12 Show-Stopping Thanksgiving Cheesecake Recipes For Your Holiday Table
Cheesecake is the perfect dessert for Thanksgiving! It’s rich, it’s creamy, it’s indulgent, and best of all, you can do most of the prep in advance so it’s a stress-free option for entertaining a crowd without losing that wow factor. Whether you prefer traditional flavors or you fancy trying something a little more adventurous, these 12 Thanksgiving cheesecake recipes offer something for everyone. From the warm spices of pumpkin pie cheesecake to the tart sweetness of caramel apple cheesecake, these ideas are sure to steal the show this holiday season. Let’s jump right in!
1. Caramel Apple Cheesecake
This Caramel Apple Cheesecake combines the flavors of a classic caramel apple with creamy cheesecake. The buttery graham cracker crust is topped with a layer of spiced apple filling, creamy cheesecake, and a luscious caramel drizzle.
Serves: 12
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- For the Apple Filling:
- 3 cups thinly sliced apples (Granny Smith or Honeycrisp)
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp butter
- For the Cheesecake:
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- For the Caramel Sauce:
- 1/2 cup caramel sauce (store-bought or homemade)
Instructions:
- Prepare the Crust: Preheat the oven to 350°F (175°C). Mix the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
- Make the Apple Filling: In a skillet, cook the apples with brown sugar, cinnamon, nutmeg, and butter over medium heat until the apples are soft, about 10 minutes. Set aside to cool slightly.
- Prepare the Cheesecake: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Assemble the Cheesecake: Spread the apple filling over the cooled crust. Pour the cheesecake batter over the apples. Smooth the top with a spatula.
- Bake: Bake for 55-60 minutes, or until the center is almost set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Cool and Serve: Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, drizzle with caramel sauce.
2. Pumpkin Pie Cheesecake
Pumpkin Pie Cheesecake is the ultimate fall dessert, combining the creamy richness of cheesecake with the warm spices of pumpkin pie. It’s a perfect way to add a festive touch to your Thanksgiving table.
Serves: 12
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- For the Cheesecake:
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 cup pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- For the Topping:
- Whipped cream (optional)
- Ground cinnamon (optional)
Instructions:
- Prepare the Crust: Preheat the oven to 350°F (175°C). Mix the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
- Make the Cheesecake: In a large bowl, beat the cream cheese and sugar until smooth. Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Beat until well combined.
- Bake: Pour the cheesecake batter into the cooled crust. Bake for 55-60 minutes, or until the center is almost set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Cool and Serve: Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, top with whipped cream and a sprinkle of cinnamon if desired.
3. Maple Pecan Cheesecake
This Maple Pecan Cheesecake features the rich flavors of maple syrup and toasted pecans, making it a perfect dessert for a Thanksgiving celebration. The creamy filling is complemented by the nutty crunch of pecans.
Serves: 12
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- For the Cheesecake:
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- For the Topping:
- 1/2 cup chopped pecans, toasted
- 1/4 cup pure maple syrup
Instructions:
- Prepare the Crust: Preheat the oven to 350°F (175°C). Mix the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
- Make the Cheesecake: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the maple syrup and vanilla extract.
- Bake: Pour the cheesecake batter into the cooled crust. Bake for 55-60 minutes, or until the center is almost set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Cool and Serve: Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, top with toasted pecans and drizzle with maple syrup.
4. Cranberry Orange Cheesecake
Cranberry Orange Cheesecake is a bright and tangy dessert that combines the tartness of cranberries with the citrusy sweetness of orange. It’s a refreshing contrast to the richer dishes of Thanksgiving dinner.
Serves: 12
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- For the Cheesecake:
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup fresh orange juice
- 1 tsp orange zest
- 1 tsp vanilla extract
- For the Cranberry Topping:
- 2 cups fresh or frozen cranberries
- 1/2 cup sugar
- 1/4 cup orange juice
- 1 tsp orange zest
Instructions:
- Prepare the Crust: Preheat the oven to 350°F (175°C). Mix the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
- Make the Cheesecake: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the orange juice, orange zest, and vanilla extract.
- Bake: Pour the cheesecake batter into the cooled crust. Bake for 55-60 minutes, or until the center is almost set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Make the Cranberry Topping: In a saucepan, combine the cranberries, sugar, orange juice, and orange zest. Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes. Let cool.
- Cool and Serve: Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, spread the cranberry topping over the cheesecake.
5. Salted Caramel Cheesecake
This Salted Caramel Cheesecake is the perfect blend of sweet and salty. The rich cheesecake is topped with a homemade salted caramel sauce, creating a decadent dessert that’s sure to impress.
Serves: 12
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- For the Cheesecake:
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- For the Salted Caramel Sauce:
- 1 cup sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 3 tbsp butter
- 1 tsp sea salt
Instructions:
- Prepare the Crust: Preheat the oven to 350°F (175°C). Mix the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
- Make the Cheesecake: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Bake: Pour the cheesecake batter into the cooled crust. Bake for 55-60 minutes, or until the center is almost set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Make the Salted Caramel Sauce: In a saucepan, heat the sugar and water over medium heat, stirring until the sugar dissolves. Continue cooking without stirring until the mixture turns a deep amber color. Remove from heat and carefully whisk in the heavy cream, butter, and sea salt. Let cool slightly.
- Cool and Serve: Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, pour the salted caramel sauce over the cheesecake.
6. Chocolate Espresso Cheesecake
This Chocolate Espresso Cheesecake is rich, decadent, and perfect for coffee lovers. The deep chocolate flavor is enhanced by a hint of espresso, making this a sophisticated dessert for your Thanksgiving table.
Serves: 12
Ingredients:
- For the Crust:
- 1 1/2 cups chocolate graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- For the Cheesecake:
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup brewed espresso
- 1/2 cup melted dark chocolate
- 1 tsp vanilla extract
- For the Topping:
- 1/2 cup whipped cream
- Chocolate shavings (optional)
Instructions:
- Prepare the Crust: Preheat the oven to 350°F (175°C). Mix the chocolate graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
- Make the Cheesecake: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the espresso, melted dark chocolate, and vanilla extract.
- Bake: Pour the cheesecake batter into the cooled crust. Bake for 55-60 minutes, or until the center is almost set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Cool and Serve: Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, top with whipped cream and chocolate shavings if desired.
7. Pecan Pie Cheesecake
Pecan Pie Cheesecake combines two classic desserts into one irresistible treat. The creamy cheesecake filling is topped with a layer of gooey pecan pie filling, making it a show-stopping dessert for Thanksgiving.
Serves: 12
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- For the Cheesecake:
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- For the Pecan Topping:
- 1 cup pecans, chopped
- 1/2 cup brown sugar
- 1/4 cup corn syrup
- 2 tbsp butter
- 1 tsp vanilla extract
- 1/4 cup heavy cream
Instructions:
- Prepare the Crust: Preheat the oven to 350°F (175°C). Mix the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
- Make the Cheesecake: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Bake: Pour the cheesecake batter into the cooled crust. Bake for 55-60 minutes, or until the center is almost set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Make the Pecan Topping: In a saucepan, combine the chopped pecans, brown sugar, corn syrup, butter, vanilla extract, and heavy cream. Cook over medium heat until the mixture thickens, about 5 minutes. Let cool slightly.
- Cool and Serve: Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, spread the pecan topping over the cheesecake.
8. Gingerbread Cheesecake
This Gingerbread Cheesecake is a festive dessert with the warm, spicy flavors of gingerbread. The combination of cream cheese and gingerbread spices creates a cheesecake that’s perfect for the holiday season.
Serves: 12
Ingredients:
- For the Crust:
- 1 1/2 cups gingersnap cookie crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- For the Cheesecake:
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup molasses
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- For the Topping:
- Whipped cream (optional)
- Ground cinnamon (optional)
Instructions:
- Prepare the Crust: Preheat the oven to 350°F (175°C). Mix the gingersnap crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
- Make the Cheesecake: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the molasses, vanilla extract, ground ginger, cinnamon, cloves, and nutmeg.
- Bake: Pour the cheesecake batter into the cooled crust. Bake for 55-60 minutes, or until the center is almost set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Cool and Serve: Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, top with whipped cream and a sprinkle of cinnamon if desired.
9. Apple Cinnamon Cheesecake
Apple Cinnamon Cheesecake is a comforting dessert that combines the flavors of spiced apples with creamy cheesecake. It’s like having a slice of apple pie and cheesecake all in one!
Serves: 12
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- For the Apple Filling:
- 2 cups thinly sliced apples (Granny Smith or Honeycrisp)
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp butter
- For the Cheesecake:
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
Instructions:
- Prepare the Crust: Preheat the oven to 350°F (175°C). Mix the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
- Make the Apple Filling: In a skillet, cook the apples with brown sugar, cinnamon, nutmeg, and butter over medium heat until the apples are soft, about 10 minutes. Set aside to cool slightly.
- Make the Cheesecake: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Bake: Spread the apple filling over the cooled crust. Pour the cheesecake batter over the apples. Smooth the top with a spatula. Bake for 55-60 minutes, or until the center is almost set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Cool and Serve: Refrigerate the cheesecake for at least 4 hours or overnight. Serve chilled.
10. White Chocolate Raspberry Cheesecake
This White Chocolate Raspberry Cheesecake is a stunning dessert that features swirls of raspberry puree and white chocolate. The combination of tart raspberries and sweet white chocolate makes this cheesecake both beautiful and delicious.
Serves: 12
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- For the Cheesecake:
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/2 cup melted white chocolate
- 1 tsp vanilla extract
- For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 1/4 cup sugar
- 1 tbsp lemon juice
Instructions:
- Prepare the Crust: Preheat the oven to 350°F (175°C). Mix the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
- Make the Raspberry Swirl: In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens, about 10 minutes. Strain to remove seeds if desired. Let cool.
- Make the Cheesecake: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the melted white chocolate and vanilla extract.
- Assemble the Cheesecake: Pour half of the cheesecake batter into the cooled crust. Spoon half of the raspberry mixture over the batter and swirl with a knife. Pour the remaining cheesecake batter on top and swirl the rest of the raspberry mixture.
- Bake: Bake for 55-60 minutes, or until the center is almost set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Cool and Serve: Refrigerate the cheesecake for at least 4 hours or overnight. Serve chilled.
11. Amaretto Cheesecake
Amaretto Cheesecake is a rich and creamy dessert with the distinct flavor of almond liqueur. The almond-infused cheesecake is topped with toasted almonds for a bit of crunch. Perfect for the grown-ups when you want something a little sophisticated!
Serves: 12
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- For the Cheesecake:
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup amaretto liqueur
- 1 tsp almond extract
- For the Topping:
- 1/2 cup toasted sliced almonds
Instructions:
- Prepare the Crust: Preheat the oven to 350°F (175°C). Mix the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
- Make the Cheesecake: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the amaretto liqueur and almond extract.
- Bake: Pour the cheesecake batter into the cooled crust. Bake for 55-60 minutes, or until the center is almost set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Cool and Serve: Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, top with toasted sliced almonds.
12. Spiced Rum Cheesecake
This Spiced Rum Cheesecake is a decadent dessert with the warm flavors of spiced rum and cinnamon. The rich, creamy filling is enhanced by the subtle kick of rum, making it a perfect treat for the holiday season. Another one for the adults!
Serves: 12
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- For the Cheesecake:
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup spiced rum
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- For the Topping:
- Whipped cream (optional)
- Ground cinnamon (optional)
Instructions:
- Prepare the Crust: Preheat the oven to 350°F (175°C). Mix the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
- Make the Cheesecake: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the spiced rum, vanilla extract, and cinnamon.
- Bake: Pour the cheesecake batter into the cooled crust. Bake for 55-60 minutes, or until the center is almost set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Cool and Serve: Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, top with whipped cream and a sprinkle of cinnamon if desired.
These 12 cheesecake dessert recipes are perfect for adding a touch of decadence to your Thanksgiving celebration. Whether you prefer classic flavors or something a bit more adventurous, there’s a cheesecake here to suit every taste. Enjoy a slice (or two) of these rich, creamy desserts as the perfect ending to your holiday feast!
