Happy Thanksgiving!

I hope that you have lots to be thankful for today. Here’s a dessert recipe for Pumpkin Spice Cheesecake that you might like. A friend and I made it last night for Thanksgiving.

Pumpkin Spice Cheesecake


  • 3 packages cream cheese — leave them out for 10-20 minutes so that they get soft
  • 1 cup light brown sugar
  • 3/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree
  • 1 1/2 teaspoons pumpkin pie spice — (nutmeg, ginger, cinnamon and allspice if you want to make the spice yourself)
  • 3 large eggs
  • 2 pie crusts — this will either fill two deep dish pie crusts or one normal cheesecake crust. I like smaller cheesecakes in pie crusts, but a lot of people like 3inch deep ones with graham cracker crust.


  1. Mix the creamed cheese, brown sugar, sour cream and vanilla for 3 minutes.
  2. Beat in 3 large eggs until smooth.
  3. Stir in 1 pumpkin puree and  pumpkin pie spice.
  4. Pour into crust and bake for 55 to 60 minutes. Transfer to rack then cool for 5 minutes refrigerate and unmold the cheesecake. Usually, these are done in about 45-50 minutes if you used pie crusts.

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