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    Home » Recipes » Cheesecakes

    "The Great Pumpkin" Cheesecake

    Published: Oct 14, 2015 · by Kim Lange · This post may contain affiliate links ·

    27.0K shares
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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 the rich, velvety pumpkin cheesecake is amazing!!!  This is an easy cheesecake recipe that you will love!!

    And don't forget that buttery graham cracker crust. *major drools*  That vibrant orange pumpkin color is so stunning!

    Pumpkin Cream Cheese Cheesecake slice

    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.

    Cheesecake with pumpkin

    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 

    easy pumpkin cheesecake with whipped cream

    "The Great Pumpkin" Cheesecake

    How to Make Thanksgiving Cheesecake with Pumpkin Recipe

    1. Heat oven to 300°F.

    Graham Cracker Crust

    1. Combine graham cracker crumbs and butter and press firmly into bottom and halfway up sides of ungreased 9-inch springform pan.

    Cheesecake with Pumpkin  

    1. Using a mixer, beat cream cheese until light and fluffy in large bowl.
    2. Gradually beat in sweetened condensed milk until smooth.
    3. Add pumpkin, eggs, vanilla and pumpkin pie spice and mix well. Pour into prepared graham crust.
    4. Bake 1 hour and 15 minutes or until edge springs back when lightly touched.
    5. Cool.
    6. Put dessert in fridge until ready to serve.
    7. 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.

    cheesecake with pumpkin

    Calling all Cheesecake Lovers!  You Might Love These!

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    “The Great Pumpkin” Cheesecake

    "The Great Pumpkin" Cheesecake

    Kim Lange
    "The Great Pumpkin" Cheesecake is filled with lovely aromatic pumpkin pie spices and the rich, velvety cheesecake is to die for!!! And don't forget that buttery graham cracker crust. *major drools* That vibrant pumpkin color is stunning!
    4.05 from 43 votes
    Print Recipe Pin Recipe
    Course Dessert
    Servings 12 Servings
    Calories

    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 & ½ 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.
    Keyword cheesecake, christmas, fall baking, fall desserts, graham crackers, holiday dessert, pumpkin, thanksgiving
    Tried this recipe?Let us know how it was!

    Mini Pumpkin Pies are always a hit too!

     

    "The Great Pumpkin" Cheesecake
    "The Great Pumpkin" Cheesecake
    « Caramel Apple Monkey Bread
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    27.0K shares
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    About Kim Lange

    Hi! I'm Kim! As you may know, I'm cookie, brownie and chocolate obsessed! You'll find hundreds of decadent and healthy dessert recipes to choose from here! So, let's bake something easy and never forget the chocolate!

    Reader Interactions

    Comments

    1. Jan says

      November 23, 2021 at 7:15 pm

      Love this recipe, I used chocolate cookies to make the crust. It was a big hit. Everyone asks me to make it for every gathering. Thank yo

      • Kim Lange says

        November 24, 2021 at 8:33 am

        You are very welcome! I'm so happy to hear it was a big hit and I love chocolate and pumpkin together, so that had to be good! Happy Thanksgiving Jan!

    2. Deborah Zelinsky says

      September 10, 2020 at 9:46 pm

      Can you freeze this?

      • Kim Lange says

        September 10, 2020 at 10:40 pm

        Yes, it can be frozen for up to 2 months in the freezer. 🙂

    3. Anonymous says

      November 24, 2018 at 2:37 pm

      Should probs specify if it’s pumpkin purée or pure pumpkin ?

      • Kim Lange says

        November 24, 2018 at 5:56 pm

        Pumpkin puree - updated and thank you. 🙂

    4. Stacy says

      November 21, 2017 at 8:17 am

      Can u use a premade graham cracker crust

      • ChocolaTess says

        November 21, 2017 at 12:04 pm

        Hi Stacy, I've never tried it, but as long as it is the right size that the recipe calls for go ahead!

    5. Kayla says

      November 20, 2017 at 5:11 pm

      Do you have an alternative to a springform pan?

      • ChocolaTess says

        November 20, 2017 at 6:49 pm

        Hi Kayla, the only thing I can think of is line a baking pan with heavy duty foil and make sure the foil hangs over the pan, so you can lift the cheesecake out of the pan. Or you could just leave it in your baking pan, but your pan needs to have higher sides than a normal round baking pan or make use a larger pan for a shallower cheesecake. Or you could try the internet and see if there is another alternate solution. Hope that helps you out some and good luck!

        Amazon has them and lots of times you can receive them in 2 days. Walmart and Target have them too.

    6. Anonymous says

      November 17, 2017 at 1:35 pm

      hi. do u have to put pan in a water bath?

      • ChocolaTess says

        November 17, 2017 at 1:54 pm

        I didn't, but you could if you wanted to.
        thanks!
        Kim

    7. Kelly @ Kelly Lynns Sweets and Treats says

      November 08, 2017 at 10:45 pm

      Now this is a pumpkin pie I know even I would LOVE!!! Can I come over for Thanksgiving?!! 😉

      • ChocolaTess says

        November 09, 2017 at 11:49 am

        You're invited Kelly! 😀

    8. Rosie says

      November 23, 2016 at 11:59 pm

      Can you use frozen or dry pie crust ?

      • ChocolaTess says

        November 24, 2016 at 5:31 pm

        Hi Rosie. I think you could use a pie crust, thawed out, but I haven't tried it with this recipe, so if it works out, let us know! Happy Thanksgiving!

    9. Vickie @Vickie's Kitchen and Garden says

      October 24, 2015 at 6:24 am

      Wonderful recipe! I love Fall just for wonderful flavors like this! Thanks for sharing at the #HomeMattersParty

      • ChocolaTess says

        October 25, 2015 at 9:36 pm

        Thank you Vickie!

    10. Stephanie says

      October 23, 2015 at 10:44 am

      I love anything pumpkin so this looks so amazing. It looks picture perfect. Love the Peanuts themed title.

      • ChocolaTess says

        October 25, 2015 at 9:38 pm

        Thanks Stephanie! 😉

    11. Hadia says

      October 14, 2015 at 6:34 pm

      Looks so good! I wish I could grab a piece of this decadent pumpkin cheesecake! Delicious!

      • ChocolaTess says

        October 16, 2015 at 8:57 am

        Thank you Hadia!! It is very delicious! 🙂

    12. ChocolaTess says

      April 24, 2018 at 11:12 am

      This is made in a 9" pie pan, so I'm not sure what your trying to do and what size your pans are you would be using?

    Trackbacks

    1. Pumpkin Butter Pecan Poke Cake! It's Insane! | The Baking ChocolaTess says:
      April 11, 2021 at 12:20 am

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    2. 20 Charlie Brown Recipes | Clementine County says:
      November 30, 2019 at 12:27 am

      […] ”Great Pumpkin” Cheesecake by the Baking Chocolates […]

    3. Help on Pumpkin Cheesecake please - Sweet As! - Delicious & Easy Recipes says:
      May 4, 2018 at 4:45 pm

      […] have already tested out this recipe and it turned out pretty good. It was a little less wow factor than I imagined it though. […]

    4. How should I adjust this cheesecake recipe if I split it into two pie tins? - Sweet As! - Delicious & Easy Recipes says:
      April 24, 2018 at 9:52 am

      […] http://www.thebakingchocolatess.com/the-great-pumpkin-cheesecake/ […]

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