We have been sharing so many incredibly yummy, tasty, easy, frugal, fast, festive Thanksgiving recipes with you this week that honestly we can’t decide which ones are actually going to grace our Thanksgiving table this year! But these are all so yummy, that they don’t have to be limited to Thanksgiving, they are great the whole autumn season, even all year. Cheesecake is especially one of those “all year” kinds of recipes.
But we are sharing it just a few weeks away from Thanksgiving in case you decide to use it this year for Thanksgiving, or Christmas (because we still eat many pumpkin recipes during the Christmas season too!)
We are going to share the full recipe from scratch, but to save yourself time, you can also use a store bought graham cracker crust and store bought whipped topping for the final topping. But I will tell you, it tastes so much better with homemade whipped cream. 
Here’s how to make Pumpkin Cheesecake w/ Graham Cracker Crust and homemade whipped cream
Crust Ingredients:
2 C graham cracker crumbs
2 TBSP sugar
5 TBSP salted butter, melted
Spring form pan
Cheesecake Layer Ingredients:
8 oz package cream cheese, room temp
1/4 C sugar
1/4 tsp vanilla
1 egg, room temp
Pumpkin Layer Ingredients:
8 ounce package cream cheese, room temp
1/4 C sugar
1/2 tsp vanilla
1 egg, room temp
1/2 C pumpkin puree
1 1/2 tsp cinnamon
2 tsp pumpkin pie spice
Crust Directions:
-Preheat oven to 350 degrees. Grease a 9 in spring form pan.
-Combine the graham cracker crumbs and sugar, add in the butter, stirring as you pour it into the small bowl.
-Take the crust “batter” from the bowl and with your hands press it into the prepared pan.
-Set the crust aside.
Cheesecake Layer Directions:
-Beat on medium speed to combine the cream cheese, sugar, and vanilla until smooth.
-Fold the egg into cream cheese mixture.
-Pour this into the prepared spring form pan.
Pumpkin Layer Directions:
-Beat on medium speed to combine the cream cheese, sugar, and vanilla until smooth.
-Fold the egg into cream cheese mixture.
-Add the spices to the pumpkin puree then fold this into the cream cheese mixture.
-Pour this pumpkin mixture on top of the first layer.
-Sprinkle cinnamon on top of this layer.
Bringing it all together to bake:
-Bake on 350 degrees for 40-45 minutes or until the center of the cheese cake is firm,
-Remove from oven and allow to sit out to completely cool.
-Put in refrigerator over night.
And if you want to make your own whipped topping for the top, here’s the basics on how to make your own whipped cream – DELISH!
Topping Ingredients:
1 cup heavy cream
3 tablespoons powdered sugar
2 Tbsp sugar
1/2 teaspoon vanilla
1 tsp cinnamon
Topping Directions:
-Place mixing bowl and beater in the freezer to chill.
-Add all the ingredients into the chilled bowl.
-Beat the ingredients on medium speed until the whipped cream holds soft peaks.
-Scoop whipping cream into a pastry bag with a large star tip.
-Twist the open end of the pastry bag to push the whipping cream to the tip.
-Holding the filled pastry bag with tip straight downward and squeeze out the stars on the edge of the cheese cake.
Serve it up and enjoy!
Here’s a printable recipe for you. Just click on the “print” button below.
Pumpkin Cheese Cake Recipe
Print
Recipe type: American
Cuisine: Dessert
Author: Cassie from The Thrifty Couple
Prep time:
20 mins
Cook time:
45 mins
Total time:
1 hour 5 mins
Serves: 8
Enjoy the classic flavors of pumpkin and cheesecake together in one delicious and stunning recipe!
Ingredients
Crust Ingredients:
2 C graham cracker crumbs
2 TBSP sugar
5 TBSP salted butter, melted
Spring form pan
Cheesecake Layer Ingredients:
8 oz package cream cheese, room temp
¼ C sugar
¼ tsp vanilla
1 egg, room temp
Pumpkin Layer Ingredients:
8 ounce package cream cheese, room temp
¼ C sugar
½ tsp vanilla
1 egg, room temp
½ C pumpkin puree
1½ tsp cinnamon
2 tsp pumpkin pie spice
Whipped Topping Ingredients:
1 cup heavy cream
3 tablespoons powdered sugar
2 Tbsp sugar
½ teaspoon vanilla
1 tsp cinnamon
Instructions
Crust Directions:
-Preheat oven to 350 degrees. Grease a 9 in spring form pan.
-Combine the graham cracker crumbs and sugar, add in the butter, stirring as you pour it into the small bowl.
-Take the crust "batter" from the bowl and with your hands press it into the prepared pan.
-Set the crust aside.
Cheesecake Layer Directions:
-Beat on medium speed to combine the cream cheese, sugar, and vanilla until smooth.
-Fold the egg into cream cheese mixture.
-Pour this into the prepared spring form pan.
Pumpkin Layer Directions:
-Beat on medium speed to combine the cream cheese, sugar, and vanilla until smooth.
-Fold the egg into cream cheese mixture.
-Add the spices to the pumpkin puree then fold this into the cream cheese mixture.
-Pour this pumpkin mixture on top of the first layer.
-Sprinkle cinnamon on top of this layer.
Bringing it all together to bake:
-Bake on 350 degrees for 40-45 minutes or until the center of the cheese cake is firm,
-Remove from oven and allow to sit out to completely cool.
-Put in refrigerator over night.
Whipped Topping Directions:
-Place mixing bowl and beater in the freezer to chill.
-Add all the ingredients into the chilled bowl.
-Beat the ingredients on medium speed until the whipped cream holds soft peaks.
-Scoop whipping cream into a pastry bag with a large star tip.
-Twist the open end of the pastry bag to push the whipping cream to the tip.
-Holding the filled pastry bag with tip straight downward and squeeze out the stars on the edge of the cheese cake.
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