18 Decadent Pumpkin Cheesecake Recipes Perfect for Fall

Fall is the season for cozy sweaters, crackling fires, and of course—pumpkin everything! If you’re craving a dessert that’s rich, creamy, and packed with seasonal spice, you’re in luck. We’ve rounded up 18 decadent pumpkin cheesecake recipes that are sure to impress, from classic twists to bold new flavors. Whether you’re hosting a gathering or just treating yourself, these indulgent bakes are pure autumn magic.

Classic Pumpkin Cheesecake with Graham Cracker Crust

This creamy, spiced pumpkin cheesecake sits on a buttery graham cracker crust—just sweet enough to let the warm fall flavors shine.

Ingredients

• For the crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tbsp melted unsalted butter
• For the filling: 2 (8 oz) packages cream cheese (softened), 3/4 cup granulated sugar, 1 (15 oz) can pure pumpkin puree, 3 large eggs, 1 tsp vanilla extract, 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp salt

Instructions

1. Prep the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press firmly into a 9-inch springform pan. Bake at 325°F for 10 minutes, then cool slightly.
2. Make the filling: Beat cream cheese and 3/4 cup sugar until smooth. Add pumpkin puree, eggs (one at a time), vanilla, cinnamon, ginger, nutmeg, and salt, mixing just until blended.
3. Bake: Pour filling over crust. Bake at 325°F for 50–55 minutes until edges are set but center jiggles slightly. Cool in the oven with the door cracked for 1 hour, then chill for 4+ hours.

The gentle spice blend and velvety texture make this cheesecake feel indulgent without being overly heavy—perfect for Thanksgiving or any cozy gathering.

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Spiced Pumpkin Cheesecake with Pecan Topping

This spiced pumpkin cheesecake is like autumn in a slice—creamy, warmly spiced, and crowned with a buttery pecan crunch.

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp melted unsalted butter
• 3 (8 oz) packages cream cheese, softened
• 1 cup packed light brown sugar
• 1 (15 oz) can pure pumpkin puree
• 3 large eggs
• 1 tsp vanilla extract
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• 1 cup chopped pecans
• 2 tbsp maple syrup

1. Preheat oven to 325°F. Mix 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into a 9-inch springform pan. Bake for 10 minutes, then cool.
2. Beat cream cheese and 1 cup brown sugar until smooth. Add pumpkin puree, eggs, 1 tsp vanilla, 1 ½ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves, and ½ tsp salt. Mix until just blended.
3. Pour filling over crust. Bake for 55–60 minutes until edges are set but center jiggles slightly. Cool completely.
4. Toss 1 cup pecans with 2 tbsp maple syrup and sprinkle over cheesecake. Chill for 4 hours before serving.

The secret here? The pecan topping adds a caramelized crunch that plays perfectly against the velvety spiced filling—no water bath required!

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

No-Bake Pumpkin Cheesecake with Whipped Cream

This creamy, spiced pumpkin cheesecake skips the oven entirely—just chill and enjoy the dreamy autumnal flavors!

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 6 tbsp melted unsalted butter
• 1/4 cup granulated sugar
• 16 oz cream cheese, softened
• 1 cup canned pumpkin puree
• 1/2 cup packed brown sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions:

1. Make the crust: Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl until combined. Press firmly into a 9-inch pie dish and chill for 15 minutes.
2. Prepare filling: Beat cream cheese until smooth. Add pumpkin puree, brown sugar, vanilla, cinnamon, ginger, nutmeg, and salt; mix until fully blended. Spread over crust and smooth the top.
3. Whip the cream: In a separate bowl, beat heavy cream and powdered sugar to stiff peaks (about 3 minutes). Spread over cheesecake or pipe decoratively.
4. Chill for at least 4 hours (or overnight) until set. Slice and serve cold.

The secret here? The whipped cream layer adds a cloud-like contrast to the rich, spiced filling—no baking required for this showstopper!

Tip: For clean slices, dip your knife in hot water and wipe it dry between cuts.

Pumpkin Swirl Cheesecake with Chocolate Ganache

This decadent cheesecake combines spiced pumpkin and velvety chocolate for a showstopping dessert that’s easier than it looks!

Ingredients:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp melted unsalted butter
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup canned pumpkin puree
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ cup heavy cream
• 4 oz semisweet chocolate, finely chopped

Instructions:

1. Prep: Preheat oven to 325°F. Mix graham cracker crumbs, ¼ cup sugar, and melted butter. Press into a 9-inch springform pan. Bake for 10 minutes, then cool.
2. Filling: Beat cream cheese and 1 cup sugar until smooth. Add vanilla and eggs one at a time. Remove 1 ½ cups batter; set aside.
3. Pumpkin Swirl: To remaining batter, fold in pumpkin puree, cinnamon, nutmeg, and cloves. Pour over crust. Dollop reserved plain batter on top; swirl with a knife.
4. Bake: Bake 50–55 minutes until edges are set but center jiggles slightly. Cool completely, then chill 4 hours.
5. Ganache: Heat heavy cream until steaming. Pour over chopped chocolate; let sit 2 minutes, then stir until smooth. Spread over chilled cheesecake.

The marbled pumpkin and cream cheese layers peek through the glossy ganache, making every slice as pretty as it is rich.

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Mini Pumpkin Cheesecakes with Caramel Drizzle

These mini pumpkin cheesecakes are the perfect bite-sized treat—creamy, spiced, and topped with a dreamy caramel drizzle for that extra indulgence.

• 12 vanilla wafer cookies (or graham cracker crumbs, 1/2 cup)
• 2 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 1/2 cup canned pumpkin puree
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 tsp pumpkin pie spice
• Pinch of salt
• 1/4 cup caramel sauce (store-bought or homemade), warmed

1. Prep: Preheat oven to 350°F. Line a 12-cup muffin tin with liners. Place 1 vanilla wafer in the bottom of each liner (or mix crumbs with melted butter and press 1 tbsp into each).
2. Filling: Beat cream cheese until smooth. Add pumpkin puree, sugar, egg, vanilla, pumpkin pie spice, and salt; mix until just combined. Divide evenly among cups (about 2 tbsp each).
3. Bake: Bake for 18–20 minutes until centers are just set. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
4. Finish: Drizzle each cheesecake with caramel sauce before serving.

The vanilla wafer crust adds a subtle crunch, while the caramel ties all the warm spices together in one luscious bite.

Tip: For cleaner slices, chill the cheesecakes for 1 hour before drizzling.

Pumpkin Cheesecake Bars with Cream Cheese Frosting

These pumpkin cheesecake bars are the perfect handheld dessert—creamy, spiced, and topped with a tangy cream cheese frosting that’ll have everyone asking for seconds.

Ingredients

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar
• 16 oz cream cheese, softened
• ¾ cup canned pumpkin puree
• ½ cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 4 oz cream cheese, softened (for frosting)
• 1 cup powdered sugar (for frosting)
• 2 tbsp milk (for frosting)

Instructions

1. Preheat oven to 325°F. Line an 8×8-inch baking pan with parchment paper.
2. Make the crust: In a bowl, mix 1 ½ cups graham cracker crumbs, 6 tbsp melted butter, and ¼ cup granulated sugar. Press firmly into the pan. Bake for 10 minutes, then cool slightly.
3. Make the filling: Beat 16 oz cream cheese until smooth. Add ¾ cup pumpkin puree, ½ cup brown sugar, 2 eggs, 1 tsp vanilla, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ¼ tsp salt. Mix until combined. Pour over crust.
4. Bake 35–40 minutes until edges are set but center jiggles slightly. Cool completely, then chill 2 hours.
5. Make the frosting: Beat 4 oz cream cheese, 1 cup powdered sugar, and 2 tbsp milk until smooth. Spread over bars. Slice and serve chilled.

The creamy pumpkin layer spiced with cinnamon and ginger pairs perfectly with the buttery crust—no water bath needed for this fuss-free cheesecake!

Tip: For clean slices, wipe your knife with a warm, damp towel between cuts.

Gluten-Free Pumpkin Cheesecake with Almond Crust

This creamy, spiced pumpkin cheesecake sits on a buttery almond crust—no one will guess it’s gluten-free!

Ingredients

• For the crust: 1 1/2 cups almond flour, 3 tbsp melted butter, 2 tbsp granulated sugar, 1/4 tsp salt
• For the filling: 2 (8 oz) packages cream cheese, softened, 3/4 cup canned pumpkin puree, 2/3 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp salt

Instructions

1. Prep crust: Preheat oven to 350°F. Mix 1 1/2 cups almond flour, 3 tbsp melted butter, 2 tbsp sugar, and 1/4 tsp salt until crumbly. Press firmly into a 9-inch pie dish. Bake for 10 minutes, then cool slightly.
2. Make filling: Beat cream cheese until smooth. Add 3/4 cup pumpkin, 2/3 cup sugar, eggs, 1 tsp vanilla, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp salt. Mix until fully combined.
3. Bake: Pour filling over crust. Bake at 350°F for 35–40 minutes until edges are set but center jiggles slightly. Cool completely, then chill for 4 hours.

The almond crust adds a nutty crunch that pairs perfectly with the velvety pumpkin filling—no water bath needed for this fuss-free dessert!

Tip: For clean slices, dip your knife in hot water before cutting each piece.

Vegan Pumpkin Cheesecake with Coconut Cream

This silky, spiced pumpkin cheesecake is entirely plant-based, with a luscious coconut cream topping that’ll make you forget it’s dairy-free.

Ingredients

• For the crust: 1 ½ cups graham cracker crumbs, ¼ cup melted coconut oil, 2 tbsp maple syrup
• For the filling: 1 ½ cups raw cashews (soaked 4+ hours), 1 cup canned pumpkin puree, ½ cup coconut cream, ⅓ cup maple syrup, 2 tbsp lemon juice, 1 tsp vanilla extract, 1 ½ tsp pumpkin pie spice, ¼ tsp salt
• For topping: ½ cup chilled coconut cream, 1 tbsp powdered sugar

Instructions

1. Prep crust: Mix 1 ½ cups graham cracker crumbs, ¼ cup melted coconut oil, and 2 tbsp maple syrup. Press into a 9-inch springform pan and freeze 15 minutes.
2. Blend filling: Drain cashews, then blend with 1 cup pumpkin puree, ½ cup coconut cream, ⅓ cup maple syrup, 2 tbsp lemon juice, 1 tsp vanilla, 1 ½ tsp pumpkin pie spice, and ¼ tsp salt until ultra-smooth (3–4 minutes).
3. Chill: Pour filling over crust, smooth top, and refrigerate 6 hours or overnight.
4. Whip topping: Just before serving, beat ½ cup chilled coconut cream with 1 tbsp powdered sugar until fluffy. Dollop over slices.

The magic here? Soaked cashews mimic the richness of cream cheese while letting the pumpkin and warm spices shine. Tip: For clean slices, dip your knife in hot water before cutting.

Pumpkin Cheesecake Muffins with Streusel Topping

These muffins are the cozy hybrid of pumpkin bread and cheesecake you didn’t know you needed—swirled with cream cheese and crowned with a buttery streusel crunch.

Ingredients

• For the muffins: 1 ¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, 1 ½ tsp pumpkin pie spice, 1 cup pumpkin puree, ½ cup granulated sugar, ½ cup packed brown sugar, ⅓ cup melted butter, 2 large eggs, 1 tsp vanilla extract
• For the cheesecake swirl: 4 oz cream cheese (softened), 2 tbsp granulated sugar, ½ tsp vanilla extract
• For the streusel: ¼ cup all-purpose flour, 2 tbsp cold butter (cubed), 2 tbsp brown sugar, ½ tsp cinnamon

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease well.
2. Make the batter: Whisk together 1 ¾ cups flour, 1 tsp baking soda, ½ tsp salt, and 1 ½ tsp pumpkin pie spice. In another bowl, mix pumpkin puree, ½ cup granulated sugar, ½ cup brown sugar, melted butter, eggs, and 1 tsp vanilla until smooth. Fold dry ingredients into wet until just combined.
3. Cheesecake swirl: Beat cream cheese, 2 tbsp sugar, and ½ tsp vanilla until creamy. Drop spoonfuls of batter into muffin cups, then dollop with cheesecake mixture. Swirl gently with a toothpick.
4. Streusel: Combine ¼ cup flour, 2 tbsp cold butter, 2 tbsp brown sugar, and ½ tsp cinnamon with a fork until crumbly. Sprinkle over muffins.
5. Bake for 20–22 minutes until tops spring back. Cool 10 minutes in the pan, then transfer to a rack.

The magic here? The cream cheese stays luxuriously tangy against the spiced pumpkin, while the streusel adds a bakery-worthy finish.

Tip: For extra flavor, toast the streusel’s dry ingredients in a skillet before crumbling—it deepens the cinnamon warmth!

Pumpkin Cheesecake Dip with Cinnamon Sugar Chips

This creamy pumpkin cheesecake dip is like dessert hummus—but better—with a spiced-sweet swirl and crunchy cinnamon sugar chips for scooping.

• 1 (8 oz) block cream cheese, softened
• 1 cup canned pumpkin puree
• 1/2 cup powdered sugar
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 4 large flour tortillas
• 2 tbsp melted butter
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon

1. Make the dip: Beat cream cheese, pumpkin puree, powdered sugar, brown sugar, vanilla extract, pumpkin pie spice, and salt with a hand mixer until smooth. Chill for 30 minutes.
2. Preheat oven to 350°F. Brush tortillas with melted butter, then cut each into 8 wedges. Mix granulated sugar and cinnamon in a small bowl, then sprinkle evenly over tortillas.
3. Bake chips for 10–12 minutes until crisp and golden at the edges. Let cool 5 minutes.
4. Serve dip chilled with warm chips. The contrast of cool, fluffy dip and crispy, caramelized cinnamon sugar is downright addictive.

Tip: For extra flair, drizzle the dip with caramel sauce and a pinch of flaky salt before serving.

Pumpkin Cheesecake Parfaits with Granola Layers

These creamy, spiced pumpkin cheesecake parfaits are layered with crunchy granola for a dessert that feels indulgent yet effortless—perfect for cozy nights in.

Ingredients:

• 1 (8 oz) package cream cheese, softened
• 1/2 cup canned pumpkin puree
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/2 tsp pumpkin pie spice
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 1/2 cups granola (store-bought or homemade)
• Pinch of salt

Instructions:

1. In a bowl, beat the cream cheese, pumpkin puree, granulated sugar, vanilla extract, pumpkin pie spice, and salt until smooth and fluffy, about 2 minutes.
2. In a separate bowl, whip the heavy cream and powdered sugar to stiff peaks, about 3–4 minutes. Gently fold half into the pumpkin mixture until combined.
3. Layer parfaits: Start with 2 tbsp granola in each glass, followed by 1/4 cup pumpkin cheesecake mixture. Repeat layers once, ending with a dollop of the remaining whipped cream and a sprinkle of granola.
4. Chill for at least 30 minutes before serving to let the flavors meld.

The contrast of the velvety pumpkin filling against the crunchy granola makes every bite a little celebration of textures.

Tip: For a warm spice boost, toast the granola with an extra pinch of pumpkin pie spice before layering.

Pumpkin Cheesecake Truffles Coated in White Chocolate

These Pumpkin Cheesecake Truffles are like bite-sized slices of autumn—creamy, spiced, and dipped in a glossy white chocolate shell for the perfect sweet finish.

• 1 (8 oz) package cream cheese, softened
• 1/2 cup canned pumpkin puree
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1 1/2 cups graham cracker crumbs
• 12 oz white chocolate chips
• 1 tsp coconut oil (optional, for smoother melting)

1. In a large bowl, beat the cream cheese, pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and cloves until smooth. Fold in the graham cracker crumbs until fully combined.
2. Roll the mixture into 1-inch balls (about 24) and place on a parchment-lined baking sheet. Freeze for 30 minutes to firm up.
3. In a microwave-safe bowl, melt the white chocolate chips with the coconut oil in 30-second intervals, stirring until smooth.
4. Using a fork, dip each chilled truffle into the melted chocolate, tapping off excess. Return to the baking sheet and let set at room temperature (or chill for 10 minutes to speed it up).

The magic here? The graham cracker crumbs mimic a cheesecake crust, while the spiced pumpkin filling stays luxuriously soft under that crisp chocolate coating.

Tip: For extra flair, sprinkle a pinch of cinnamon on the truffles before the chocolate sets.

Pumpkin Cheesecake Cupcakes with Maple Frosting

These spiced pumpkin cupcakes are swirled with creamy cheesecake filling and topped with a dreamy maple frosting—perfect for when you want a bite-sized dessert with big flavor.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 1 cup canned pumpkin puree
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ⅓ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 4 oz cream cheese, softened
• 2 tbsp granulated sugar
• 1 ½ cups powdered sugar
• ¼ cup unsalted butter, softened
• 2 tbsp pure maple syrup
• 1 tbsp milk

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ¼ tsp salt in a bowl.
3. In another bowl, mix pumpkin puree, ½ cup granulated sugar, ½ cup brown sugar, ⅓ cup oil, eggs, and 1 tsp vanilla until smooth. Fold dry ingredients into wet until just combined.
4. Beat softened cream cheese with 2 tbsp granulated sugar until smooth. Fill muffin cups halfway with pumpkin batter, then dollop 1 tsp cream cheese mixture into each. Swirl gently with a toothpick.
5. Bake for 20–22 minutes until cupcakes spring back when touched. Cool completely.
6. For frosting, beat ¼ cup butter until fluffy. Add 1 ½ cups powdered sugar, 2 tbsp maple syrup, and 1 tbsp milk; whip until smooth. Pipe onto cooled cupcakes.

The cream cheese swirl stays luxuriously soft inside these warmly spiced cupcakes, while the maple frosting adds a cozy, caramel-like finish.

Tip: For extra maple flavor, drizzle a little syrup over the frosting just before serving.

Pumpkin Cheesecake Ice Cream with Gingersnap Crumbles

This dreamy no-churn ice cream combines spiced pumpkin swirls with creamy cheesecake flavor and a crunchy gingersnap surprise—no ice cream maker required!

Ingredients:

• 2 cups heavy cream, cold
• 1 (14 oz) can sweetened condensed milk
• 1 (8 oz) block cream cheese, softened
• 1 cup canned pumpkin puree (not pie filling)
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 1 cup crushed gingersnap cookies (about 12 cookies)

Instructions:

1. In a large bowl, beat heavy cream with a hand mixer until stiff peaks form, about 3 minutes. Set aside.
2. In another bowl, beat cream cheese until smooth. Add sweetened condensed milk, vanilla extract, and salt; mix until fully combined. Gently fold this mixture into the whipped cream until no streaks remain.
3. In a small bowl, stir together pumpkin puree and pumpkin pie spice. Drop spoonfuls of pumpkin mixture over the cream base, then use a knife to swirl it lightly—don’t overmix!
4. Sprinkle crushed gingersnaps evenly over the top. Transfer to a loaf pan, cover with plastic wrap, and freeze for at least 6 hours or overnight.

The magic here? The cream cheese base stays scoopably soft straight from the freezer, while the gingersnaps add a spicy crunch that plays perfectly with the pumpkin swirls.

Tip: For extra flair, drizzle with caramel sauce before serving—the saltiness balances the sweetness beautifully.

Pumpkin Cheesecake Pancakes with Syrup Drizzle

Fluffy pumpkin pancakes swirled with creamy cheesecake filling and drizzled with syrup—breakfast just got a whole lot more decadent.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1/2 cup canned pumpkin puree
• 1 large egg
• 1 tbsp melted butter
• 4 oz cream cheese, softened
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• Maple syrup, for drizzling

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp pumpkin pie spice, and 1/4 tsp salt.
2. In another bowl, mix 3/4 cup buttermilk, 1/2 cup pumpkin puree, 1 large egg, and 1 tbsp melted butter. Fold wet ingredients into dry until just combined.
3. For the filling, beat 4 oz cream cheese, 2 tbsp powdered sugar, and 1/2 tsp vanilla extract until smooth.
4. Heat a greased skillet over medium-low. Pour 1/4 cup batter per pancake, then dollop with 1 tsp cheesecake filling. Swirl lightly with a toothpick. Cook 3–4 minutes per side until golden.
5. Serve warm with a generous drizzle of maple syrup.

The cheesecake swirl melts into the spiced pumpkin batter, creating pockets of tangy-sweet richness in every bite.

Tip: For extra fluffiness, let the batter rest 5 minutes before cooking.

Pumpkin Cheesecake French Toast with Powdered Sugar

Imagine biting into thick, custardy French toast swirled with spiced pumpkin cheesecake filling—this is the ultimate cozy breakfast upgrade.

Ingredients:

• 8 slices brioche or challah bread (1-inch thick)
• 4 oz cream cheese, softened
• 1/4 cup canned pumpkin puree
• 2 tbsp granulated sugar
• 1/2 tsp pumpkin pie spice
• 3 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 2 tbsp unsalted butter
• Powdered sugar, for dusting

Instructions:

1. In a bowl, beat 4 oz cream cheese, 1/4 cup pumpkin puree, 2 tbsp granulated sugar, and 1/2 tsp pumpkin pie spice until smooth. Spread mixture between 2 slices of bread to make 4 sandwiches, pressing gently.
2. Whisk together 3 eggs, 1/2 cup whole milk, and 1 tsp vanilla extract in a shallow dish.
3. Melt 1 tbsp butter in a skillet over medium heat. Dip each sandwich into the egg mixture for 10 seconds per side, then cook for 3–4 minutes per side until golden and custard is set. Repeat with remaining 1 tbsp butter and sandwiches.
4. Dust with powdered sugar and serve warm.

The creamy, spiced filling stays luxuriously soft against the crisp edges of the toast—like a handheld pumpkin dessert for breakfast!

Tip: For extra decadence, drizzle with maple syrup or a dollop of whipped cream.

Pumpkin Cheesecake Cookies with Cream Cheese Filling

These soft, spiced pumpkin cookies hide a luscious cream cheese surprise inside—like a handheld pumpkin cheesecake!

Ingredients

• For the cookies: 1 cup canned pumpkin puree, 1/2 cup unsalted butter (softened), 3/4 cup granulated sugar, 1/4 cup brown sugar, 1 large egg, 1 tsp vanilla extract, 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp pumpkin pie spice, 1/2 tsp cinnamon, 1/4 tsp salt
• For the filling: 4 oz cream cheese (softened), 2 tbsp powdered sugar, 1/2 tsp vanilla extract

Instructions

1. Make the filling: Beat cream cheese, 2 tbsp powdered sugar, and 1/2 tsp vanilla until smooth. Scoop 24 small balls (about 1/2 tsp each) onto a parchment-lined tray; freeze 15 minutes.
2. Prep dough: Cream 1/2 cup butter, 3/4 cup granulated sugar, and 1/4 cup brown sugar until fluffy. Mix in pumpkin puree, egg, and 1 tsp vanilla. Whisk flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp pumpkin pie spice, 1/2 tsp cinnamon, and 1/4 tsp salt; fold into wet ingredients.
3. Assemble: Scoop 1 tbsp dough, flatten slightly, place a cream cheese ball in center, and wrap dough around it. Roll gently into a ball; repeat.
4. Bake: Arrange on parchment-lined sheets 2″ apart. Bake at 350°F for 12–14 minutes until edges are set (centers will stay soft). Cool 5 minutes before transferring.

The magic? The cream cheese stays perfectly tangy and creamy against the warmly spiced cookie—no frosting needed!

Tip: Chilling the filled dough balls for 10 minutes before baking helps prevent spreading.

Pumpkin Cheesecake Pie with Whipped Cream Topping

This dreamy mashup of pumpkin pie and cheesecake is the ultimate holiday showstopper—silky, spiced, and crowned with clouds of whipped cream.

Ingredients

• 1 (9-inch) pre-made graham cracker pie crust
• 1 (8 oz) package cream cheese, softened
• 1 (15 oz) can pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions

1. Preheat oven to 350°F. In a large bowl, beat cream cheese until smooth. Add pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt; mix until fully combined.
2. Pour filling into pie crust and smooth the top. Bake for 40–45 minutes until edges are set but center still jiggles slightly. Cool completely on a wire rack.
3. Just before serving, whip heavy cream and powdered sugar to stiff peaks. Dollop over pie or pipe decoratively.

The magic here? The creamy cheesecake layer amplifies the pumpkin’s richness without overshadowing its cozy spice—every bite melts like autumn on a spoon.

Tip: For cleaner slices, chill the pie for 2 hours before topping with whipped cream.

Conclusion

With 18 luscious pumpkin cheesecake recipes, this roundup is your ticket to fall dessert bliss! Whether you crave classic flavors or bold twists, there’s a slice here for everyone. Bake one (or a few!), then share your favorites in the comments. Don’t forget to pin this article for your next cozy baking session—happy indulging!