“The Great Pumpkin” Cheesecake
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Who doesn’t love the arousing combination of pumpkin pie and cheesecake? HellooOO000? “The Great Pumpkin” Cheesecake is filled with lovely aromatic pumpkin pie spices
And don’t forget that buttery graham cracker
The inspiration for this Thanksgiving cheesecake! The Peanuts gang! They celebrate Halloween with Linus hoping that he will finally be visited by The Great Pumpkin while Charlie Brown gets invited to a Halloween party, receiving rocks instead of treats for his ‘trick or treating’.
But, I think Linus might even give up waiting up for The Great Pumpkin after a taste of this cheesecake full of pumpkin flavor! It tastes BETTER then words can describe and it’s just right for autumn entertaining.
Ingredients You Need
Graham Cracker Crust
- graham cracker crumbs
- butter
Cheesecake with Pumpkin Recipe
- cream cheese
- sweetened condensed milk
- pumpkin puree
- eggs
- pumpkin pie spice
- vanilla extract
- Whipped Cream for garnish
How to Make Thanksgiving Cheesecake with Pumpkin Recipe
- Heat oven to 300°F.
Graham Cracker Crust
- Combine graham cracker crumbs and butter and press firmly into bottom and halfway up sides of ungreased 9-inch springform pan.
Cheesecake with Pumpkin
- Using a mixer, beat cream cheese until light and fluffy in large bowl.
- Gradually beat in sweetened condensed milk until smooth.
- Add pumpkin, eggs, vanilla and pumpkin pie spice and mix well. Pour into prepared graham crust.
- Bake 1 hour and 15 minutes or until edge springs back when lightly touched.
- Cool.
- Put dessert in fridge until ready to serve.
- Garnish with whipped cream and indulge!
How to store Pumpkin Cheesecake
All the prep and baking ahead of time, and store it for quite a while in the fridge or freezer to pull out when you need it!
Refrigerator
- Once baked, you can keep this cheesecake stored in the refrigerator for 6-7 days. Cover tightly or place in an air tight container.
Freezer – Cheesecake freezes perfectly!
- You can wrap it tightly in the original pan and freeze, or remove from the pan and place in an air tight container. Alternately, you can slice and wrap individual slices so they are easy to pull out one at a time.
- Cheesecake can be frozen up to 3 months for best results. To serve, let thaw in the refrigerator overnight.
Calling all Cheesecake Lovers! You Might Love These!
- Milky Way Caramel Apple Cheesecake
- Frozen Strawberry Cheesecake
- Cheesecake Factory Carrot Cake Cheesecake
- Pumpkin Cheesecake Bars
- Pumpkin & Chocolate Swirl Cheesecake + Chocolate Chip Cookie Crust
- Mini Cheesecakes for Any Occasion!
- No Bake Mini Triple Chocolate Cheesecakes
- White Chocolate Cherry Vanilla Cheesecake {No Bake}
- Keto Cheesecake
- Pumpkin Cheesecake Pie
"The Great Pumpkin" Cheesecake
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- ½ cup butter melted
Pumpkin Cheesecake
- 3 packages cream cheese 8 oz., softened
- 1 can sweetened condensed milk 14 oz.
- 1 can pumpkin puree 15 oz.
- 3 large eggs
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 - 3 cups Whipped Cream for garnish I prefer whipping 1 & 1/2 cups of heavy whipped cream until medium to stiff peaks are reached and add 3 tablespoons of powdered sugar
Instructions
- Heat oven to 300°F.
Graham Cracker Crust
- Combine graham cracker crumbs and butter and press firmly into bottom and halfway up sides of ungreased 9-inch springform pan.
Pumpkin Cheesecake
- Using a mixer, beat cream cheese until light and fluffy in large bowl.
- Gradually beat in sweetened condensed milk until smooth.
- Add pumpkin, eggs, vanilla and pumpkin pie spice and mix well. Pour into prepared graham crust.
- Bake 1 hour and 15 minutes or until edge springs back when lightly touched.
- Cool.
- Put dessert in fridge until ready to serve.
- Garnish with whipped cream.
Mini Pumpkin Pies are always a hit too!
