Pumpkin season is here, and I’m so excited to share my favorite pumpkin cheesecake recipes with you. If you love the creamy texture of cheesecake and the warm spices of pumpkin, you’re in for a treat. These recipes are perfect for sharing with family and friends or simply enjoying a cozy night in.
I’ve gathered six amazing pumpkin cheesecake ideas, from easy bites to impressive pies. You’ll find simple steps and helpful tips for each one, making them easy to bake even if you’re new to making cheesecakes. Let’s get baking!
Jump to Recipe:
- 1. Pumpkin Blondie Cheesecake Bars
- 2. Pumpkin Cheesecake Bites
- 3. Pumpkin Cheesecake Swirl Pie
- 4. Pumpkin Mini Cheesecakes
- 5. Pumpkin Oreo Cheesecake Bars
- 6. Pumpkin Pie Cheesecake
Pumpkin Blondie Cheesecake Bars Recipe
These bars bring together chewy blondies and creamy pumpkin cheesecake. It’s a fantastic dessert for anyone who loves a bit of both worlds in one delicious bite.
Key Ingredients & Tips
- Brown Sugar Base: Using brown sugar in the blondie layer gives it a deep, caramel-like flavor that pairs well with the pumpkin.
- Softened Cream Cheese: Make sure your cream cheese is very soft before mixing. This helps get a smooth, lump-free cheesecake layer.
- Even Layers: Spread the blondie batter and cheesecake batter evenly for beautiful, consistent bars.
What You Need
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
⏱️ Prep Time: 20 minutes⏱️ Bake Time: 30-35 minutes🍽️ Yields: 16 bars
How to Make It
Step 1: Make the Blondie Base
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides. In a medium bowl, mix the melted butter and brown sugar until smooth. Stir in the egg and vanilla. Add the flour, baking powder, and salt, mixing until just combined. Press about two-thirds of this mixture into the bottom of the prepared pan.
Step 2: Prepare the Pumpkin Cheesecake Filling
In another bowl, beat the softened cream cheese and granulated sugar until creamy. Mix in the pumpkin puree and pumpkin pie spice until smooth. Spread this pumpkin cheesecake layer over the blondie base in the pan. Crumble the remaining blondie dough over the cheesecake layer.
Step 3: Bake and Chill
Bake for 30-35 minutes, or until the edges are set and the center is mostly firm. Let the bars cool completely in the pan on a wire rack. Once cooled, place them in the refrigerator for at least 2 hours to chill and firm up before slicing into squares.
📝 Final Note
For clean slices, wipe your knife between each cut.
Pumpkin Cheesecake Bites Recipe
These small pumpkin cheesecake bites are perfect for parties or a quick treat. They are easy to make and everyone loves these mini creamy desserts.
Key Ingredients & Tips
- Vanilla Wafers: A simple vanilla wafer makes a great no-fuss crust for mini cheesecakes.
- Room Temperature Ingredients: Ensure all cold ingredients like cream cheese and eggs are at room temperature. This helps the batter mix smoothly.
- Don’t Overbake: These small bites bake quickly. Take them out when the edges are set but the centers still have a slight jiggle.
What You Need
- 24 vanilla wafer cookies
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 2 large eggs
- Whipped cream or caramel for topping (optional)
⏱️ Prep Time: 15 minutes⏱️ Bake Time: 18-22 minutes🍽️ Yields: 24 bites
How to Make It
Step 1: Prepare Muffin Tin
Preheat your oven to 325°F (160°C). Line a 24-cup mini muffin tin with paper liners. Place one vanilla wafer cookie in the bottom of each liner.
Step 2: Mix the Cheesecake Filling
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the pumpkin puree, pumpkin pie spice, and vanilla extract, mixing until combined. Beat in the eggs one at a time, mixing just until each egg is blended. Do not overmix.
Step 3: Bake and Chill
Divide the cheesecake batter evenly among the prepared muffin cups, filling each almost to the top. Bake for 18-22 minutes, or until the centers are mostly set. Let them cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours before serving. Top with whipped cream or caramel if you like.
📝 Final Note
Store leftover bites in an airtight container in the fridge for up to 3 days.
Pumpkin Cheesecake Swirl Pie Recipe
This pie is a beautiful mix of classic pumpkin pie and creamy cheesecake. The swirl on top makes it look fancy, but it’s really simple to make for any gathering.
Key Ingredients & Tips
- Pre-made Pie Crust: Using a store-bought pie crust saves time and makes this recipe super easy.
- Creating the Swirl: After adding the pumpkin filling, drop dollops of plain cheesecake filling on top and use a knife or skewer to gently create a pretty swirl pattern.
- Cooling Time: Let the pie cool completely at room temperature, then chill in the fridge for several hours. This prevents cracks and ensures a firm slice.
What You Need
- 1 pre-made 9-inch pie crust
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg, plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1/4 cup heavy cream or milk
⏱️ Prep Time: 25 minutes⏱️ Bake Time: 50-60 minutes🍽️ Yields: 8 slices
How to Make It
Step 1: Prepare Crust and Cheesecake Base
Preheat your oven to 375°F (190°C). Press the pie crust into a 9-inch pie plate. In a medium bowl, beat 4 oz (half) of the softened cream cheese with 1/4 cup granulated sugar, the egg yolk, and 1/2 teaspoon vanilla extract until smooth. Set aside about 1/4 cup of this mixture for the swirl.
Step 2: Make the Pumpkin Filling
In another bowl, combine the remaining 4 oz cream cheese, 1/4 cup granulated sugar, the whole egg, 1/2 teaspoon vanilla extract, pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, and salt. Mix until smooth. Stir in the heavy cream or milk. Pour this pumpkin mixture into the prepared pie crust.
Step 3: Add Swirl and Bake
Dollop the reserved plain cheesecake mixture over the pumpkin filling. Use a knife or skewer to gently swirl the plain cheesecake into the pumpkin filling. Bake for 50-60 minutes, or until the edges are set and the center has a slight jiggle.
Step 4: Cool and Chill
Let the pie cool completely on a wire rack for about 2-3 hours. Then, refrigerate for at least 4 hours, or preferably overnight, before slicing and serving.
📝 Final Note
A water bath is not needed for this pie, which makes it even easier!
Pumpkin Mini Cheesecakes Recipe
These individual pumpkin cheesecakes are perfect for single servings. They are cute, easy to handle, and packed with fall flavors. You’ll love having your own little pumpkin treat.
Key Ingredients & Tips
- Graham Cracker Crust: A simple graham cracker crust is a classic and easy base for these mini delights.
- Muffin Liners: Use good quality paper liners for easy removal. You can also use silicone liners.
- Cooling Naturally: Let them cool in the muffin tin before moving them. This helps prevent cracks.
What You Need
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 large eggs
- Whipped cream for topping (optional)
⏱️ Prep Time: 20 minutes⏱️ Bake Time: 20-25 minutes🍽️ Yields: 12 mini cheesecakes
How to Make It
Step 1: Make the Crust
Preheat your oven to 325°F (160°C). Line a 12-cup muffin pan with paper liners. In a small bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until well combined. Press about 1 tablespoon of the mixture into the bottom of each muffin liner to form the crust.
Step 2: Prepare Cheesecake Filling
In a large bowl, beat the softened cream cheese and 1/2 cup granulated sugar until smooth. Mix in the pumpkin puree, pumpkin pie spice, and vanilla extract until fully combined. Beat in the eggs one at a time, mixing just until blended.
Step 3: Bake and Chill
Fill each muffin cup with the cheesecake batter, almost to the top. Bake for 20-25 minutes, or until the centers are set. Let the mini cheesecakes cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 3 hours before serving. Top with whipped cream if you like.
📝 Final Note
These freeze well! Wrap them individually and store for up to a month.
Pumpkin Oreo Cheesecake Bars Recipe
If you love Oreos, you need to try these pumpkin cheesecake bars. They have a dark, crunchy Oreo crust that works so well with the creamy pumpkin layer. It’s a simple, crowd-pleasing dessert.
Key Ingredients & Tips
- Oreo Crumbs: Use whole Oreos, filling and all, for the crust. They create a rich, dark base.
- Creamy Texture: Make sure your cream cheese is very soft so you get a perfectly smooth cheesecake.
- Topping Ideas: A sprinkle of cinnamon sugar or a dollop of whipped cream on top makes these bars even better.
What You Need
- 25 Oreo cookies, finely crushed (about 2 cups)
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 2 large eggs
⏱️ Prep Time: 15 minutes⏱️ Bake Time: 30-35 minutes🍽️ Yields: 16 bars
How to Make It
Step 1: Prepare Oreo Crust
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper. In a medium bowl, mix the crushed Oreo cookies with the melted butter until well combined. Press this mixture evenly into the bottom of the prepared pan to form the crust.
Step 2: Mix Pumpkin Cheesecake Filling
In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Stir in the pumpkin puree, pumpkin pie spice, and vanilla extract until completely blended. Beat in the eggs one at a time, mixing just until each egg is combined.
Step 3: Bake and Chill
Pour the pumpkin cheesecake mixture over the Oreo crust in the pan. Bake for 30-35 minutes, or until the edges are set and the center has a slight jiggle. Let the bars cool completely at room temperature, then refrigerate for at least 4 hours before slicing and serving.
📝 Final Note
You can add crushed Oreos on top for extra crunch before baking!
Pumpkin Pie Cheesecake Recipe
This is the ultimate dessert that combines your favorite fall pie with creamy cheesecake. It’s rich, smooth, and perfect for Thanksgiving or any special autumn meal. Everyone will ask for the recipe!
Key Ingredients & Tips
- Graham Cracker Crust: A classic and simple crust that offers a good texture contrast to the creamy filling.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Water Bath Baking: While not strictly required, a water bath helps prevent cracks and creates a super creamy, smooth cheesecake.
What You Need
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream or heavy cream
⏱️ Prep Time: 25 minutes⏱️ Bake Time: 60-75 minutes🍽️ Yields: 12 slices
How to Make It
Step 1: Prepare Crust
Preheat your oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let it cool while you make the filling. Wrap the outside of the springform pan with heavy-duty aluminum foil if you plan to use a water bath.
Step 2: Make Cheesecake Filling
In a large bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy. Add the pumpkin puree, pumpkin pie spice, and vanilla extract, mixing until just combined. Beat in the eggs one at a time, making sure each is mixed in before adding the next. Stir in the sour cream or heavy cream.
Step 3: Bake the Cheesecake
Pour the cheesecake batter over the cooled crust. If using a water bath, place the springform pan into a larger roasting pan and add hot water to the roasting pan, reaching halfway up the side of the springform pan. Bake for 60-75 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
Step 4: Chill Completely
Remove the cheesecake from the oven and water bath (if used). Let it cool completely on a wire rack at room temperature. Once cool, cover and refrigerate for at least 6 hours, or overnight, before removing from the pan and slicing.
📝 Final Note
For a crack-free top, ensure your ingredients are at room temperature and do not overmix the batter.
