27 Decadent Pumpkin Cheesecake Recipes for Dessert Lovers

Pumpkin cheesecake is the ultimate fall dessert, combining the spicy, comforting taste of pumpkin pie with the rich, velvety texture of cheesecake. Whether you’re a dessert traditionalist or someone who loves to experiment, you’re in for a treat with these 27 decadent pumpkin cheesecake recipes for dessert lovers.

From classic versions to innovative twists, there’s something to satisfy every sweet tooth. So, grab your mixing bowls, preheat your ovens, and let’s dive into these mouth-watering creations!

1. Classic Pumpkin Cheesecake

A tried-and-true favorite that never disappoints.

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 24 oz cream cheese, softened
• 1 cup sugar
• 1 can (15 oz) pumpkin puree
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg

Instructions:

1. Preheat oven to 350°F. Mix graham cracker crumbs and melted butter; press into the bottom of a 9-inch springform pan.
2. Beat cream cheese and sugar until smooth. Blend in pumpkin, eggs, vanilla, and spices.
3. Pour mixture over the crust. Bake for 60 minutes or until center is set. Cool before serving.

2. No-Bake Pumpkin Cheesecake

Perfect for when you need a delicious dessert without turning on the oven.

Ingredients:

• 1 cup graham cracker crumbs
• 1/4 cup melted butter
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 can (15 oz) pumpkin puree
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1 cup whipped cream

Instructions:

1. Mix graham cracker crumbs with melted butter; press into a 9-inch springform pan.
2. Beat cream cheese and powdered sugar until fluffy. Add pumpkin puree, pumpkin pie spice, and vanilla extract; mix well.
3. Fold in whipped cream. Pour mixture over the crust and refrigerate for at least 4 hours before serving.

3. Mini Pumpkin Cheesecakes

Adorable and perfectly portioned for individual servings.

Ingredients:

• 1 cup graham cracker crumbs
• 1/4 cup melted butter
• 12 oz cream cheese, softened
• 3/4 cup sugar
• 1 cup pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice

Instructions:

1. Preheat oven to 350°F. Line a muffin tin with paper liners.
2. Mix graham cracker crumbs with melted butter. Press into the bottom of each liner.
3. Beat cream cheese and sugar until smooth. Blend in pumpkin puree, eggs, vanilla, and pumpkin pie spice.
4. Divide mixture among liners. Bake for 20-25 minutes. Cool before serving.

4. Pumpkin Swirl Cheesecake

A beautiful dessert with a stunning marble effect.

Ingredients:

• 2 cups crushed ginger snaps
• 1/4 cup melted butter
• 24 oz cream cheese, softened
• 1 cup sugar, divided
• 1 can (15 oz) pumpkin puree
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

Instructions:

1. Preheat oven to 350°F. Mix ginger snap crumbs with melted butter. Press into the bottom of a 9-inch springform pan.
2. Beat cream cheese and 3/4 cup sugar until smooth. Remove 1 cup of mixture and set aside.
3. Add remaining sugar, pumpkin puree, eggs, vanilla, and spices to cream cheese mixture. Pour over crust.
4. Drop spoonfuls of reserved cream cheese mixture on top and swirl with a knife for a marble effect.
5. Bake for 60 minutes. Cool before serving.

5. Pumpkin Spice Latte Cheesecake

The popular fall drink in a delicious cheesecake form.

Ingredients:

• 2 cups crushed vanilla wafers
• 1/4 cup melted butter
• 24 oz cream cheese, softened
• 1 cup sugar
• 1 can (15 oz) pumpkin puree
• 3 large eggs
• 1 tsp vanilla extract
• 3 tbsp instant espresso powder
• 2 tsp pumpkin pie spice

Instructions:

1. Preheat oven to 350°F. Mix vanilla wafer crumbs with melted butter. Press into the bottom of a 9-inch springform pan.
2. Beat cream cheese and sugar until smooth. Blend in pumpkin puree, eggs, vanilla, espresso powder, and pumpkin pie spice.
3. Pour mixture over the crust. Bake for 60 minutes. Cool before serving.

6. Gluten-Free Pumpkin Cheesecake

A delicious alternative for those who are gluten-sensitive.

Ingredients:

• 2 cups gluten-free graham cracker crumbs
• 1/4 cup melted butter
• 24 oz cream cheese, softened
• 1 cup sugar
• 1 can (15 oz) pumpkin puree
• 3 large eggs
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice

Instructions:

1. Preheat oven to 350°F. Mix gluten-free graham cracker crumbs with melted butter. Press into the bottom of a 9-inch springform pan.
2. Beat cream cheese and sugar until smooth. Blend in pumpkin puree, eggs, vanilla extract, and pumpkin pie spice.
3. Pour over crust and bake for 60 minutes. Cool before serving.

7. Vegan Pumpkin Cheesecake

Rich and creamy without any dairy or eggs.

Ingredients:

• 2 cups crushed vegan graham crackers
• 1/4 cup melted coconut oil
• 2 cups soaked cashews
• 1 can (15 oz) pumpkin puree
• 1 cup coconut cream
• 1 cup maple syrup
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice

Instructions:

1. Preheat oven to 350°F. Mix vegan graham cracker crumbs with melted coconut oil. Press into the bottom of a 9-inch springform pan.
2. Blend soaked cashews until smooth. Add pumpkin puree, coconut cream, maple syrup, vanilla extract, and pumpkin pie spice. Blend until creamy.
3. Pour over crust and bake for 60 minutes. Cool before serving.

8. Pumpkin Cheesecake Bars

Perfect for serving a crowd at potlucks or parties.

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 24 oz cream cheese, softened
• 1 cup sugar
• 1 can (15 oz) pumpkin puree
• 3 large eggs
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice

Instructions:

1. Preheat oven to 350°F. Mix graham cracker crumbs with melted butter. Press into the bottom of a 9×13-inch baking pan.
2. Beat cream cheese and sugar until smooth. Blend in pumpkin puree, eggs, vanilla extract, and pumpkin pie spice.
3. Pour mixture over the crust. Bake for 50 minutes. Cool before cutting into bars.

9. Pumpkin Cheesecake with Pecan Praline Topping

A delightful crunch that complements the creamy cheesecake.

Ingredients:

• 2 cups crushed shortbread cookies
• 1/4 cup melted butter
• 24 oz cream cheese, softened
• 1 cup sugar
• 1 can (15 oz) pumpkin puree
• 3 large eggs
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice
• 1 cup chopped pecans
• 1/2 cup brown sugar
• 1/4 cup heavy cream

Instructions:

1. Preheat oven to 350°F. Mix shortbread crumbs with melted butter. Press into the bottom of a 9-inch springform pan.
2. Beat cream cheese and sugar until smooth. Blend in pumpkin puree, eggs, vanilla extract, and pumpkin pie spice.
3. Pour mixture over the crust. Bake for 60 minutes. Cool.
4. In a saucepan, heat chopped pecans, brown sugar, and heavy cream until bubbly. Pour over cooled cheesecake.

10. Pumpkin Cheesecake Mousse

A light and airy treat that’s quick to make.

Ingredients:

• 8 oz cream cheese, softened
• 1 cup pumpkin puree
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1 cup whipped cream

Instructions:

1. Beat cream cheese until smooth. Add pumpkin puree, sugar, vanilla extract, and pumpkin pie spice. Mix well.
2. Gently fold in whipped cream.
3. Spoon into individual cups and refrigerate until set.

11. Pumpkin Cheesecake Stuffed French Toast

Dessert for breakfast—why not?

Ingredients:

• 8 oz cream cheese, softened
• 1/2 cup pumpkin puree
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 8 slices of thick bread
• 4 large eggs
• 1 cup milk
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg

Instructions:

1. Mix cream cheese, pumpkin puree, powdered sugar, and vanilla extract until smooth.
2. Spread mixture on 4 slices of bread, top with remaining slices.
3. Whisk eggs, milk, cinnamon, and nutmeg together. Dip sandwiches in egg mixture.
4. Cook on a hot griddle until golden brown and cooked through.

12. Pumpkin Cheesecake Trifle

Layered goodness that’s visually stunning and scrumptious.

Ingredients:

• 24 oz cream cheese, softened
• 1 cup sugar
• 1 can (15 oz) pumpkin puree
• 1 tsp vanilla extract
• 2 cups crumbled gingerbread cake
• 2 cups whipped cream
• 1/4 cup caramel sauce

Instructions:

1. Beat cream cheese and sugar until smooth. Blend in pumpkin puree and vanilla extract.
2. In a trifle dish, layer gingerbread cake, pumpkin cheesecake filling, whipped cream, and caramel sauce. Repeat.
3. Refrigerate until ready to serve.

13. Pumpkin Cheesecake Brownies

For those who can’t choose between brownies and cheesecake.

Ingredients:

• 1 box brownie mix
• 2 eggs
• 1/4 cup water
• 1/2 cup oil
• 8 oz cream cheese, softened
• 1/2 cup sugar
• 1/2 cup pumpkin puree
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice

Instructions:

1. Preheat oven to 350°F. Prepare brownie mix as directed with eggs, water, and oil. Pour into a greased 9×13-inch pan.
2. Beat cream cheese and sugar until smooth. Blend in pumpkin puree, vanilla extract, and pumpkin pie spice.
3. Drop spoonfuls of pumpkin cheesecake mixture onto brownie batter. Swirl with a knife.
4. Bake as directed on the brownie box. Cool before cutting.

14. Frozen Pumpkin Cheesecake

A cool and creamy dessert perfect for warmer days.

Ingredients:

• 2 cups graham cracker crumbs
• 1/4 cup melted butter
• 24 oz cream cheese, softened
• 1 cup sugar
• 1 can (15 oz) pumpkin puree
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1 cup whipped cream

Instructions:

1. Mix graham cracker crumbs with melted butter. Press into the bottom of a springform pan.
2. Beat cream cheese and sugar until smooth. Blend in pumpkin puree, vanilla extract, and pumpkin pie spice.
3. Fold in whipped cream. Pour mixture over crust and freeze for several hours or overnight.

15. Pumpkin Cheesecake with Gingersnap Crust

Spicy gingersnap crust adds a zing to the creamy filling.

Ingredients:

• 2 cups crushed gingersnap cookies
• 1/4 cup melted butter
• 24 oz cream cheese, softened
• 1 cup sugar
• 1 can (15 oz) pumpkin puree
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

Instructions:

1. Preheat oven to 350°F. Mix gingersnap crumbs with melted butter. Press into the bottom of a springform pan.
2. Beat cream cheese and sugar until smooth. Blend in pumpkin puree, eggs, vanilla extract, and spices.
3. Pour over crust. Bake for 60 minutes. Cool before serving.

16. Pumpkin Cheesecake Tart

A delightful tart that’s easy to share.

Ingredients:

• 1 pie crust
• 8 oz cream cheese, softened
• 1/2 cup sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp ground cinnamon

Instructions:

1. Preheat oven to 350°F. Press pie crust into a tart pan.
2. Beat cream cheese and sugar until smooth. Blend in pumpkin puree, egg, vanilla extract, and cinnamon.
3. Pour mixture into tart crust. Bake for 30 minutes. Cool before serving.

17. Pumpkin Cheesecake Fudge

Rich, creamy bites of pure pumpkin cheesecake pleasure.

Ingredients:

• 3 cups white chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice

Instructions:

1. In a microwave-safe bowl, combine chocolate chips and sweetened condensed milk. Microwave until melted, stirring occasionally.
2. Blend in pumpkin puree, vanilla extract, and pumpkin pie spice.
3. Pour mixture into a lined 8×8-inch pan. Refrigerate until set. Cut into squares.

18. Pumpkin Cheesecake Ice Cream

An ice-cold treat with all the flavors of a classic pumpkin cheesecake.

Ingredients:

• 8 oz cream cheese, softened
• 1 cup sugar
• 1 can (15 oz) pumpkin puree
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice
• 2 cups heavy cream
• 1 cup milk

Instructions:

1. Beat cream cheese and sugar until smooth. Blend in pumpkin puree, vanilla extract, and pumpkin pie spice.
2. Stir in heavy cream and milk.
3. Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions.

19. Pumpkin Cheesecake-Stuffed Cookies

Cheesecake filling inside a soft, chewy cookie.

Ingredients:

• 1 cup butter, softened
• 1 cup sugar
• 1 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 can (15 oz) pumpkin puree
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 4 cups flour
• 2 tsp baking soda
• 1/2 tsp salt
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar

Instructions:

1. Preheat oven to 350°F. Beat butter and sugars until creamy. Add eggs, vanilla extract, pumpkin puree, cinnamon, and nutmeg.
2. Mix in flour, baking soda, and salt.
3. For filling, blend cream cheese and powdered sugar until smooth.
4. Scoop cookie dough, flatten, add a dollop of filling, and fold dough around filling. Place on baking sheet.
5. Bake for 12-15 minutes. Cool before serving.

20. Pumpkin Cheesecake Parfaits

Layered parfaits make for an elegant dessert.

Ingredients:

• 8 oz cream cheese, softened
• 1/2 cup sugar
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1 cup whipped cream
• 2 cups crushed graham crackers

Instructions:

1. Beat cream cheese and sugar until smooth. Blend in pumpkin puree, vanilla extract, and pumpkin pie spice.
2. Fold in whipped cream.
3. In serving glasses, layer graham crackers, cheesecake filling, and repeat. Refrigerate before serving.

21. Chocolate Pumpkin Cheesecake

Two favorite flavors combined into one irresistible dessert.

Ingredients:

• 2 cups Oreo cookie crumbs
• 1/4 cup melted butter
• 24 oz cream cheese, softened
• 1 cup sugar
• 1 can (15 oz) pumpkin puree
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1 cup melted semi-sweet chocolate

Instructions:

1. Preheat oven to 350°F. Mix Oreo crumbs with melted butter. Press into the bottom of a springform pan.
2. Beat cream cheese and sugar until smooth. Blend in pumpkin puree, eggs, vanilla extract, and pumpkin pie spice.
3. Pour chocolate over the crust. Pour cheesecake mixture over chocolate.
4. Bake for 60 minutes. Cool before serving.

22. Pumpkin Cheesecake Pancakes

Start your day with these dessert-like pancakes.

Ingredients:

• 1 cup flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup buttermilk
• 1/2 cup pumpkin puree
• 1 large egg
• 2 tbsp melted butter
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar

Instructions:

1. Mix flour, sugar, baking powder, baking soda, cinnamon, and nutmeg in a bowl.
2. In another bowl, combine buttermilk, pumpkin puree, egg, and melted butter.
3. Combine wet and dry ingredients. Mix until smooth.
4. Spoon batter onto a hot griddle. Cook until bubbles form and edges are set. Flip and cook until golden brown.
5. Beat cream cheese with powdered sugar to make the cheesecake topping. Spread on pancakes.

23. Pumpkin Cheesecake Dip

Perfect for dipping graham crackers, apple slices, or cookies.

Ingredients:

• 8 oz cream cheese, softened
• 1/2 cup sugar
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1 cup whipped cream

Instructions:

1. Beat cream cheese and sugar until smooth. Blend in pumpkin puree, vanilla extract, and pumpkin pie spice.
2. Fold in whipped cream.
3. Serve with dippers of your choice.

24. Pumpkin Cheesecake Muffins (continued)

Not your regular muffins—a delightful combination of pumpkin and cheesecake.

Ingredients:

• 2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/2 tsp ground nutmeg
• 2/3 cup sugar
• 2 large eggs
• 1 can (15 oz) pumpkin puree
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar

Instructions:

1. Preheat oven to 350°F and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, beat sugar, eggs, pumpkin puree, oil, and vanilla extract.
4. Combine wet and dry ingredients, mixing just until combined.
5. For the cheesecake filling, beat cream cheese and powdered sugar until smooth.
6. Fill muffin cups halfway with pumpkin batter, add a spoonful of cheesecake filling, and top with more pumpkin batter.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Cool before serving.

25. Pumpkin Cheesecake Crepes

Light and delicate crepes filled with luscious pumpkin cheesecake.

Ingredients:

• 1 cup flour
• 1 tbsp sugar
• 1/4 tsp salt
• 1 1/4 cups milk
• 2 large eggs
• 2 tbsp melted butter
• 8 oz cream cheese, softened
• 1/2 cup pumpkin puree
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice

Instructions:

1. In a blender, combine flour, sugar, salt, milk, eggs, and melted butter. Blend until smooth and let batter rest for 30 minutes.
2. Heat a non-stick skillet over medium heat. Pour a small amount of batter into the skillet, swirling to coat the bottom. Cook until edges begin to lift, then flip and cook for another minute. Repeat with remaining batter.
3. For the filling, beat cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice until smooth.
4. Spread pumpkin cheesecake filling onto each crepe and fold or roll up. Serve immediately.

26. Pumpkin Cheesecake Croissants

An easy yet impressive treat using store-bought croissant dough.

Ingredients:

• 1 roll of store-bought croissant dough
• 8 oz cream cheese, softened
• 1/2 cup pumpkin puree
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice

Instructions:

1. Preheat oven according to croissant dough package directions.
2. Unroll croissant dough and separate into triangles.
3. Beat cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice until smooth.
4. Place a spoonful of pumpkin cheesecake filling onto each triangle, then roll up from the wide end to the tip.
5. Place croissants on a baking sheet and bake according to package instructions, until golden brown. Cool slightly before serving.

27. Instant Pot Pumpkin Cheesecake

Perfectly creamy cheesecake made easy with the Instant Pot.

Ingredients:

• 1 cup graham cracker crumbs
• 1/4 cup melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 1/2 cup pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice

Instructions:

1. Mix graham cracker crumbs with melted butter and press into the bottom of a 7-inch springform pan that fits into your Instant Pot.
2. Beat cream cheese and sugar until smooth. Blend in pumpkin puree, eggs, vanilla extract, and pumpkin pie spice.
3. Pour mixture over the crust.
4. Cover the pan with aluminum foil. Pour 1 cup of water into the Instant Pot and place the trivet inside. Lower the cheesecake onto the trivet.
5. Lock the lid, set the valve to sealing, and cook at high pressure for 35 minutes. Allow pressure to release naturally for 10 minutes, then quick release remaining pressure.
6. Remove and let cool to room temperature, then refrigerate for at least 4 hours before serving.

Conclusion

Nothing captures the essence of fall quite like the flavor of pumpkin, and when combined with the creamy richness of cheesecake, it’s pure dessert magic. These 27 decadent pumpkin cheesecake recipes offer something for everyone, from the novice baker to the seasoned pro.

Whether you’re embracing a classic recipe or trying a unique twist like pumpkin cheesecake-stuffed cookies or pumpkin swirl cheesecake, you’ll find that these treats are perfect for any occasion. I hope these recipes inspire you to get creative in the kitchen and indulge in the comforting flavors of the season. Happy baking and here’s to making delicious memories with every bite!