20+ Best Pumpkin Cheesecake Recipes

Love cheesecake? Love pumpkin? Then buckle up—because these pumpkin cheesecake recipes are ready to make your fall ridiculously delicious.

We’re talking creamy classics, no-bake wonders, pumpkin-stuffed muffins, Oreo crusts, caramel drizzles, and even ice cream. Basically, if there’s a way to turn pumpkin and cream cheese into dessert gold, it’s in this list.

Whether you’re a seasoned home baker or just here for the drool-worthy ideas, there’s a little something for everyone. So grab a fork (or your coziest sweater) and scroll through the 20+ best pumpkin cheesecake recipes to treat yourself this season.

Thanks for the reminder! Here’s the updated version with the “Get the Recipe” phrase correctly hyperlinked for each of the four pumpkin cheesecake recipes:

1. Classic Pumpkin Cheesecake

If you’re craving that comforting, old school fall dessert this one delivers in spades. This classic pumpkin cheesecake has a spiced graham cracker crust and ultra creamy pumpkin filling—it’s basically the Thanksgiving slice you’ve been dreaming about.

Picture a thick, buttery crust kissed with warm pumpkin pie spice then filled with a dreamy blend of cream cheese, a generous cup of pumpkin purée, and a hint of vanilla.

It bakes in a water bath to ensure that silky, crack-free surface. After an hour in the oven and a long chill in the fridge, it firms up into that perfect, sliceable texture.

What makes this classic stand out is its simplicity married with depth—five core filling ingredients plus the little pumpkin-pie-spiced crunch in the crust. You can freeze it too, for up to a month—perfect for prepping ahead.

Tip: add a swirl of caramel sauce on top for a sweet finish. Serve it with a dollop of whipped cream and maybe a mug of spiced latte. It’s the kind of dessert that pauses the table for a moment of yum.

Photo credit: mybakingaddiction.com
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2. No Bake Pumpkin Cheesecake

Talk about low fuss dessert goals—this no bake pumpkin cheesecake takes zero oven time and zero stress.

It starts with a crunchy gingersnap crust that gives you a spicy crunch from the very first bite. The filling? Think smooth pumpkin mousse whipped together with cream cheese, pumpkin purée, and just the right amount of spice. It sets up beautifully in the fridge so you skip the water bath and the worry about cracks.

What makes this one amazing is its airy texture and bold flavor—light enough for a cool evening treat but still full of fall vibes. And it only gets better with time—a few hours in the fridge lets the spices meld for next-level flavor.

Tip: mix your own pumpkin spice blend to dial up warmth. Serve in individual jars or full pan—make-ahead magic. This is perfect for when you’ve used every oven rack but still need dessert on the table.

Photo credit: sallysbakingaddiction.com
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3. Mini Pumpkin Cheesecakes

One bite of these mini pumpkin cheesecakes and you’ll wonder why dessert was ever served any other way.

Each little muffin-tin cheesecake starts with a graham cracker crust packed tight and topped with a creamy pumpkin-spiced filling that bakes into perfectly portioned delights. They’re velvety and rich, with warm cinnamon, nutmeg, and ginger swirling through every bite.

These minis shine for gatherings or holiday buffets—you know, those where everyone wants just one that won’t tip the scale.

And they store like champs: fridge-fresh for days, or pop them in the freezer for up to a month. Let them thaw before serving, and they’re still mini marvels.

Tip: garnish with whipped cream and a dusting of cinnamon just before serving. Feeling fancy? Top each with a drizzle of salted caramel.

Photo credit: lemontreedwelling.com
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4. Pumpkin Cheesecake Bars

This recipe turns pumpkin cheesecake into convenient, tray-size bars that are crowd favorites—and don’t need slicing like a traditional cake.

Start with a buttery graham cracker crust pressed into a 9×13 pan, then pour on a marbled filling that blends creamy cheesecake and pumpkin pie flavors in every bite. The swirl effect gives you pockets of tangy cheesecake and cozy pumpkin spice all together.

What sets these bars apart is their party-ready format and flavor layering—you get rich cream cheese, warm spices, and a buttery base in every square.

They bake in about 50 minutes, then chill for at least eight hours, but trust me it’s worth that wait.

Tip: use full-fat cream cheese and sour cream for the smoothest, most luscious finish. Let them chill in the fridge overnight for clean slices. These keep for three days in the fridge or freeze for up to a month.

Photo credit: celebratingsweets.com
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5. Pumpkin Swirl Cheesecake

One bite of this pumpkin swirl cheesecake and you’re in flavor heaven. It starts with a spicy gingersnap cookie crust that gives you a satisfying crunch with a warm ginger kick.

Then comes that dreamy pumpkin‑cream‑cheese filling—with swirls of pure pumpkin goodness folded beautifully into the mix and drizzled with salted caramel.

It’s pretty enough for a holiday table but easy enough for a cozy night in.

What makes it stand out is the swirl effect—it’s not just pumpkin cheesecake, it’s pumpkin art on a plate. The combination of textures—crunch, creamy, silky—gives you that festive indulgence without overdoing it.

Tip: serve it chilled with an extra drizzle of caramel and whipped cream. Feeling adventurous? Try a dairy‑free cream cheese swap—it keeps the flavor and cuts calories. Perfect for a dinner party finale or a solo slice on a chill evening.

Photo credit: erinliveswhole.com
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6. Pumpkin Cheesecake with Gingersnap Crust

Talk about taking pumpkin cheesecake to the next level—this one has a bold gingersnap base that transforms the whole experience.

The filling is a dreamy mix of cream cheese and sour cream, with pumpkin puree and cozy fall spices layered throughout. What really shines is how light and fluffy it is—yet still creamy. Every bite feels indulgent and elevated, without being dense or heavy.

If you’re serving this at Thanksgiving or Friendsgiving, expect applause. The gingersnap crust cuts through the richness of the filling, giving you a perfect balance of tangy and spicy. It’s been perfected over years of testing, making it a true showstopper.

Tip: crush triple‑ginger snaps for best flavor or any crunchy gingersnaps. Bake it in a water bath for a silky, crack‑free top. This one’s great with a dollop of lightly sweetened whipped cream and a sprinkle of cinnamon.

Photo credit: playswellwithbutter.com
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7. Pumpkin Cheesecake Brownies

This mash‑up of rich brownies and creamy pumpkin cheesecake is a wild flavor party—and it totally works.

It’s built in layers: a fudgy chocolate brownie bottom, followed by a luscious pumpkin‑spiced cheesecake layer that bakes into the top. The combo of dense, chocolatey base and silky, subtly spiced pumpkin swirl is perfect for when you want dessert but can’t decide what to make.

What makes it amazing is its two‑texture appeal. You get that comforting chocolate fix and the mellow pumpkin warmth at the same time—great for bake sales, afternoon pick‑me‑ups, or just a cozy treat at home.

Tip: swirl the cheesecake layer with a knife for pretty marbling. When serving, a scoop of vanilla ice cream or a drizzle of caramel sauce makes it even more decadent. Store in the fridge for up to 5 days, or freeze for long‑term treat prep.

Photo credit: jocooks.com
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8. Pumpkin Cheesecake Trifle

This pumpkin cheesecake trifle? Total crowd‑pleaser layered in a big glass bowl—zero baking drama but tons of visual wow.

Start with cubes of angel food cake, then layer fluffy no‑bake pumpkin cheesecake, airy whipped cream, and repeat.

Each spoonful delivers cake, cream, and sweet pumpkin spice all at once. It’s festive without being fussy and perfect for potlucks or holiday brunch.

What makes it shine is how easy and impressive it is. Minimal prep—just whip, fold, and stack—and you end up with a stunning dessert that’s light but indulgent.

Tip: prep it the day ahead to let the flavors mingle. Swap angel food for pound cake or gingersnap crumbs if you want extra crunch. Garnish with a sprinkle of pumpkin pie spice before serving.

Photo credit: momontimeout.com
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9. Pumpkin Cheesecake Muffins

This one’s a total crowd favorite for breakfast fans and snack lovers alike.

Imagine biting into a moist, perfectly spiced pumpkin muffin that hides a gooey cream cheese center—and then topping it with a buttery, brown‑sugar crumb.

It’s like pumpkin spice meets cream cheese danish in muffin form. The texture contrast—tender cakey crumb with a creamy surprise inside—makes every bite feel indulgent.

What makes these muffins shine is that neat cream cheese center that doesn’t leak all over, plus the crunchy crumble that adds a bakery‑style finish.

Sally even nailed the balance of pumpkin and spice so it’s cozy without being too heavy. Plus, they bake in about 22 minutes—perfect when you need a batch fast.

Tip: scoop the cream cheese filling in with a pastry bag or zip‑top bag so it stays perfectly centered. Serve warm or room‑temp, maybe with a hot latte or cider. Great for brunch spreads or lunchbox treats.

Photo credit: sallysbakingaddiction.com
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10. Pumpkin Cheesecake Ice Cream

One bite of this egg‑free pumpkin cheesecake ice cream and you’ll wish fall never ended.

This super‑easy, churned‑or‑no‑churn treat combines smooth, creamy ice cream base with tangy cream cheese and warm pumpkin pie spices. It’s thick, cool, and creamy—exactly what you need for a cozy autumn evening or a heated summer night that still wants pumpkin vibes .

What makes it stand out is the texture: rich and luscious without eggs, thanks to the cream cheese and sour cream combo. And for fun, a sprinkle of Biscoff or graham cracker crumbs adds crunch and cookie‑like charm.

Tip: mix in crushed cookies just before scooping so they stay crisp. Serve with a dollop of whipped cream or drizzle caramel sauce on top. Perfect for holiday dinners, potlucks, or no‑bake fall dessert lovers.

Photo credit: iwashyoudry.com
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11. Pumpkin Cheesecake Stuffed French Toast

If you want brunch to feel next‑level, this pumpkin cheesecake stuffed French toast is your answer.

Thick slices of challah or brioche are stuffed with a creamy, spiced pumpkin‑cheesecake filling, dipped in an egg‑milk bath, then griddled to golden perfection. The result? A breakfast sandwich that oozes warm pumpkin flavor when cut, with a tender, custardy exterior.

What makes this one amazing is how it blends breakfast comfort‑food with dessert flair. Every bite gives you bread, creamy filling, and autumn spice all together. It’s indulgent yet cozy, ideal for slow weekend mornings or holiday brunches .

Tip: use whole milk or cream in the egg wash for a richer texture, and don’t over‑soak the bread so it stays tender, not soggy. Serve with maple syrup, fresh berries, or a dusting of powdered sugar.

Photo credit: lepetiteats.com
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12. Pumpkin Cheesecake Cookies

This recipe brings cookie‑obsession levels to new heights.

Soft, chewy pumpkin cookies are rolled in spiced sugar and hide a creamy cheesecake filling in each bite. The cookies stay tender—despite all that pumpkin—thanks to a clever trick of drying the puree before mixing it in. And the cream cheese middle? Sweet, tangy, and totally decadent.

What makes these cookies shine is that balance of textures: a chewy pumpkin base, crisp sugar coating, and soft, creamy filling. They’ve gone viral, and food blogs rave that these are “the best pumpkin cheesecake cookies”—and TikTok fans agree.

Tip: freeze the cream cheese balls before rolling in dough to keep the center neat. These are perfect for cookie boxes, school snacks, or as a cozy evening treat with coffee.

Photo credit: inbloombakery.com
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13. Instant Pot Pumpkin Cheesecake

Talk about genius fall dessert—this Instant Pot pumpkin cheesecake is basically pressure‑cooker magic with no oven fuss.

You mix a gingersnap‑crumb crust, press it into a springform pan, pour over a silky blend of cream cheese, pumpkin, eggs, spices, and heavy cream—and then let the IP do its thing. Twenty‑five minutes later? A rich, creamy cheesecake emerges with a crack‑free top and deep, layered flavor thanks to seven rounds of recipe testing.

Eating this is like diving into a warm hug: spicy crust, smooth pumpkin filling, and that dense, lush texture that only pressure cooking can deliver. It’s ideal when your oven’s tied up, or when you want a truly impressive dessert with minimal stress.

Tip: freeze for 15 minutes before removing from the pan to keep the crust and filling intact. Serve chilled with whipped cream or caramel drizzle for extra cozy vibes.

Photo credit: damndelicious.net
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14. Vegan Pumpkin Cheesecake

If you think vegan desserts can’t be indulgent, this vegan pumpkin cheesecake will change your mind.

It swaps traditional cream cheese and eggs for dairy-free cream cheese, coconut oil, and cornstarch. The result? An incredibly creamy, slight tang that mirrors classic cheesecake—with every bit of pumpkin‑pie spice flavor. The crust is graham crumbs mixed with vegan butter, pressed into a springform pan.

The cool part: despite being entirely plant-based, this dessert tastes like the real deal. No tofu, no guilt, and no missing out on that silky texture. It’s perfect for Thanksgiving or anytime you want a fully vegan treat that doesn’t sacrifice flavor .

Tip: choose a mild vegan cream cheese like Go Veggie or Kite Hill for the silkiest results. Chill overnight for a clean slice, then serve with dairy‑free whipped cream and a sprinkle of cinnamon.

Photo credit: karissasvegankitchen.com
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15. Pumpkin Cheesecake Pie

Warm, familiar, and easier than you ever thought—Sally’s pumpkin cheesecake pie is the cozy shortcut everyone needs.

This version squeezes rich pumpkin cheesecake filling into a pie dish with a sweet Biscoff cookie crumb crust. Skip the water bath and oven‑cooling drama—you bake, cool for an hour, then chill for just a couple of hours. No cracks, no stress.

Each slice is smooth, creamy, and laced with warm cinnamon and Biscoff caramel notes. It’s crowd‑stuff, ideal for when you want cheesecake vibes without a full cake. It even racked up glowing reader reviews: “I’ve made this twice—for Thanksgiving and Christmas. Everyone loved it”.

Tip: make it ahead—chill up to two days. Serve with a dollop of whipped cream and maybe a few extra crushed cookies on top.

Photo credit: sallysbakingaddiction.com
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16. Pumpkin Cheesecake Bites (Truffles)

One bite of these pumpkin cheesecake truffles and you’ll fall hard for bite‑sized fall bliss.

They’re no‑bake, gluten‑free treats made by blending pumpkin, cream cheese, sweetened condensed milk, graham crumbs, and white chocolate chips. Roll into balls, chill, coat in sugar—and voilà: truffles that look like mini pumpkins thanks to chocolate stems and lines.

What makes these magical is their playful presentation and flavor punch: creamy interior, sweet crunch, and real pumpkin vibes—all in a tap‑and‑serve piece. They’re perfect for Halloween parties, cookie swaps, or just when you want something cozy without baking heat.

Tip: chill the balls before rolling in sugar to keep them neat. Store in fridge or freezer for grab‑and‑go treats.

Photo credit: princesspinkygirl.com
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17. Turtle Pumpkin Cheesecake

Talk about dessert decadence—this turtle pumpkin cheesecake combines pumpkin, chocolate, caramel, and pecans in a single slice.

It starts with a dark chocolate–wafer cookie crust that sets the stage, then a creamy pumpkin–cheesecake layer that bakes to silky perfection. Once it cools, it’s showered with chopped toasted pecans, gooey caramel topping, and a drizzle of melted chocolate. Every bite hits rich, nutty, and fall-spiced notes.

What makes it stand out is that turtle trio—pecans, caramel, and chocolate—layered over pumpkin so no bite tastes the same. Despite its show-stopper status, it’s prep-friendly: press the crust, bake at 300°F, chill for a few hours, then top it off and serve .

Tip: wrap your springform pan in foil to prevent leaks, and chill overnight so the caramel sets beautifully. Serve it with strong coffee or as the grand finale to a holiday dinner.

Photo credit: bettycrocker.com
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18. Caramel Pumpkin Cheesecake

If pumpkin and caramel are a perfect pair, then this caramel pumpkin cheesecake is the dream combo.

You start with a classic graham cracker crust spiced with cinnamon, then blend cream cheese, sour cream, brown sugar, pumpkin puree, and pumpkin pie spice until silky. After baking in a water bath, it’s finished with whipped cream and a generous caramel drizzle. Texture is silky-smooth and flavor is sweet-meets-spice comfort.

What makes this one shine is its perfect balance: the tang of cream cheese, the warmth of pumpkin spice, and the sticky richness of caramel. It’s been called “the ultimate fall dessert” for good reason .

Tip: cool the cake in the turned-off oven before refrigerating—it prevents cracks and helps the caramel soak in just right. Serve with extra caramel on top and maybe some flaked sea salt for contrast.

Photo credit: lenoxbakery.com
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19. Pumpkin Cheesecake Crescent Rolls

One bite of these pumpkin cheesecake crescent rolls and you’ll catch yourself smiling by slice two.

Flaky crescent roll dough gets filled with a creamy pumpkin–cheesecake mixture, rolled up, then baked until golden. They puff up beautifully, and each spiral reveals a soft, spiced center—like a mini cinnamon roll’s hug, but with pumpkin cheesecake filling.

What makes these stand out is their hand-held convenience—they’re perfect for breakfast, brunch, or a grab-and-go dessert. They deliver comfort-food warmth with minimal effort—no slicing, no slicing plate required.

Tip: sprinkle with powdered sugar or cinnamon sugar just before serving. These taste best fresh but can be wrapped and warmed later without a hitch.

Photo credit: lemontreedwelling.com
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20. Pumpkin Tiramisu Cheesecake Bars

A clever mashup of fall and Italian dessert vibes—pumpkin tiramisu cheesecake bars offer creamy comfort with a coffee kick.

Layers of pumpkin cheesecake blend with ladyfinger or biscuit base soaked in espresso or coffee liqueur. It’s a bar version of tiramisu meets cheesecake meets pumpkin spice—cool and creamy but still autumnally cozy.

What makes these unique is their flavor layering: smooth pumpkin filling, espresso-soaked base, and maybe a dust of cocoa or cinnamon on top. It’s part dessert bar, part coffeehouse treat—perfect for when you want something a little unexpected.

Tip: chill overnight for best texture and let the coffee flavor shine. These bars travel well and are great for dessert tables or Thanksgiving potlucks.

Photo credit: cakeolino.com
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21. Easy Pumpkin Cheesecake with Oreo Crust

Talk about bold contrast—this pumpkin cheesecake with Oreo crust pairs silky pumpkin filling with a rich chocolate-oreo base.

You press crushed Oreos into a pan, top them with a pumpkin-spiced cheesecake filling, bake until just set, then chill until firm. The result is a deep chocolate crunch on the bottom and a sweet, tangy pumpkin layer up top—two textures mashed into one slice.

What makes this one a win is its simplicity and flavor balance: chocolate lovers and pumpkin fans both win. And no water bath needed—just simple bake, chill, slice, and serve.

Tip: add a coffee-flavored whipped cream on top to echo the chocolate base. Store in the fridge for up to a week—or freeze for long-term treat prep.

Photo credit: thesqueakymixer.com
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Conclusion

Pumpkin cheesecake has a way of making any day feel a little more special—and now you’ve got more than 20 reasons to keep the oven (or fridge) ready.

These pumpkin cheesecake recipes cover all the cravings: easy bakes, indulgent bars, spiced muffins, rich bites, and chilled desserts perfect for make-ahead magic. Some are simple and classic, others a little more fun and playful—but every one is full of that cozy, spiced flavor we love.

If you found a new favorite, leave a comment or share it with friends. And if you’re planning ahead, go ahead and bookmark this roundup so the next time pumpkin season rolls around, you’re more than ready.