 days.

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