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2 servings


0 hours 10 mins


0 hours 25 mins


0 hours 35 mins

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1/4 Cup Pumpkin Puree

1 Tsp. Pumpkin Pie Spice

¼ Cup Graham Cracker crumbs (about 1 1/2 sheets)

¼ Cup ground walnuts

3 Tbsp. butter, melted

8 Oz. Cream Cheese, room temperature

1/4 cup Sugar

1 Egg

1 Tsp. Pure Vanilla extract

½ Cup heavy cream

1 Tbsp. Confectioners sugar plus more for garnish

2 Tbsp. chopped toasted walnuts


1. Pre-heat oven to 350 degrees. Spray Two 4”small spring form pans with cooking spray.  Wrap a piece of tin foil around the bottom of the pans so when the cake is put on the baking sheet and the water is added to create a water bath, none of the water seeps into your cake.  (see photos)

2. Mix together graham cracker crumbs, walnuts and melted butter mixing well. Divide that mixture between the two pans pressing to flatten on the bottom.

3. Cream together the cream cheese and sugar until creamy. Add in the egg and the vanilla and mix until blended. Add the pumpkin puree and pumpkin pie spice to the mixture and stir until blended.

4. Pour the cheesecake mixture into the pans and fill to about 2/3 full.  Put the cakes on a baking sheet with a rim of at least 1 inch.  Place the baking sheet on the rack in the oven and pour enough hot water on the pan to come up about 1/2 inch on the cheesecake pans.  Carefully slide the oven rack into the oven and bake.

5. Bake for 25 – 30 minutes. The cheesecakes should be just a little “wiggly” in the middle when done.  They will finish cooking and firm up when they are cooling.  Allow cakes to cool completely in pan.  Run a knife around the outsides of the cheesecake and the pan to loosen the cake to be sure it releases properly from the pan.

6. Remove from pan and refrigerate at least 1 hour.

7. Meanwhile, make the whipped cream by mixing the heavy cream and confectioners sugar in a cold mixing bowl with a hand mixer.  Chill the beaters for about 15 minutes for great results.

8. Top each cake with a dollop of whipped cream or use a piping bag with a star tip to swirl it on the top. Using a sugar shaker, dust the cakes with additional confectioner’s sugar. Top with a sprinkle of chopped walnuts and serve. Enjoy.

NOTES:  This is one tasty cheesecake and a generous portion.  It really is the perfect Thanksgiving dessert for two!  You’ll see in the photos that I used my heart shaped mini spring form pans when I made these.  I love them…lol.  I got them one Valentine’s Day and try and use them whenever I can…Thanksgiving is no except.  But regular round pans may be more practical for you…if not, these add a really sweet touch.

If you want to cut some of the fat and sugar, by all means substitute Lankato or Swerve sugar substitute (both granular and confectioners) and use light cream cheese.  I have made this recipe both ways and it works great.  Today, since it is a holiday dish, I’m going full on with the calories! 

This dessert is the perfect ending to my Thanksgiving Menu for Two.  Try it…you won’t be disappointed.


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