Pumpkin season is here, and I’m living for it. The leaves are falling, the air’s got that crisp bite, and nothing screams cozy like a creamy pumpkin cheesecake. Whether you’re hosting a fall dinner party or just craving a sweet, spiced treat, these nine recipes are your ticket to autumn bliss. From no-bake wonders to decadent baked classics, each one’s packed with that pumpkin spice magic we all crave. Ready to make your kitchen smell like a fall candle? Let’s get baking (or chilling!).
1. Classic Pumpkin Cheesecake with Gingersnap Crust
This is the OG of pumpkin cheesecakes—rich, creamy, and spiced just right. It’s like a hug from fall itself, with a snappy gingersnap crust that’ll make you ditch graham crackers forever.
Ingredients
- 1 ½ cups gingersnap crumbs (about 30 cookies, pulverized)
- ¼ cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree (not pie filling!)
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 1 cup heavy cream, whipped (for topping)
Step-by-Step Instructions
- Preheat your oven to 325°F. Mix gingersnap crumbs and melted butter, then press into a 9-inch springform pan to form the crust.
- Beat cream cheese and sugar until smooth. Add pumpkin puree, eggs, vanilla, and spices. Mix until it’s velvety.
- Pour the batter over the crust. Bake for 55–60 minutes until the edges are set but the center jiggles slightly.
- Cool at room temp for an hour, then chill in the fridge for at least 4 hours. Top with whipped cream before serving.
Why You’ll Love It
The gingersnap crust adds a spicy crunch that pairs perfectly with the creamy filling. I made this for Thanksgiving once, and my uncle—who swears he hates pumpkin—went back for thirds. True story.
2. No-Bake Pumpkin Cheesecake Mousse
Who has time to bake? This no-bake mousse is light, fluffy, and ready in 20 minutes—perfect for when you’re feeling fancy but lazy.
Ingredients
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- ½ cup powdered sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 ½ cups heavy cream, whipped
- Graham cracker crumbs (for garnish)
Step-by-Step Instructions
- Beat cream cheese and powdered sugar until smooth. Add pumpkin puree, pumpkin pie spice, and vanilla.
- Fold in whipped cream gently to keep it airy.
- Spoon into dessert glasses or jars. Chill for 2 hours.
- Sprinkle graham cracker crumbs on top before serving.
Why You’ll Love It
It’s like eating a cloud of pumpkin spice. I once served this at a girls’ night, and we all agreed it’s dangerously easy to eat. Perfect for when you want dessert without the oven drama.
3. Pumpkin Swirl Cheesecake Bars
These bars are the lovechild of cheesecake and pumpkin pie. Swirly, creamy, and just the right size for sneaking seconds (or thirds).
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- 16 oz cream cheese, softened
- ¾ cup sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
Step-by-Step Instructions
- Preheat oven to 350°F. Mix graham cracker crumbs and butter, then press into an 8×8-inch pan.
- Beat cream cheese and sugar. Reserve ½ cup of this mixture.
- To the rest, add pumpkin, eggs, cinnamon, nutmeg, and vanilla. Pour over crust.
- Drop spoonfuls of reserved cream cheese mixture on top and swirl with a knife. Bake for 35–40 minutes. Cool, then chill for 3 hours.
Why You’ll Love It
The swirls make it look like you spent hours, but it’s stupidly simple. I brought these to a potluck, and they vanished before I could grab one. Lesson learned: hide a few for yourself.
4. Mini Pumpkin Cheesecakes with Pecan Praline Topping
These bite-sized beauties are perfect for parties. The pecan praline topping? It’s like candy and cheesecake had a delicious baby.
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 8 oz cream cheese, softened
- ½ cup sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 tsp pumpkin pie spice
- ½ cup chopped pecans
- ¼ cup brown sugar
- 2 tbsp butter
Step-by-Step Instructions
- Preheat oven to 325°F. Mix graham cracker crumbs and melted butter, then press into a muffin tin lined with paper liners.
- Beat cream cheese, sugar, pumpkin, egg, and pumpkin pie spice. Spoon into liners.
- Bake for 20–25 minutes. Cool completely.
- For topping, melt brown sugar and butter in a saucepan. Stir in pecans. Spoon over cooled cheesecakes.
Why You’ll Love It
These minis are portion-controlled (ha, good luck stopping at one). The praline topping adds a sweet crunch that’s honestly addictive. I made these for a book club, and they were gone in 10 minutes flat.
5. Vegan Pumpkin Cheesecake with Coconut Cream
Dairy-free and still dreamy? Yup, this vegan version is so good, you won’t miss the cream cheese.
Ingredients
- 1 ½ cups crushed vegan gingersnaps
- ¼ cup coconut oil, melted
- 2 cups cashews, soaked overnight
- 1 cup pumpkin puree
- ½ cup maple syrup
- ½ cup coconut cream
- 1 tsp cinnamon
- ½ tsp ginger
- 1 tsp vanilla extract
Step-by-Step Instructions
- Mix gingersnap crumbs and coconut oil. Press into a 9-inch springform pan.
- Blend cashews, pumpkin, maple syrup, coconut cream, cinnamon, ginger, and vanilla until silky.
- Pour over crust. Chill for at least 6 hours.
- Slice and serve with extra coconut cream if you’re feeling extra.
Why You’ll Love It
It’s creamy, spiced, and guilt-free. I tried this at a vegan friend’s dinner party, and even the carnivores were obsessed. Pro tip: soak those cashews well for maximum smoothness.
6. Pumpkin Cheesecake with Salted Caramel Drizzle
Salted caramel and pumpkin? It’s a match made in dessert heaven. This one’s for when you want to impress without breaking a sweat.
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- 16 oz cream cheese, softened
- ¾ cup sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1 tsp pumpkin pie spice
- ½ cup caramel sauce (store-bought or homemade)
- Pinch of sea salt
Step-by-Step Instructions
- Preheat oven to 325°F. Mix graham cracker crumbs and butter, then press into a 9-inch springform pan.
- Beat cream cheese and sugar. Add pumpkin, eggs, and pumpkin pie spice. Pour over crust.
- Bake for 50–55 minutes. Cool, then chill for 4 hours.
- Drizzle with caramel sauce and sprinkle sea salt before serving.
Why You’ll Love It
The salted caramel takes this cheesecake to a whole new level. I served this at a fall brunch, and let’s just say it stole the show from the mimosas. 🙂
7. Pumpkin Cheesecake Stuffed Apples
Okay, this one’s a little extra, but in the best way. Hollowed-out apples stuffed with pumpkin cheesecake? Pure autumn genius.
Ingredients
- 4 large apples, tops cut off and hollowed out
- 8 oz cream cheese, softened
- ½ cup pumpkin puree
- ⅓ cup sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
- ¼ cup crushed graham crackers
Step-by-Step Instructions
- Preheat oven to 375°F. Place hollowed apples in a baking dish.
- Beat cream cheese, pumpkin, sugar, cinnamon, nutmeg, and vanilla. Spoon into apples.
- Bake for 25–30 minutes until apples are tender.
- Sprinkle with graham cracker crumbs before serving.
Why You’ll Love It
It’s like apple pie and cheesecake had a fall fling. I made these for a family gathering, and my niece called them “apple cupcakes.” Kid-approved, adult-obsessed.
8. Chocolate Pumpkin Cheesecake
Chocolate and pumpkin might sound weird, but trust me—it’s a game-changer. This one’s for the chocoholics who want a fall twist.
Ingredients
- 1 ½ cups chocolate cookie crumbs
- ¼ cup melted butter
- 16 oz cream cheese, softened
- ¾ cup sugar
- 1 cup pumpkin puree
- 2 large eggs
- ½ cup semi-sweet chocolate chips, melted
- 1 tsp pumpkin pie spice
Step-by-Step Instructions
- Preheat oven to 325°F. Mix chocolate cookie crumbs and butter, then press into a 9-inch springform pan.
- Beat cream cheese and sugar. Add pumpkin, eggs, melted chocolate, and pumpkin pie spice.
- Pour over crust. Bake for 50–55 minutes. Chill for 4 hours.
Why You’ll Love It
The chocolate adds a rich depth that makes this feel indulgent. I was skeptical at first, but after one bite, I was sold. It’s like fall and winter had a dessert baby.
9. Pumpkin Cheesecake Parfaits
No baking, no fuss, just layers of pumpkin cheesecake goodness in a glass. Perfect for when you want dessert to look Instagram-worthy.
Ingredients
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- ½ cup powdered sugar
- 1 tsp pumpkin pie spice
- 1 cup heavy cream, whipped
- 1 cup crushed gingersnaps
- ½ cup caramel sauce
Step-by-Step Instructions
- Beat cream cheese, pumpkin, powdered sugar, and pumpkin pie spice until smooth.
- Fold in whipped cream.
- In glasses, layer gingersnap crumbs, pumpkin mixture, and caramel sauce. Repeat layers.
- Chill for 1 hour before serving.
Why You’ll Love It
These parfaits are stupidly pretty and taste like fall in a glass. I made them for a dinner party, and everyone thought I was some kind of dessert wizard. Little did they know it took 15 minutes.
Related Recipes:
- Grapes Rolled in Cream | Simple & Refreshing Sweet Treat
- Whipped Chocolate Mousse Cups | Light & Creamy Dessert Recipe
- Microwave Chocolate Lava Cake | Quick Molten Dessert in Minutes
Wrapping It Up
There you have it—nine pumpkin cheesecakes that’ll make your taste buds do a happy dance. From no-bake mousses to decadent baked bars, there’s something here for every fall craving. My personal fave? The salted caramel drizzle one, because, well, caramel. Which one’s calling your name? Whip one up, cozy up with a blanket, and enjoy autumn in every creamy, spiced bite.
