11 Thanksgiving Cheesecake Recipes

Cheesecake is a showstopping alternative to pie on Thanksgiving, and it comes with one big advantage: it has to be made ahead. These recipes bring holiday flavors like pumpkin, pecan, caramel apple, maple, cranberry and gingerbread to rich, creamy cheesecakes, bars and minis.

Most bake in a 9-inch springform pan set in a water bath for a smooth, crack-free top, and all of them need several hours or an overnight chill before slicing. Bake on Tuesday or Wednesday, and dessert is done before the turkey goes in.

1. Classic Pumpkin Cheesecake

A creamy, warmly spiced pumpkin filling on a crisp gingersnap crust is the cheesecake everyone expects at Thanksgiving. Top it with whipped cream and a dusting of cinnamon just before serving.

Servings: 12

Total time: 2 hours 15 minutes, plus chilling

Ingredients

For the crust:

• 2 cups gingersnap crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons sugar

For the filling:

• 24 ounces cream cheese, at room temperature
• 1 cup packed light brown sugar
• 1 (15-ounce) can pure pumpkin purée
• 3 large eggs, at room temperature
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon kosher salt
• Whipped cream and ground cinnamon, for serving

Instructions

1. Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan in heavy-duty foil. Mix the crust ingredients, press into the bottom and bake for 10 minutes. Reduce the oven to 325°F (165°C).
2. Beat the cream cheese and brown sugar on low until smooth. Beat in the pumpkin, then the eggs one at a time, then the sour cream, flour, pumpkin pie spice and salt.
3. Pour over the crust, set the pan in a roasting pan and add hot water to come 1 inch up the sides.
4. Bake for 70 to 80 minutes, until the edges are set and the center jiggles slightly, about 160°F (71°C). Turn off the oven, prop the door open and leave the cheesecake inside for 1 hour.
5. Refrigerate for at least 8 hours or up to 3 days. Top with whipped cream and a dusting of cinnamon.

2. Pecan Pie Cheesecake

A brown sugar cheesecake is crowned with a glossy, stovetop pecan pie topping, giving you two Thanksgiving favorites in every slice. The topping goes on after chilling, so the cheesecake stays smooth and creamy.

Servings: 12

Total time: 2 hours 30 minutes, plus chilling

Ingredients

For the crust:

• 1 3/4 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons light brown sugar

For the filling:

• 24 ounces cream cheese, at room temperature
• 1 cup packed light brown sugar
• 3 large eggs, at room temperature
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour
• 1/4 teaspoon kosher salt
• Seeds scraped from 1/2 vanilla bean (optional)

For the pecan topping:

• 4 tablespoons unsalted butter
• 1/2 cup packed light brown sugar
• 1/4 cup dark corn syrup
• 1/4 cup heavy cream
• Pinch of kosher salt
• 1 1/2 cups toasted pecan halves

Instructions

1. Preheat the oven to 350°F (175°C). Wrap a 9-inch springform pan in foil. Mix the crust ingredients, press into the bottom and bake for 10 minutes. Reduce the oven to 325°F (165°C).
2. Beat the cream cheese and brown sugar on low until smooth, then beat in the eggs one at a time, followed by the sour cream, flour, salt and vanilla seeds, if using.
3. Pour over the crust and bake in a water bath for 60 to 70 minutes, until set at the edges with a slight wobble in the center, about 160°F (71°C). Leave in the turned-off oven with the door ajar for 1 hour, then refrigerate for at least 6 hours.
4. For the topping, bring the butter, brown sugar, corn syrup, cream and salt to a boil and boil for 2 minutes, stirring. Stir in the pecans and cool for 10 minutes.
5. Spoon the topping over the chilled cheesecake and refrigerate for 30 minutes to set. Keeps for up to 3 days.

3. Caramel Apple Cheesecake

A classic creamy cheesecake gets topped with buttery cinnamon apples and a generous drizzle of caramel, like a caramel apple in dessert form. The apples can be cooked a day ahead.

Servings: 12

Total time: 2 hours 30 minutes, plus chilling

Ingredients

For the crust:

• 1 3/4 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon

For the filling:

• 24 ounces cream cheese, at room temperature
• 1 cup sugar
• 3 large eggs, at room temperature
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour
• 1/4 teaspoon kosher salt

For the topping:

• 2 tablespoons unsalted butter
• 3 apples, peeled, cored and thinly sliced
• 3 tablespoons light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup caramel sauce

Instructions

1. Preheat the oven to 350°F (175°C). Wrap a 9-inch springform pan in foil. Mix the crust ingredients, press into the bottom and bake for 10 minutes. Reduce the oven to 325°F (165°C).
2. Beat the cream cheese and sugar on low until smooth, then beat in the eggs one at a time, followed by the sour cream, flour and salt.
3. Pour over the crust and bake in a water bath for 60 to 70 minutes, until set at the edges with a slight wobble in the center, about 160°F (71°C). Leave in the turned-off oven for 1 hour, then refrigerate for at least 6 hours.
4. Melt the butter in a skillet, add the apples, brown sugar and cinnamon and cook for 6 to 8 minutes, until tender. Cool completely.
5. Spoon the apples over the cheesecake and drizzle with the caramel just before serving.

4. Maple Cheesecake with Candied Walnuts

Real maple syrup sweetens this silky cheesecake, and a crown of maple-glazed walnuts adds crunch and shine. It’s a cozy, sophisticated option for anyone who prefers something less spiced.

Servings: 12

Total time: 2 hours 30 minutes, plus chilling

Ingredients

For the crust:

• 1 3/4 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons light brown sugar

For the filling:

• 24 ounces cream cheese, at room temperature
• 1/2 cup sugar
• 2/3 cup pure maple syrup
• 3 large eggs, at room temperature
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt

For the candied walnuts:

• 1 cup walnut halves
• 1/4 cup pure maple syrup
• Pinch of flaky sea salt

Instructions

1. Preheat the oven to 350°F (175°C). Wrap a 9-inch springform pan in foil. Mix the crust ingredients, press into the bottom and bake for 10 minutes. Reduce the oven to 325°F (165°C).
2. Beat the cream cheese and sugar on low until smooth, then beat in the maple syrup, eggs one at a time, sour cream, flour, cinnamon and salt.
3. Pour over the crust and bake in a water bath for 60 to 70 minutes, until set at the edges with a slight wobble in the center, about 160°F (71°C). Leave in the turned-off oven for 1 hour, then refrigerate for at least 6 hours.
4. Cook the walnuts and maple syrup in a skillet over medium heat for 4 to 5 minutes, stirring, until glazed and sticky. Spread on parchment, sprinkle with flaky salt and cool.
5. Arrange the candied walnuts over the cheesecake just before serving.

5. No-Bake Pumpkin Cheesecake

Whipped cream folded into a spiced pumpkin cream cheese filling sets in the fridge overnight, so this cheesecake never needs the oven. It’s light, fluffy and frees up oven space on the big day.

Servings: 12

Total time: 30 minutes, plus chilling

Ingredients

For the crust:

• 2 cups gingersnap crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons light brown sugar

For the filling:

• 16 ounces cream cheese, softened
• 3/4 cup packed light brown sugar
• 1 cup pure pumpkin purée
• 2 teaspoons pumpkin pie spice
• Pinch of kosher salt
• 1 1/2 cups cold heavy cream
• 2 tablespoons confectioners’ sugar
• Whipped cream, for serving

Instructions

1. Mix the crust ingredients and press into the bottom and 1 inch up the sides of a 9-inch springform pan. Freeze for 15 minutes.
2. Beat the cream cheese and brown sugar until smooth, then beat in the pumpkin, pumpkin pie spice and salt.
3. Whip the cream with the confectioners’ sugar to stiff peaks and fold into the pumpkin mixture.
4. Spread into the crust, cover and refrigerate for at least 8 hours or up to 2 days.
5. Release the ring, pipe whipped cream around the edge and slice with a warm knife.

6. Salted Caramel Cheesecake Bars

Creamy cheesecake swirled with caramel bakes over a buttery graham crust in a square pan, no water bath required. A final drizzle of caramel and flaky salt makes them irresistible.

Servings: 16

Total time: 1 hour, plus chilling

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons sugar

For the filling:

• 16 ounces cream cheese, at room temperature
• 1/2 cup packed light brown sugar
• 2 large eggs, at room temperature
• 1/2 cup sour cream
• 1 tablespoon all-purpose flour
• 2/3 cup thick caramel sauce, divided
• Flaky sea salt

Instructions

1. Preheat the oven to 325°F (165°C) and line a 9-inch square pan with parchment paper, leaving an overhang. Mix the crust ingredients, press into the pan and bake for 10 minutes.
2. Beat the cream cheese and brown sugar until smooth, then beat in the eggs one at a time, followed by the sour cream and flour.
3. Pour over the crust, dollop with 1/3 cup of the caramel and swirl with a knife.
4. Bake for 35 to 40 minutes, until set at the edges with a slight jiggle in the center, about 160°F (71°C). Cool for 1 hour, then refrigerate for at least 4 hours.
5. Drizzle with the remaining caramel, sprinkle with flaky salt and cut into 16 bars.

7. Cranberry Swirl Cheesecake

A vibrant homemade cranberry sauce is swirled through an orange-scented cheesecake, making every slice look like a holiday centerpiece. Extra sauce on the side adds a bright, tart contrast.

Servings: 12

Total time: 2 hours 30 minutes, plus chilling

Ingredients

For the cranberry sauce:

• 1 1/2 cups fresh or frozen cranberries
• 1/3 cup sugar
• 2 tablespoons fresh orange juice

For the crust:

• 1 3/4 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons sugar

For the filling:

• 24 ounces cream cheese, at room temperature
• 1 cup sugar
• 1 tablespoon grated orange zest
• 3 large eggs, at room temperature
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour
• 1/4 teaspoon kosher salt

Instructions

1. Simmer the cranberries, sugar and orange juice for 8 to 10 minutes, until the berries burst. Purée and press through a strainer. Cool completely.
2. Preheat the oven to 350°F (175°C). Wrap a 9-inch springform pan in foil. Mix the crust ingredients, press into the bottom and bake for 10 minutes. Reduce the oven to 325°F (165°C).
3. Beat the cream cheese, sugar and orange zest on low until smooth, then beat in the eggs one at a time, followed by the sour cream, flour and salt. Pour over the crust.
4. Drop spoonfuls of about one-third of the cranberry sauce over the top and swirl with a knife.
5. Bake in a water bath for 60 to 70 minutes, until set at the edges with a slight wobble in the center, about 160°F (71°C). Leave in the turned-off oven for 1 hour, then refrigerate for at least 6 hours. Serve with the remaining sauce.

8. Sweet Potato Cheesecake

Mashed sweet potatoes, brown sugar and warm spices give this cheesecake a velvety texture and a deeper, earthier flavor than pumpkin. A graham and pecan crust adds a nutty crunch.

Servings: 12

Total time: 2 hours 30 minutes, plus chilling

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup finely chopped pecans
• 5 tablespoons unsalted butter, melted
• 2 tablespoons light brown sugar

For the filling:

• 16 ounces cream cheese, at room temperature
• 1 cup packed light brown sugar
• 1 1/2 cups mashed cooked sweet potatoes, cooled
• 3 large eggs, at room temperature
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• Whipped cream and toasted pecans, for serving

Instructions

1. Preheat the oven to 350°F (175°C). Wrap a 9-inch springform pan in foil. Mix the crust ingredients, press into the bottom and bake for 10 minutes. Reduce the oven to 325°F (165°C).
2. Beat the cream cheese and brown sugar on low until smooth, then beat in the sweet potatoes until no lumps remain.
3. Beat in the eggs one at a time, followed by the sour cream, flour, spices and salt. Pour over the crust.
4. Bake in a water bath for 65 to 75 minutes, until set at the edges with a slight wobble in the center, about 160°F (71°C). Leave in the turned-off oven for 1 hour, then refrigerate for at least 6 hours.
5. Top with whipped cream and toasted pecans before serving.

9. Mini Pumpkin Cheesecakes

Individual pumpkin cheesecakes baked in a muffin tin need no water bath or slicing, and they’re perfectly portioned for a crowd. They chill in just a few hours.

Servings: 12

Total time: 45 minutes, plus chilling

Ingredients

For the crust:

• 1 cup graham cracker crumbs
• 3 tablespoons unsalted butter, melted
• 1 tablespoon sugar

For the filling:

• 16 ounces cream cheese, at room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup pure pumpkin purée
• 2 large eggs, at room temperature
• 1 teaspoon pumpkin pie spice
• Pinch of kosher salt
• Whipped cream and ground cinnamon, for serving

Instructions

1. Preheat the oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners.
2. Mix the crust ingredients and press about 1 tablespoon into each liner. Bake for 5 minutes.
3. Beat the cream cheese and brown sugar until smooth, then beat in the pumpkin, eggs, pumpkin pie spice and salt. Divide among the liners.
4. Bake for 20 to 25 minutes, until set with a slight jiggle in the centers and 160°F (71°C).
5. Cool for 30 minutes, then refrigerate for at least 3 hours. Top with whipped cream and a pinch of cinnamon.

10. Chocolate Ganache Cheesecake

A rich chocolate cheesecake on a chocolate cookie crust is finished with a glossy layer of dark chocolate ganache. It’s a decadent option for the chocolate lovers at the table.

Servings: 12

Total time: 2 hours 30 minutes, plus chilling

Ingredients

For the crust:

• 1 3/4 cups chocolate cookie crumbs
• 5 tablespoons unsalted butter, melted

For the filling:

• 8 ounces semisweet chocolate, chopped
• 24 ounces cream cheese, at room temperature
• 1 cup sugar
• 2 tablespoons unsweetened cocoa powder
• 3 large eggs, at room temperature
• 1/2 cup sour cream
• Pinch of kosher salt

For the ganache:

• 4 ounces bittersweet chocolate, chopped
• 1/2 cup heavy cream

Instructions

1. Preheat the oven to 350°F (175°C). Wrap a 9-inch springform pan in foil. Press the crust ingredients into the bottom and bake for 10 minutes. Reduce the oven to 325°F (165°C).
2. Melt the semisweet chocolate gently and let cool slightly.
3. Beat the cream cheese, sugar and cocoa on low until smooth. Beat in the eggs one at a time, then the sour cream, salt and melted chocolate. Pour over the crust.
4. Bake in a water bath for 60 to 70 minutes, until set at the edges with a slight wobble in the center, about 160°F (71°C). Leave in the turned-off oven for 1 hour, then refrigerate for at least 6 hours.
5. Heat the cream until steaming, pour over the bittersweet chocolate, stir until smooth and cool for 10 minutes. Pour over the cheesecake and chill for 30 minutes to set.

11. Gingerbread Cheesecake

Molasses, ginger, cinnamon and cloves turn a classic cheesecake into a creamy slice of gingerbread on a ginger-spiced graham crust. Crushed gingersnaps on top add a festive crunch.

Servings: 12

Total time: 2 hours 30 minutes, plus chilling

Ingredients

For the crust:

• 1 3/4 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons light brown sugar
• 1 teaspoon ground ginger

For the filling:

• 24 ounces cream cheese, at room temperature
• 3/4 cup packed dark brown sugar
• 1/4 cup unsulphured molasses
• 3 large eggs, at room temperature
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon kosher salt
• Whipped cream and crushed gingersnaps, for serving

Instructions

1. Preheat the oven to 350°F (175°C). Wrap a 9-inch springform pan in foil. Mix the crust ingredients, press into the bottom and bake for 10 minutes. Reduce the oven to 325°F (165°C).
2. Beat the cream cheese and brown sugar on low until smooth, then beat in the molasses.
3. Beat in the eggs one at a time, followed by the sour cream, flour, spices and salt. Pour over the crust.
4. Bake in a water bath for 60 to 70 minutes, until set at the edges with a slight wobble in the center, about 160°F (71°C). Leave in the turned-off oven for 1 hour, then refrigerate for at least 6 hours.
5. Top with whipped cream and crushed gingersnaps just before serving.