Name: Thanksgiving Cheesecake Recipe: Creamy and Spiced
Prep time: 30 min
Cook time: 70 min
Total time: 580 min
Ingredients: 2 cups gingersnap crumbs; 6 tbsp butter; 24 oz cream cheese; 1¼ cups sugar; 1 can of pumpkin; 4 eggs; ⅓ cup cream; 2 tsp cinnamon; Whipped cream; Optional: Caramel; Suggested Pairings: Coffee (wine)

Introduction

Table of Contents

Thanksgiving Cheesecake is a creamy, spiced dessert, perfect for holiday dinners, potlucks, or elegant endings. This velvety pumpkin cheesecake with gingersnap crust delivers rich autumn flavors with a silky texture. Presented on a white ceramic stand, optionally garnished with whipped cream rosettes and cinnamon, this Thanksgiving Cheesecake offers a refined, appetizing aesthetic that elevates any table. This recipe provides a simple water-bath method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to showstopper that brings festive, crowd-pleasing charm to any occasion.

Ingredients

For the Gingersnap Crust:

2 cups gingersnap cookie crumbs (about 40 cookies)
¼ cup granulated sugar
6 tbsp unsalted butter, melted

For the Pumpkin Cheesecake Filling:

24 oz (3 pkgs) cream cheese, softened
1 cup granulated sugar
¼ cup brown sugar, packed
1 (15 oz) can pumpkin puree
4 large eggs, room temperature
⅓ cup heavy cream
2 tsp vanilla extract
1 tbsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp kosher salt
2 tbsp all-purpose flour

Serving:

Optional: Whipped cream, caramel sauce, cinnamon
Suggested Accompaniments: Coffee, dessert wine
Suggested Pairings: Spiced tea, milk
Suggested Aesthetic: Serve on a white ceramic stand
Suggested Equipment: 9-inch springform pan, roasting pan

Step-by-Step Process

Preheat Oven and Prep Pan: Preheat oven to 350°F (175°C). Wrap a 9-inch springform pan tightly with 2–3 layers of foil—this prevents water leaks during the bath. Grease sides lightly.
Make Crust: In a bowl, combine gingersnap crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press firmly into the bottom and 1 inch up the sides of the pan using a flat-bottomed cup. This creates a sturdy, spiced base.
Bake Crust: Bake crust 8–10 minutes until set and fragrant. Cool on the rack while preparing the filling. Pre-baking prevents sogginess.
Lower Oven and Prep Bath: Reduce oven to 325°F (165°C). Boil a kettle of water for the bath—this gentle heat ensures a creamy, crack-free texture.
Beat Cream Cheese: In a large bowl with an electric mixer, beat softened cream cheese on medium 2–3 minutes until smooth and lump-free. Scrape bowl often. Room-temperature cheese prevents cracks.
Add Sugars and Pumpkin: Gradually add granulated and brown sugars; beat until fluffy. Add pumpkin puree; mix until fully incorporated. The pumpkin adds moisture and fall flavor.
Add Eggs One at a Time: Beat in eggs one at a time on low speed, just until combined after each—overbeating incorporates air, causing cracks. Scrape bowl between additions.
Mix in Remaining Ingredients: Add heavy cream, vanilla, cinnamon, ginger, nutmeg, cloves, salt, and flour. Mix on low until smooth. Flour stabilizes the custard for clean slices.
Pour and Bath: Pour filling into the cooled crust. Tap the pan gently on the counter to release air bubbles. Place the springform in a large roasting pan. Pour hot water into the roasting pan to 1 inch up the sides of the springform. This steams the cheesecake for a silky texture.
Bake to Set: Bake 60–70 minutes. The center should jiggle slightly (like gelatin) while the edges are set. Turn off oven; crack door and cool cheesecake in oven 1 hour—this prevents sudden temperature drop and cracking.
Chill Overnight: Remove from bath. Run a thin knife around the edges. Cool to room temp 2 hours, then refrigerate uncovered 6+ hours or overnight. The long chill firms the custard.
Serve: Unmold from the springform. Slide onto a white ceramic stand. Pipe whipped cream rosettes; dust with cinnamon.

Tips for Better Thanksgiving Cheesecake

Wrap the pan tightly—water ruins the crust
Use room-temperature ingredients
Mix on low after eggs—no air bubbles
Bake in a water bath for creaminess
Presented on a white ceramic stand to showcase the smooth top
Make 1–2 days ahead—flavor improves
Freeze slices up to 2 months
Enhance aesthetic: drizzle caramel in a web pattern

Variations and Customization

Pecan Praline Topping: Add praline sauce post-bake.
Maple Cheesecake: Replace pumpkin with maple syrup.
Spiced Apple Swirl: Marble in apple butter.
Gluten-Free: Use GF gingersnaps.
Vegan: Use cashew cream, vegan cookies.
Mini Cheesecakes: Bake in muffin tin 25–30 min.
Chocolate Pumpkin: Swirl in melted chocolate.
No-Bake Version: Use gelatin; chill 4 hours.

Storage and Serving Tips

Store covered in the fridge up to 5 days.
Freeze whole or slices up to 2 months; thaw overnight in fridge.
Serve chilled for firm slices; room temp for creamier texture.
Pair with coffee or dessert wine to complement the spice.
Presented on a white ceramic stand with garnishes for an elegant, festive charm.

Nutritional Information

Based on 12 servings:

Calories: 480 kcal
Total Fat: 34g
Saturated Fat: 19g
Trans Fat: 0g
Cholesterol: 165mg
Sodium: 360mg
Total Carbohydrates: 38g
Dietary Fiber: 1g
Sugars: 28g
Protein: 7g
Vitamin A: 100% Daily Value
Vitamin C: 2% Daily Value
Calcium: 10% Daily Value
Iron: 8% Daily Value

Note: Values without toppings (praline or mini versions vary). High in elegance.

Conclusion

This Thanksgiving Cheesecake recipe delivers creamy, spiced luxury with a crisp gingersnap crust in every slice. It transforms pumpkin into a holiday masterpiece. Its water-bath method and refined presentation make it a go-to. The silky filling and warm spices delight every forkful. It’s sure to be a cherished recipe, loved for its festive, crowd-pleasing charm.