Fall is here, and for me, that means pumpkin everything! Especially pumpkin cheesecake. I love how creamy and spiced these desserts are. If you’re like me and craving that cozy flavor, you’re in the right place.
I’ve gathered my favorite pumpkin cheesecake recipes for you today. You’ll find a mix of easy bars, simple bites, and classic pies, all packed with that perfect pumpkin taste you’re looking for. Get ready to bake some delightful fall desserts!
Jump to Recipe:
- 1. Pumpkin Blondie Cheesecake Bars
- 2. Easy Pumpkin Cheesecake Bites
- 3. Delightful Pumpkin Cheesecake Swirl Pie
- 4. Adorable Pumpkin Mini Cheesecakes
- 5. Amazing Pumpkin Oreo Cheesecake Bars
- 6. Classic Pumpkin Pie Cheesecake
Pumpkin Blondie Cheesecake Bars
These bars combine the chewy goodness of blondies with a creamy pumpkin cheesecake layer. They are perfect for sharing at any fall get-together, offering a wonderful texture and flavor.
Key Ingredients & Tips
- Cream Cheese Softening: Make sure your cream cheese is at room temperature. This helps prevent lumps and gives you a smooth batter.
- Pumpkin Puree vs. Filling: Always use plain pumpkin puree, not pumpkin pie filling. The filling has added spices and sugar that can change the recipe balance.
What You Need
- All-purpose flour
- Light brown sugar
- Cream cheese, softened
- Canned pumpkin puree
- Eggs
- Spices (cinnamon, nutmeg, ginger)
⏱️ Time: 50 minutes🍽️ Yields: 16 bars
How to Make It
Step 1: Make the Blondie Base
First, preheat your oven. Melt butter, then mix it with brown sugar, eggs, and vanilla. Stir in the flour and a pinch of salt until just combined. Press this mixture into your prepared baking pan to form the base.
Step 2: Prepare the Pumpkin Cheesecake Layer
Next, beat the softened cream cheese until smooth. Add pumpkin puree, sugar, eggs, and your favorite fall spices. Mix well until everything is blended. Carefully pour this cheesecake mixture over the blondie base in your pan.
Step 3: Bake and Chill
Bake the bars until the edges are set and the center is mostly firm. Let them cool completely at room temperature, then chill in the refrigerator for at least 2 hours before slicing and serving. This ensures clean cuts.
📝 Final Note
For the best results, chill these bars thoroughly before slicing. This helps them hold their shape perfectly.
Easy Pumpkin Cheesecake Bites
These mini pumpkin cheesecake bites are simple to make and fun to eat. They are perfectly portioned, making them great for parties or a small sweet treat after dinner.
Key Ingredients & Tips
- Mini Muffin Liners: Use paper or foil mini muffin liners for easy removal. You can also lightly grease the pan directly if you don’t have liners.
- Cooling Slowly: After baking, let the bites cool in the oven with the door ajar for 10-15 minutes. This helps prevent cracking.
What You Need
- Graham cracker crumbs
- Melted butter
- Cream cheese
- Pumpkin puree
- Sugar
- Egg yolk
⏱️ Time: 35 minutes🍽️ Yields: 24 bites
How to Make It
Step 1: Prepare the Crusts
Preheat your oven and line a mini muffin pan with paper liners. Mix graham cracker crumbs with melted butter. Spoon a small amount into each liner and press it down gently to form a crust.
Step 2: Mix the Filling
In a bowl, beat softened cream cheese until smooth. Add pumpkin puree, sugar, egg yolk, and a touch of vanilla. Mix until just combined. Spoon this creamy filling over each prepared crust.
Step 3: Bake and Cool
Bake the bites until the centers are mostly set. Remove them from the oven and let them cool completely on a wire rack. Then, chill them in the refrigerator for at least an hour before serving.
📝 Final Note
These pumpkin cheesecake bites are best served chilled. You can top them with a small dollop of whipped cream just before serving.
Delightful Pumpkin Cheesecake Swirl Pie
This pie combines the best of classic pumpkin pie with a rich cheesecake swirl. It’s a showstopper dessert that everyone will enjoy, bringing together two favorite fall flavors in one.
Key Ingredients & Tips
- Pie Crust: You can use a store-bought pie crust for convenience, or make your own for an extra homemade touch.
- Creating the Swirl: After pouring the pumpkin mixture, spoon dollops of plain cheesecake mixture on top. Use a knife or skewer to gently swirl them together.
What You Need
- Prepared pie crust
- Cream cheese
- Canned pumpkin puree
- Evaporated milk
- Brown sugar
- Pumpkin pie spice
⏱️ Time: 1 hour 15 minutes🍽️ Yields: 8 slices
How to Make It
Step 1: Prep the Crust and Fillings
Press your pie crust into a 9-inch pie plate. For the pumpkin layer, mix pumpkin puree with evaporated milk, eggs, sugar, and spices. For the cheesecake swirl, beat cream cheese with a little sugar, egg, and vanilla.
Step 2: Assemble and Swirl
Pour the pumpkin mixture into the pie crust. Then, drop spoonfuls of the cheesecake mixture over the pumpkin layer. Use a butter knife or a skewer to gently swirl the two mixtures together, creating a pretty pattern.
Step 3: Bake and Chill
Bake the pie until the center is mostly set. Let it cool completely on a wire rack before transferring it to the refrigerator. Chill the pie for at least 4 hours, or overnight, for the best texture and flavor.
📝 Final Note
To prevent the crust from getting too dark, you can cover the edges with foil partway through baking.
Adorable Pumpkin Mini Cheesecakes
These individual pumpkin cheesecakes are both cute and delicious. They are perfect for holidays or when you want a small, personal dessert, offering all the rich flavor in a charming package.
Key Ingredients & Tips
- Crust Choices: Graham cracker crust is classic, but you can also use crushed gingersnaps or shortbread cookies for a different flavor.
- Don’t Overmix: When mixing the cheesecake batter, mix only until just combined. Overmixing can add too much air, which can cause cracks during baking.
What You Need
- Graham crackers
- Melted butter
- Cream cheese
- Granulated sugar
- Pumpkin puree
- Large eggs
⏱️ Time: 45 minutes🍽️ Yields: 12 mini cheesecakes
How to Make It
Step 1: Prepare Muffin Tin & Crust
Preheat your oven to 325°F. Line a standard 12-cup muffin tin with paper liners. Crush graham crackers finely and mix with melted butter. Press about a tablespoon of the mixture into the bottom of each liner.
Step 2: Mix Cheesecake Filling
In a large bowl, beat the softened cream cheese with sugar until smooth. Add the pumpkin puree, eggs, and pumpkin pie spice. Mix on low speed until the ingredients are just combined and no lumps remain.
Step 3: Bake and Cool Thoroughly
Divide the cheesecake batter evenly among the prepared liners. Bake for about 20-25 minutes, or until the centers are almost set. Let them cool in the pan on a wire rack, then chill in the refrigerator for at least 3-4 hours before serving.
📝 Final Note
These mini cheesecakes freeze well for up to a month. Thaw them in the refrigerator overnight before serving.
Amazing Pumpkin Oreo Cheesecake Bars
These bars are a fun twist on a classic, featuring a crunchy Oreo crust paired with a smooth pumpkin cheesecake layer. They are rich, flavorful, and a fantastic dessert for anyone who loves Oreos and pumpkin.
Key Ingredients & Tips
- Oreo Type: Use regular Oreos, not Double Stuf, for the crust. The regular cookies have the right amount of filling to crumb ratio.
- Even Crust: Press the Oreo crust very firmly and evenly into the pan. This helps it stay together when you cut the bars.
What You Need
- Oreo cookies
- Melted butter
- Cream cheese
- Pumpkin puree
- Eggs
- Sugar
⏱️ Time: 1 hour🍽️ Yields: 12-16 bars
How to Make It
Step 1: Prepare the Oreo Crust
Crush entire Oreo cookies (including the cream filling) into fine crumbs. Mix these crumbs with melted butter. Press the mixture firmly into the bottom of a parchment-lined baking pan. Bake this crust for a few minutes.
Step 2: Make Pumpkin Cheesecake Filling
In a large bowl, beat softened cream cheese and sugar until smooth. Add pumpkin puree, eggs, vanilla extract, and pumpkin pie spice. Mix until the batter is creamy and well combined.
Step 3: Bake and Chill Bars
Pour the pumpkin cheesecake filling over the pre-baked Oreo crust. Bake until the cheesecake is mostly set but still has a slight jiggle in the center. Cool completely at room temperature, then chill in the refrigerator for at least 4 hours before slicing.
📝 Final Note
These bars are wonderful plain, but a drizzle of caramel sauce or a dollop of whipped cream makes them extra special.
Classic Pumpkin Pie Cheesecake
This recipe combines the creamy texture of a classic cheesecake with the comforting spices of a pumpkin pie. It’s a rich and festive dessert, perfect for any special fall meal or holiday gathering.
Key Ingredients & Tips
- Water Bath: Baking this cheesecake in a water bath helps it bake evenly and prevents cracks. Wrap your springform pan with foil to keep water out.
- Cooling Time: Allow ample cooling time, both at room temperature and in the refrigerator. This is crucial for the cheesecake to fully set and develop its creamy texture.
What You Need
- Graham cracker crumbs
- Melted butter
- Cream cheese
- Pumpkin puree
- Eggs
- Sour cream
⏱️ Time: 1 hour 45 minutes🍽️ Yields: 10-12 slices
How to Make It
Step 1: Create the Crust
Preheat your oven and wrap the bottom of a springform pan with foil. Mix graham cracker crumbs with melted butter and press this firmly into the bottom of the pan. Bake for a short time, then let it cool.
Step 2: Make the Pumpkin Cheesecake Batter
In a large bowl, beat softened cream cheese with sugar until smooth. Add pumpkin puree, eggs, sour cream, and a blend of fall spices. Mix until the batter is creamy and evenly colored, scraping the sides of the bowl as needed.
Step 3: Bake in a Water Bath
Pour the cheesecake batter over the cooled crust. Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. Bake until the edges are set and the center jiggles slightly.
Step 4: Cool and Chill
Turn off the oven and leave the cheesecake inside with the door ajar for an hour. Remove from the water bath, cool completely at room temperature, then chill in the refrigerator for at least 6 hours, or overnight, before serving.
📝 Final Note
A dollop of fresh whipped cream and a sprinkle of cinnamon really make this cheesecake shine when served.