Thanksgiving is hands down my favorite time of year, and let me tell you, it’s all about the desserts! There’s something magical about gathering around the table with family, sharing laughter and stories, and indulging in those delicious sweet treats. My *cheesecake thanksgiving* tradition has become a staple at our holiday celebrations. I remember the first time I made this cheesecake—it was a chilly November evening, and the aroma of buttery graham crackers filled the kitchen. Everyone was eagerly waiting, and when I finally pulled it out of the fridge, the excited gasps were unforgettable! This rich and creamy cheesecake not only satisfies your sweet tooth but also brings everyone together for a perfect ending to the feast. Trust me, this recipe is going to steal the show and warm your heart!
Ingredients
Gather these simple ingredients to whip up a cheesecake that’ll be the star of your Thanksgiving table!
- 2 cups graham cracker crumbs (these will give you that delicious crunch!)
- 1/2 cup unsalted butter, melted (make sure it’s melted so it blends perfectly with the crumbs)
- 1 cup sugar (for that sweet touch that balances the creaminess)
- 3 (8 oz) packages cream cheese, softened (let it sit out for a bit to get nice and creamy)
- 1 teaspoon vanilla extract (this adds a lovely depth of flavor)
- 3 large eggs (these will help bind everything together)
- 1 cup sour cream (for extra creaminess and a hint of tang)
- 1/4 cup all-purpose flour (this helps to stabilize the filling)
Make sure to have everything measured out and ready to go before you start mixing—it makes the process so much smoother and more enjoyable!
How to Prepare the Cheesecake Thanksgiving
Now, let’s dive into the magic of making this cheesecake! Follow these steps, and you’ll be on your way to a creamy, dreamy dessert that everyone will love.
Preparing the Crust
First things first, let’s get that crust ready. In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until all the crumbs are evenly coated. It should feel like wet sand! Now, press this mixture firmly into the bottom of a springform pan, making sure to create an even layer. This crust is going to provide the perfect base for your cheesecake, so don’t skimp on the pressing!
Making the Filling
Now for the fun part—making the filling! In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until it’s super smooth and creamy. It’s important to get rid of any lumps here! Once that’s done, add the sugar and vanilla extract, mixing until combined. Next, add the eggs, one at a time, and mix just until each one is incorporated—this helps keep your cheesecake light and fluffy. Finally, gently fold in the sour cream and flour until everything is just combined. You want that filling to be silky and luscious, so be careful not to overmix!
Baking and Cooling
Pour the filling over your prepared crust and spread it evenly. Now, it’s time to bake! Pop the cheesecake into your preheated oven and bake for 50 to 60 minutes. You’ll know it’s done when the edges are set but the center still has a slight jiggle—it’ll firm up as it cools. Once baked, remove the cheesecake from the oven and let it cool completely at room temperature. After that, cover it well and refrigerate for at least 4 hours (or overnight if you can wait!). This chilling time is crucial, as it allows the flavors to meld beautifully and gives you that perfect creamy texture when you slice into it!
Tips for Success
Alright, let’s make sure your cheesecake turns out absolutely perfect! First, bring your cream cheese to room temperature—this helps avoid lumps and gives you that smooth texture we all love. Also, don’t overmix once you add the eggs; mixing just until combined will help prevent cracks on the surface. If you notice any cracks forming while baking, don’t panic! You can always cover them up with a dollop of whipped cream or a fruit topping. Finally, for the best flavor, I recommend making this cheesecake a day ahead. It allows the flavors to deepen and makes serving a breeze on Thanksgiving day!
Nutritional Information
Here’s the scoop on the nutritional content of this delightful cheesecake—each slice is approximately 350 calories. You’ll also get about 22g of fat, 6g of protein, and 32g of carbohydrates. Keep in mind that these values are estimates, so feel free to indulge a little during the holidays!
FAQ Section
Got some questions about my *cheesecake thanksgiving* recipe? No worries, I’ve got you covered!
How should I store the cheesecake?
After your cheesecake has cooled and set in the fridge, store any leftovers in an airtight container. It’ll keep well in the refrigerator for about 5 days—if it lasts that long!
Can I make flavor variations?
Absolutely! Feel free to mix in some pumpkin puree for a festive twist or swirl in some chocolate ganache for an indulgent treat. The possibilities are endless!
What’s the best way to serve it?
I love serving my cheesecake with a fresh fruit topping or a drizzle of caramel sauce. A dollop of whipped cream on top never hurts either!
Can I freeze the cheesecake?
Yes! You can freeze it for up to 2 months. Just wrap it tightly in plastic wrap and then foil. Thaw it in the fridge overnight before serving.
How do I know when the cheesecake is done?
Look for set edges and a slightly jiggly center. It’ll firm up nicely as it cools in the fridge. Trust me, that’s the sweet spot!
Why You’ll Love This Recipe
- It’s super easy to prepare, perfect for both beginners and seasoned cooks!
- The rich, creamy flavor is a crowd-pleaser that’ll have everyone coming back for seconds.
- You can make it a day ahead, freeing up your time on Thanksgiving Day.
- With simple ingredients, it’s a classic dessert that never goes out of style.
- It’s versatile—dress it up with your favorite toppings or keep it simple!
Cheesecake Thanksgiving: 5 Reasons It Steals the Show
- Total Time: 4 hours 20 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A rich and creamy cheesecake perfect for Thanksgiving.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 3 (8 oz) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs and melted butter.
- Press the mixture into the bottom of a springform pan.
- In another bowl, beat the cream cheese until smooth.
- Add sugar and vanilla extract, mixing well.
- Incorporate eggs one at a time, mixing after each addition.
- Add sour cream and flour, mixing until combined.
- Pour the filling over the crust.
- Bake for 50-60 minutes until set.
- Cool completely before refrigerating for at least 4 hours.
Notes
- Serve with fruit topping or whipped cream.
- Store leftovers in the refrigerator.
- Can be made a day ahead for best flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake thanksgiving
