Every year that pumpkin season rolls around, I get excited about making warm and cozy desserts.
I know pumpkin pie usually steals the spotlight, but cheesecake deserves its moment too.
It’s silky and creamy with just enough pumpkin and spice to make it perfect for fall.
And you can do so much more than your typical cheesecake!
(Although I can’t resist a simple no-bake pumpkin cheesecake…recipe included in this list.)
So if you’re ready for something a little extra special to share at your table, these pumpkin cheesecake recipes are going to make you very popular this season.
Let’s go!
No-Bake Pumpkin Cheesecake
Let’s start with a classic!
Start with a simple graham cracker crust, mixing crumbs with melted butter and pressing it firmly into a pan.
Beat together cream cheese, pumpkin puree, sugar, and pumpkin pie spice until smooth and creamy.
Fold in some whipped topping so the filling gets light and fluffy.
Spread it over the crust and smooth out the top with a spatula then pop it in the fridge for a few hours to chill before serving.
Pumpkin Cheesecake Bars
Crush graham crackers and stir in melted butter, then press the mixture into a baking dish.
Blend cream cheese, sugar, pumpkin puree, eggs, and spices until everything is nice and silky.
Pour the filling over the crust and bake until it’s just set in the middle then let it cool completely before cutting into bars.
I like to drizzle a little caramel over mine once they’re chilled.
So yum!
Pumpkin Cheesecake Muffins
Mix up a batch of pumpkin muffin batter with flour, sugar, eggs, and pumpkin puree.
Fill each lined muffin cup halfway, then spoon in a swirl of cheesecake filling.
Cover with a little more muffin batter so the filling is tucked inside.
Bake until the tops are puffed and lightly golden.
I love biting into one while it’s still warm and the cheesecake center is soft!
Pumpkin Cheesecake Cookies
Cream together butter, sugar, and pumpkin puree, then stir in flour and spices for a soft cookie dough.
Drop spoonfuls onto a baking sheet and make a little dent in the center.
Fill that dent with a small scoop of cheesecake filling.
Bake until the cookies are set around the edges but soft in the middle.
The filling spreads just enough to create a gooey pocket inside.
Pumpkin Cheesecake Delight
Layer some crushed cookies on the bottom of a dish to make a super quick crust.
Spread over a cream cheese and powdered sugar mixture to form the second layer.
Whip up pumpkin pudding and spread that on top.
Top it off with a fluffy layer of whipped topping, then sprinkle chopped pecans for a little crunch.
Pumpkin Cheesecake Dip
Beat cream cheese until smooth, then blend in pumpkin puree, powdered sugar, and pumpkin spice.
Add whipped topping to make it light and fluffy, then transfer the dip to a bowl and dust with cinnamon on top.
Pop it in the fridge and leave it there until your friends stop by.
You can serve it with graham crackers, pretzels, or apple slices.
Pumpkin Cheesecake Bread
Mix together some flour, sugar, baking soda, and spices in one bowl.
In another bowl, whisk pumpkin puree, eggs, and oil together until smooth.
Stir the wet and dry mixtures just until combined, then pour half the batter into a loaf pan.
Spread some cheesecake filling over it and top with the rest of the batter.
Bake until the loaf is golden and a toothpick comes out clean.
This one is so easy and delicious!
Pumpkin Cheesecake Bites
If you’re looking for just a little taste of pumpkin cheesecake, check out these bites!
Use crushed graham crackers mixed with butter to press into mini muffin tins.
Beat together cream cheese, pumpkin puree, sugar, and an egg until creamy then spoon the mixture into the crusts and bake until set.
Once it’s all cooled, pop them out of the tins for easy little cheesecakes.
I usually top mine with a dab of whipped cream or chocolate shavings.
Pumpkin Cheesecake Balls
These are another yummy and small way to enjoy pumpkin cheesecake.
Blend cream cheese, pumpkin puree, and powdered sugar until smooth.
Stir in some crushed graham crackers until the mixture holds together.
Roll into bite-sized balls and chill in the fridge.
Dip them in melted white or dark chocolate, then let them harden on parchment paper.
Sprinkle with some pumpkin spice for a little extra flavor.
Pumpkin Cheesecake Lasagna
Yes, you read that right…a pumpkin cheesecake lasagna!
Layer crushed cookies mixed with butter in the bottom of a baking dish.
Spread a cream cheese mixture over that for the first creamy layer.
Add pumpkin pudding blended with whipped topping for the second layer.
Top with more whipped topping and smooth it out.
I like to scatter chopped nuts or chocolate chips over the very top.
Pumpkin Cheesecake Brownies
Prepare a batch of brownie batter and spread it into a baking pan.
Whisk together cream cheese, pumpkin puree, sugar, and pumpkin pie spice for the cheesecake swirl.
Drop spoonfuls of the cheesecake mixture over the brownie batter then use a knife to gently swirl the two together.
Bake until the brownies are set and the swirl looks marbled.
Pumpkin Cheesecake Trifle
This one is beautiful and delicious!
Cut cubes of pumpkin bread or spice cake to start your layers.
In a large trifle bowl, add a layer of cake cubes followed by pumpkin cheesecake filling.
Spoon in whipped cream, then repeat the layers until the bowl is full.
Crumble cookies or gingersnaps on top for crunch.
The glass bowl makes every layer look just as good as it tastes.
Cozy Fall Evenings Call for Pumpkin Cheesecake
Fall desserts don’t have to be complicated to feel special, and pumpkin cheesecake recipes are proof of that!
You can whip them up in pans, jars, muffin tins, or even just a big bowl, and they always bring a little comfort to the table.
The mix of pumpkin and cheesecake is cozy, creamy, and just a little bit indulgent, which is exactly what autumn calls for.
So grab your favorite recipe, turn on some cozy music, and let your kitchen smell like fall.
