Irresistible Thanksgiving Cheesecake
This creamy and spiced Thanksgiving Cheesecake combines classic cheesecake richness with the warm holiday flavors of cinnamon and nutmeg. With a buttery graham cracker crust and velvety filling, it’s the perfect festive dessert centerpiece for your Thanksgiving table.
Equipment
- 9-inch Springform Pan
- Electric Mixer
- Mixing bowls
- Spatula
- Oven
Ingrédients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs and melted butter until combined. Press firmly into the pan base to form a crust.
- In a large bowl, beat cream cheese until smooth and creamy (2–3 minutes).
- Gradually add sugar and continue mixing until fluffy.
- Beat in vanilla extract, then add eggs one at a time on low speed until incorporated.
- Stir in sour cream, flour, cinnamon, and nutmeg until smooth. Do not overmix.
- Pour the filling over the crust and smooth the top.
- Bake for 50–60 minutes until the edges are set but the center is slightly jiggly.
- Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
- Remove from oven, cool to room temperature, then refrigerate at least 4 hours or overnight before serving.
Notes
For a festive twist, top with cranberry sauce, caramel drizzle, or spiced whipped cream. For a pumpkin version, mix 1 cup pumpkin puree into the filling before baking.