If you need some ideas for your Thanksgiving desserts, then you’re going to love this pumpkin cheesecake recipe! This fall-inspired sweet treat is a holiday must for any friendly gathering, especially if you’re a fan of cheesecake and pumpkin pie. Looks like things just got a little sweeter. Here’s how to make it.

 

Pumpkin Cheesecake Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9-inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

 

Directions

1. First, preheat oven to 325 degrees Fahrenheit. 
2. Next, in a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Then, blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust. Set aside.
3. Next, add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until well blended. Then carefully spread the mixture over the batter in the crust.
4. Last, bake in the oven for 35 to 40 minutes, or until the center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. When you’re ready to serve, simple cover with whipped toppings. 

 

It’s that easy! This pumpkin cheesecake serves about 8 so there’s plenty to go around.