Rating: 3.5 stars
638 Ratings
  • 1 star values: 44
  • 2 star values: 127
  • 3 star values: 118
  • 4 star values: 86
  • 5 star values: 263

Think of this dessert as the best of both worlds. It's a delicious rendition of a Thanksgiving must: sweet, spiced pumpkin served up in cheesecake form, complete with a crunchy, buttery graham cracker crust. Serve it once and it's sure to become a holiday mainstay for years to come. Heads up that you'll need to remember to plan ahead, as the recipe requires at least two hours of chilling time. In a pinch, feel free to prep this creamy cake up to two days in advance (something we like to refer to as make-ahead magic).

Sara Quessenberry

Gallery

Credit: John Kernick

Recipe Summary

hands-on:
25 mins
total:
2 hrs 25 mins
Yield:
Serves 8
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Ingredients

Crust
Filling

Directions

Instructions Checklist
  • Make the crust: Heat oven to 400° F. In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Transfer to a 9-inch springform pan. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of the pan. Bake until set, 8 to 10 minutes. Let cool.

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  • Make the filling: Sprinkle the gelatin over 1/4 cup boiling water. Let stand, stirring occasionally, until dissolved, about 5 minutes.

  • Using an electric mixer, beat the cream cheese until smooth. Mix in the pumpkin, sour cream, sugar, pumpkin pie spice, and vanilla. Mix in the gelatin mixture until incorporated.

  • Chill: Pour the mixture into the crust and refrigerate, covered, until firm, at least 2 hours and up to 2 days.

Nutrition Facts

458 calories; fat 29g; cholesterol 80mg; carbohydrates 44g; calories from fat 56%; sodium 233mg; protein 6g; fiber 3g; sugars 32g.
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