As the leaves turn golden and the air grows crisp, our minds turn to the warm, comforting flavors of fall. And what’s more autumnal than a rich, creamy pumpkin cheesecake? This classic dessert gets a modern twist with our collection of 20 decadent recipes that will satisfy your sweet tooth and leave you feeling cozy all season long.
From classic spiced pumpkin cheesecakes to innovative creations like pumpkin cheesecake swirl brownies and pumpkin cheesecake ice cream, we’ve got you covered. Whether you’re a traditionalist or an adventurous baker, there’s something for everyone in this roundup of mouthwatering desserts.
So go ahead, get cozy, and indulge in the ultimate fall treat: pumpkin cheesecake!
Classic Spiced Pumpkin Cheesecake
Warm up with the comforting flavors of fall in this classic spiced pumpkin cheesecake recipe. A velvety pumpkin-infused filling, spiced with cinnamon and nutmeg, is perfectly balanced by a crumbly graham cracker crust.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 3 large eggs
– 1/2 cup canned pumpkin puree
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
Instructions:
1. Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.
2. Mix crumbs, sugar, and melted butter in a bowl until well combined. Press mixture into the prepared pan.
3. Beat cream cheese until smooth. Add eggs one at a time, beating well after each addition. Stir in pumpkin puree, cinnamon, nutmeg, and salt.
4. Pour cheesecake batter over crust. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
5. Let cool completely on a wire rack before refrigerating for at least 4 hours.
Cooking Time: 55-60 minutes
No-Bake Pumpkin Cheesecake with Gingersnap Crust
This creamy, dreamy cheesecake is perfect for the fall season, featuring a crunchy gingersnap crust and a pumpkin-infused filling that’s sure to become a new favorite.
Ingredients:
For the crust:
– 1 1/2 cups gingersnap cookies, crushed
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 cup heavy cream
Instructions:
1. In a medium bowl, mix together crushed gingersnap cookies and sugar.
2. Stir in melted butter until the mixture is evenly moistened.
3. Press the crust mixture into the bottom of a 9-inch springform pan.
4. In a large mixing bowl, beat the cream cheese until smooth.
5. Gradually add granulated sugar, pumpkin puree, vanilla extract, and salt; mix until combined.
6. Stir in heavy cream until smooth.
7. Pour the cheesecake mixture over the crust.
8. Refrigerate for at least 4 hours or overnight before serving.
Cooking Time: None! This no-bake cheesecake is ready to serve when you are.
Pumpkin Cheesecake with Caramel Drizzle
Celebrate the fall season with this creamy and sweet pumpkin cheesecake, topped with a rich caramel drizzle. This dessert is perfect for Thanksgiving or Halloween gatherings.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
For the caramel drizzle:
– 1 cup heavy cream
– 1/2 cup unsalted butter
– 1 3/4 cups brown sugar
Instructions:
1. Preheat oven to 325°F (165°C).
2. Prepare the crust by mixing crumbs, sugar, and melted butter. Press into a springform pan.
3. Beat cream cheese until smooth, then add sugar, pumpkin puree, eggs, and vanilla extract. Pour into the prepared crust.
4. Bake for 55-60 minutes or until the edges are set.
5. Prepare the caramel drizzle by heating heavy cream, butter, and brown sugar in a saucepan over medium heat, stirring constantly.
6. Drizzle warm caramel over cooled cheesecake.
Cooking Time: 1 hour 15 minutes
Mini Pumpkin Cheesecake Bites
These bite-sized cheesecakes are infused with the warmth of pumpkin and spices, making them a perfect treat for fall gatherings or Halloween parties. With their creamy texture and crunchy graham cracker crusts, they’re sure to be a hit!
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup canned pumpkin puree
– 1/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– Pinch of salt
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 325°F (165°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, mix crumbs and sugar. Stir in melted butter until combined.
3. Press about 1 tablespoon of crust mixture into each liner.
4. Beat cream cheese until smooth. Add pumpkin puree, sugar, eggs, vanilla extract, and salt. Mix well.
5. Pour cheesecake batter into each liner, filling about 2/3 full.
6. Bake for 18-20 minutes or until edges are set and centers are slightly jiggly.
7. Allow to cool completely before dusting with confectioners’ sugar (if desired).
Cook Time: 18-20 minutes
Pumpkin Cheesecake Swirl Brownies
A twist on classic brownies, these Pumpkin Cheesecake Swirl Brownies combine the warmth of pumpkin with the creaminess of cheesecake. Perfect for fall festivities or any time you crave a seasonal dessert.
Ingredients:
– 1 and 1/2 sticks unsalted butter, plus more for greasing
– 2 cups sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup all-purpose flour
– 1 cup canned pumpkin puree
– 8 ounces cream cheese, softened
– 1 egg
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, combine butter, sugar, and cocoa powder. Beat until smooth.
4. Add pumpkin puree and mix well.
5. Pour batter into prepared pan and set aside.
6. In a separate bowl, beat cream cheese until smooth. Add egg and vanilla extract; mix until combined.
7. Swirl cheesecake mixture over brownie batter in the pan.
8. Bake for 35-40 minutes or until a toothpick comes out clean.
Cooking Time: 35-40 minutes
Vegan Pumpkin Cheesecake with Coconut Cream
This creamy cheesecake is a delightful twist on the classic pumpkin pie, featuring a rich coconut cream and a graham cracker crust. Perfect for autumn gatherings or as a sweet treat anytime.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup maple syrup
– 1/2 cup unsweetened almond milk
– 1/4 cup canned pumpkin puree
– 12 oz silken tofu, blended until smooth
– 1 tsp vanilla extract
– 1/4 tsp salt
– 1/2 cup coconut cream (chilled)
– Fresh pumpkin pie spice or cinnamon for garnish
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, mix crust ingredients and press into the bottom of a 9-inch springform pan.
3. In a separate bowl, combine cheesecake ingredients and blend until smooth.
4. Pour batter over crust and bake for 45-50 minutes or until edges are set.
5. Chill before serving. Top with whipped coconut cream and garnish with pumpkin pie spice or cinnamon.
Cooking Time: 45-50 minutes
Pumpkin Cheesecake with Pecan Streusel Topping
A creamy pumpkin cheesecake paired with a crunchy pecan streusel topping, perfect for the fall season.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
For the streusel topping:
– 1/2 cup chopped pecans
– 2 tablespoons granulated sugar
– 1 tablespoon all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust and press into a 9-inch springform pan.
3. Beat cream cheese until smooth, then add sugar, pumpkin puree, eggs, and vanilla extract. Mix well.
4. Pour cheesecake batter into the prepared pan.
5. Mix streusel topping ingredients in a bowl, then sprinkle over the cheesecake.
6. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
7. Let cool completely before serving.
Cooking Time: 55-60 minutes
Chocolate Pumpkin Cheesecake
Celebrate the flavors of fall with this decadent dessert that combines the warmth of pumpkin with the richness of chocolate.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup semisweet chocolate chips
– 1/4 cup heavy cream
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust by mixing crumbs, sugar, and melted butter. Press into a 9-inch springform pan.
3. Beat cream cheese until smooth. Add granulated sugar, pumpkin puree, eggs, and vanilla extract. Mix well.
4. Melt chocolate chips in the microwave or in a double boiler. Allow to cool slightly.
5. Pour cheesecake batter into prepared crust. Drizzle with melted chocolate.
6. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
7. Let cool completely before serving.
Cooking Time: 55-60 minutes
Pumpkin Cheesecake with Oreo Crust
Celebrate fall with a creamy pumpkin cheesecake nestled on a rich Oreo crust, perfect for a cozy evening or holiday gathering.
Ingredients:
For the crust:
– 1 1/2 cups Oreo cookies, crushed
– 1/4 cup granulated sugar
For the cheesecake:
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C).
2. Prepare the crust: Mix crushed Oreos and sugar in a bowl.
3. Press the mixture into a 9-inch springform pan.
4. Prepare the cheesecake: Beat cream cheese until smooth, then add sugar, pumpkin puree, eggs, and vanilla extract. Mix well.
5. Pour the cheesecake batter over the crust.
6. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
7. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 55-60 minutes
Pumpkin Cheesecake Bars with Shortbread Crust
These Pumpkin Cheesecake Bars with a buttery Shortbread Crust are the perfect fall treat, combining the warmth of pumpkin and spices with the creaminess of cheesecake.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1 cup canned pumpkin puree
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– Salt to taste
Instructions:
1. Preheat oven to 350°F.
2. Prepare Shortbread Crust by mixing crumbs, sugar, and melted butter in a bowl. Press into a 9×9-inch baking dish.
3. In a separate bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until combined.
4. Pour cheesecake mixture over Shortbread Crust.
5. Bake for 40-45 minutes or until edges are set and center is slightly jiggly.
6. Let cool completely before cutting into bars.
Cooking Time: 40-45 minutes
Pumpkin Cheesecake Mousse
A creamy and light dessert that combines the warmth of pumpkin with the richness of cheesecake, perfect for fall gatherings.
Ingredients:
– 1 (8 oz) package cream cheese, softened
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1 tablespoon heavy cream
– 1 teaspoon vanilla extract
– 1/2 cup whipped cream
– Pinch of salt
Instructions:
1. In a large mixing bowl, beat the cream cheese until smooth.
2. Gradually add the sugar and beat until combined.
3. Add the pumpkin puree, heavy cream, and vanilla extract; mix until well combined.
4. Fold in the whipped cream until no white streaks remain.
5. Spoon the mousse into individual serving cups or a large serving dish.
6. Chill in the refrigerator for at least 2 hours or overnight.
Cooking Time: None (chill time)
Pumpkin Cheesecake Dip with Cinnamon Sugar Chips
Elevate your snack game with this autumnal delight! This creamy pumpkin cheesecake dip is paired with crispy cinnamon sugar chips for a sweet and satisfying treat.
Ingredients:
– 1 (8 oz) package cream cheese, softened
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1 teaspoon vanilla extract
– 1/2 cup heavy cream
– 1/4 cup cinnamon sugar chips (homemade or store-bought)
– Optional: 1/4 cup chopped pecans or walnuts for garnish
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, beat the cream cheese until smooth. Add sugar and mix until combined.
3. Stir in pumpkin puree and vanilla extract.
4. Pour in heavy cream and mix until well combined.
5. Transfer dip to a serving dish or ramekin.
6. Bake for 20-25 minutes, or until lightly set.
7. Remove from oven and let cool slightly.
8. Sprinkle cinnamon sugar chips on top (and nuts, if using).
9. Serve warm with graham crackers, apple slices, or your favorite dippers.
Cooking Time: 20-25 minutes
Gluten-Free Pumpkin Cheesecake
Celebrate the flavors of fall with this creamy, gluten-free pumpkin cheesecake that’s sure to become a seasonal favorite. This show-stopping dessert is perfect for Thanksgiving gatherings or cozy nights in.
Ingredients:
– 1 1/2 cups graham cracker crumbs (gluten-free)
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 3 large eggs
– 1/2 cup canned pumpkin puree
– 1 tsp vanilla extract
– 1/4 tsp salt
Instructions:
1. Preheat oven to 350°F (180°C).
2. Prepare crust by mixing crumbs and sugar in a bowl. Add melted butter, stirring until combined.
3. Press crust into a 9-inch springform pan.
4. Beat cream cheese until smooth. Add eggs one at a time, followed by pumpkin puree, vanilla extract, and salt. Mix well.
5. Pour cheesecake batter over crust.
6. Bake for 45-50 minutes or until center is set.
7. Let cool completely before serving.
Cooking Time: 45-50 minutes
Pumpkin Cheesecake with Maple Whipped Cream
Celebrate the flavors of fall with this creamy and aromatic pumpkin cheesecake, topped with a sweet and tangy maple whipped cream.
Ingredients:
For the cheesecake:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup canned pumpkin puree
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
For the maple whipped cream:
– 1 cup heavy whipping cream
– 2 tablespoons pure maple syrup
– 1 tablespoon unsalted butter, softened
Instructions:
1. Preheat oven to 350°F (180°C).
2. Prepare crust and bake according to package instructions.
3. Beat cream cheese until smooth, then add pumpkin, sugar, eggs, and vanilla extract; mix well.
4. Pour cheesecake batter into prepared pan and bake for 55-60 minutes or until set.
5. Allow cheesecake to cool completely before topping with maple whipped cream.
Cooking Time: 55-60 minutes
Pumpkin Cheesecake Ice Cream
Pumpkin Cheesecake Ice Cream Recipe
This creamy ice cream combines the warm spices of pumpkin pie with the tangy richness of cheesecake, creating a unique and delicious dessert perfect for fall gatherings or anytime you want to satisfy your sweet tooth.
Ingredients:
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup graham cracker crumbs (for crust)
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
Instructions:
- In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat until the sugar dissolves.
- In a separate bowl, whisk together pumpkin puree, vanilla extract, and graham cracker crumbs to make the crust mixture.
- Stir in softened cream cheese and granulated sugar until smooth. Add egg yolk and mix well.
- Pour the ice cream base into an ice cream maker and churn according to manufacturer’s instructions.
- Mix in the pumpkin cheesecake mixture during the last 2 minutes of churning.
- Freeze for at least 4 hours. Scoop and serve!
Cooking Time: 4 hours (freezing time)
Pumpkin Cheesecake Stuffed French Toast
Pumpkin Cheesecake Stuffed French Toast Recipe
Start your day with a sweet and savory twist on classic French toast, featuring a pumpkin cheesecake filling that’s sure to impress.
Ingredients:
– 4 slices of bread ( Challah or brioche work well)
– 1/2 cup canned pumpkin puree
– 8 oz cream cheese, softened
– 1/4 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
– Maple syrup or whipped cream for serving (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, whisk together pumpkin puree, cream cheese, sugar, egg, vanilla extract, cinnamon, and salt until smooth.
3. Butter two slices of bread on the outside.
4. Place one slice of bread on a flat surface and spread half of the pumpkin cheesecake mixture evenly over the bread.
5. Top with the second slice of bread to create a sandwich.
6. Repeat steps 3-5 with the remaining ingredients.
7. Place the stuffed French toast on a baking sheet lined with parchment paper, leaving about 1 inch between each piece.
8. Bake for 20-25 minutes or until golden brown and puffed.
9. Serve warm with maple syrup or whipped cream, if desired.
Cooking Time: 20-25 minutes
Pumpkin Cheesecake Truffles
These bite-sized treats combine the warmth of pumpkin with the creaminess of cheesecake, wrapped up in a rich chocolate coating. Perfect for a Halloween party or as a fall-themed gift.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 16 oz cream cheese, softened
– 1/2 cup canned pumpkin puree
– 1 tsp vanilla extract
– 1 cup powdered sugar
– 1 cup white chocolate chips
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, mix crumbs and sugar. Add butter; stir until combined. Press into prepared pan.
3. Bake crust for 10 minutes. Let cool completely.
4. In a large bowl, beat cream cheese until smooth. Add pumpkin puree, vanilla extract, and powdered sugar; mix until combined.
5. Roll mixture into small balls (about 1 inch in diameter). Place on baking sheet lined with parchment paper. Refrigerate for at least 30 minutes.
6. Melt white chocolate chips in a double boiler or in the microwave. Dip truffles in melted chocolate; place on a piece of parchment paper. Dust with confectioners’ sugar.
Cooking Time: None, as these are no-bake treats!
Pumpkin Cheesecake Parfaits
Get ready to delight your senses with these creamy Pumpkin Cheesecake Parfaits, perfect for fall gatherings and celebrations. Layers of velvety cheesecake, crunchy graham cracker crumbs, and sweet pumpkin puree create a heavenly dessert that’s sure to impress.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1 tsp vanilla extract
– Whipped cream and chopped nuts for garnish (optional)
Instructions:
1. Preheat oven to 350°F (175°C). In a medium bowl, mix crust ingredients; press into the bottom of 6-8 glasses or parfait dishes.
2. Bake for 5 minutes; let cool completely.
3. In a large mixing bowl, beat cream cheese until smooth; add sugar and pumpkin puree; mix until combined.
4. Pour cheesecake mixture over cooled crusts; refrigerate for at least 4 hours or overnight.
5. Top with whipped cream and chopped nuts (if using); serve chilled.
Cooking Time: 5 minutes (crust) + 4-8 hours (refrigeration)
Pumpkin Cheesecake with Graham Cracker Crust
A classic fall dessert, this pumpkin cheesecake combines the warmth of cinnamon and nutmeg with the creaminess of a velvety cheesecake. The graham cracker crust adds a satisfying crunch to each bite.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust: In a medium bowl, mix crumbs, sugar, and melted butter until well combined. Press into a 9-inch springform pan.
3. Make the cheesecake: Beat cream cheese until smooth. Add sugar and beat until combined. Beat in eggs one at a time. Stir in pumpkin puree, cinnamon, nutmeg, and salt.
4. Bake for 55-60 minutes or until center is set.
5. Let cool completely before serving.
Pumpkin Cheesecake Pancakes
Celebrate fall with a twist on classic pancakes! These moist and flavorful Pumpkin Cheesecake Pancakes are perfect for breakfast or brunch.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1 large egg
– 1/2 cup milk
– 2 tablespoons unsalted butter, melted
– 8 ounces cream cheese, softened
– 1 tablespoon granulated sugar
– Pumpkin pie spice (optional)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, combine pumpkin puree, egg, milk, and melted butter.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. In a separate bowl, mix cream cheese and granulated sugar until smooth.
6. Spoon pancake batter onto the skillet or griddle.
7. Dollop with cheesecake mixture (about 1-2 tablespoons per pancake).
8. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
9. Flip and cook an additional minute.
Cooking Time: 4-5 minutes per batch
Enjoy your Pumpkin Cheesecake Pancakes!
Summary
Get ready to indulge in the sweetest season with these 20 decadent pumpkin cheesecake recipes! From classic spiced treats to creative twists like no-bake options and vegan versions, there’s something for everyone. Whether you’re in the mood for a rich and creamy slice, bite-sized morsels, or even cheesecake-stuffed French toast, this collection has got you covered. So go ahead, get cozy with a warm cup of joe and treat yourself to a pumpkin cheesecake paradise!
