Decadent Thanksgiving Cheesecake
This creamy Thanksgiving Cheesecake captures the essence of the holidays with smooth cream cheese, vanilla, and a buttery graham cracker crust. Perfectly spiced, festive, and simple to make, it’s an indulgent dessert that brings warmth and joy to any holiday table.
Equipment
- 9-inch springform pan
- Electric Mixer
- Mixing Bowls
- Whisk
- Spatula
- Measuring cups
- Oven
- Refrigerator
Ingredients
Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
Cheesecake Filling
- 1 cup granulated sugar
- 4 packages (8 oz each) cream cheese softened
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour
Instructions
- Preheat oven to 325°F (160°C). Gather all ingredients and prepare a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs and melted butter. Press mixture evenly into the bottom of the pan to form the crust.
- In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy.
- Add vanilla extract, then mix in eggs one at a time on low speed, avoiding overmixing.
- Blend in sour cream and flour until fully smooth and incorporated.
- Pour the batter over the crust in the springform pan. Smooth the top evenly.
- Bake for 60–70 minutes, or until the center is just set and slightly jiggly.
- Turn off oven and let cheesecake cool inside for 1 hour to prevent cracking.
- Remove from oven, cool completely, then refrigerate for at least 4 hours before serving.
Notes
For a festive twist, top with whipped cream, caramel drizzle, or spiced pecans. You can also flavor the filling with pumpkin purée or maple syrup for a seasonal variation. Store covered in the refrigerator for up to 1 week or freeze (without toppings) for up to 3 months.