Last-Minute Thanksgiving Dessert: Pumpkin Spice Cheesecake

Last-Minute Thanksgiving Dessert: Pumpkin Spice Cheesecake

Thanksgiving is right around the corner (aka tomorrow), and if you're in need of a quick, yet utterly delicious dessert to grace your holiday table, look no further than this Pumpkin Spice Cheesecake. Amid the hustle and bustle of meal preparations, finding the perfect dessert that's both quick and homemade can feel like an insurmountable task. This dessert, made with our Pumpkin Spice Loaf & Muffin Mix, brings the warmth of autumn flavors in a delightful and effortless way.

One of the best things about this recipe is its simplicity and speed. In less than an hour, you can have this cheesecake ready for the oven. The process involves creating a buttery crust using the mix and brown butter, whipping up a creamy cheesecake batter, and adding a swirl of the delightful pumpkin spice on top.

Once the cheesecake is baked to perfection, it requires just a few hours of resting time in the fridge to set. This means you can easily prepare it the morning of your Thanksgiving gathering and have it ready in time for dessert – truly a game changer. 

Whether you prefer a classic cheesecake in an 8-inch pan, individual cupcakes, or even jumbo muffin-style servings, this recipe accommodates various baking preferences. Simply follow the instructions below for your chosen baking vessel, and you'll have a stunning dessert ready to impress your guests.

Ingredients:

Cheesecake Crust:

  • 6 tbsp unsalted butter

Cheesecake Filling:

  • 2 pounds cream cheese 
  • ⅓ cup sour cream
  • 1 ½ cups sugar
  • 3 eggs

Instructions:

  1. Preheat the oven to 300°F.
  2. Prepare the cheesecake crust:
    • Scoop 1 ½ cups of the Pumpkin Spice Loaf & Muffin Mix into a bowl and set aside.
    • Melt unsalted butter over low heat until it turns light brown with dark brown specks and a nutty aroma. 
    • Add the brown butter to the dry mix. 
    • Combine and press together with hands into a wet crumb. Set aside.
  3. Make cheesecake filling:
    • In a mixing bowl, paddle together cream cheese and sugar until soft and fluffy. Scrape the bowl well.
    • Add sour cream and mix to combine.
    • Incorporate eggs and mix until smooth.
    • Measure 1 cup of the cheesecake mix into a separate bowl. 
    • Add 7 tablespoons of the Pumpkin Spice Loaf & Muffin Mix and combine with 1 tsp water to thin out. Once mixed well, set aside.
  4. Assemble:
    • Choose desired mold (see options below).
    • Press the crumb mixture evenly into the bottom of the prepared pan.
    • Pour the regular cheesecake mix onto the crumb and level it out by tapping on a hard surface.
    • Spoon tablespoons of the pumpkin cheesecake mix onto the top in different areas.
    • Use a toothpick or knife to create a swirling pattern with the pumpkin mix.
    • Follow baking times according to the chosen mold. 
    • Let it cool completely and refrigerate for at least 4 hours before serving. 

Mold Options and Baking Times:

  • 8-inch x 3-inch high cheesecake pan with removable bottom:
    • Spray generously with baking spray and put a circle of parchment paper on the bottom of the pan and one strip around the sides.
    • Bake for approximately 1 hour to 1 hour 15 minutes until the center barely jiggles.
    • Let it cool completely and refrigerate for at least 4 hours before serving. Run a knife around the sides before unmolding.
  • 9 or 10-inch x 2-inch cake pan without removable bottom:
    • Spray generously with baking spray and put a circle of parchment paper on the bottom of the pan and one strip around the sides.
    • Bake for approximately 1 hour to 1 hour 15 minutes until the center barely jiggles.
    • Let it cool completely and refrigerate for at least 4 hours before serving. Remove using parchment paper.
  • Standard cupcake tin:
    • Spray generously with baking spray.
    • Cut a square of parchment paper 1 ½ times the size of the mold. Use a scissor to cut a slit halfway down the center.
    • Press parchment into mold.
    • Bake for roughly 15-20 minutes until the center just barely jiggles.
    • Let it cool completely and refrigerate for at least 4 hours before serving.
  • Jumbo Muffin/Cake Tin:
    • Spray generously with baking spray.
    • Cut a square of parchment paper 1 ½ times the size of the mold. Use a scissor to cut a slit halfway down the center.
    • Press parchment into mold.
    • Bake for roughly 22-28 minutes until the center just barely jiggles.
    • Let it cool completely and refrigerate for at least 4 hours before serving.

This Thanksgiving, make a lasting impression with minimal effort. Our Pumpkin Spice Loaf & Muffin Mix combined with this easy-to-follow recipe ensures a dessert that will have everyone reaching for seconds. It's the perfect last-minute addition to your Thanksgiving feast to savor the joy of the holiday season. 

Pick up the mix at a store near you or get it shipped directly to your door by purchasing through kingstreetbaking.com. 

Happy Thanksgiving and happy baking!

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