“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 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’.

ButI 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

Cheesecake with Pumpkin Recipe

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!

“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!
4.09 from 46 votes
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 & 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.
Keyword cheesecake, christmas, fall baking, fall desserts, graham crackers, holiday dessert, pumpkin, thanksgiving
Tried This Recipe?Let us know how it was by commenting below!

Mini Pumpkin Pies are always a hit too!

 

27 Comments

  1. 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. 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

  3. 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.

  4. 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!

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

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