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Pumpkin Cheesecake Delights - 32 recipes

Cheesecakes are a holiday favorite, especially with seasonal flavors like pumpkin. Go beyond the traditional pumpkin pie and add a pumpkin cheesecake to your dessert table!

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Top Recipe

By courtneyepowell

Rate this recipe 4.4/5 (10 Votes)
Pumpkin Cheesecake Pie with Gingersnap Crust 1 Picture
Details

Servings 8
Preparation time 30
Cooking time 390

  • CRUST:
  • 6 ounces gingersnaps (about 23), broken into small pieces
  • 3 tablespoons sugar
  • 4 tablespoons unsalted butter, melted
  • FILLING:
  • 12 ounces cream cheese, room temperature
  • 3/4 cup sugar
  • 3/4 cup canned pumpkin puree (not pie filling)
  • 1 large whole egg, plus 1 large egg yolk
  • 1 tablespoon plus 1 1/2 teaspoons all-purpose flour, divided
  • 1/2 teaspoon coarse salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch ground cloves
  • MERINGUE:
  • 3/4 cup sugar
  • 3 large egg whites, room temperature

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This is a stunner of a dessert

Top rated Pumpkin Cheesecake recipes

By

An exciting twist on a classic

  • 1 3/4 cups crushed graham crackers (from 14 sheets)
  • 1/3 cup light-brown sugar, packed
  • 6 tablespoons salted butter, melted
  • 3 (8-ounce) packages cream cheese, softened (I recommend using Philadelphia)
  • 1 cup light-brown sugar, packed
  • 1/2 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 1/2 cups pumpkin puree
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 3 large egg yolks
  • Salted caramel sauce (store bought)
  • Sweetened whipped cream, for serving, optional
4.5/5 (13 Votes)

By

Just imagine. Luscious pumpkin pie, and creamy cheesecake rolled into one—all for only 90 calories per serving

  • CRUST:
  • 3 tablespoons butter or margarine, melted
  • 1 cup graham cracker crumbs
  • 3 tablespoons no-calorie granulated sweetener*
  • FILLING:
  • 8 ounces light tub-style cream cheese
  • 2 large eggs, divided
  • 1/3 cup plus 1/2 cup no-calorie granulated sweetener*, divided
  • 1 teaspoon vanilla
  • 1 (15-ounce) can 100% packed pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon cloves
4.5/5 (13 Votes)

By

A twist on a Thanksgiving favorite, this bite-sized dessert uses gingersnap cookies as the base for the pumpkin fla...

  • 20 gingersnap cookies
  • 2 tablespoons butter, melted
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup brown sugar, packed
  • 1/2 cup pumpkin, canned (not pumpkin pie mix)
  • 1 tablespoon sour cream
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg, freshly grated
  • Whipped cream, if desired
  • Caramel sauce, if desired
4.5/5 (19 Votes)

By

This Pumpkin-Orange Cheesecake with Chocolate Crust and Salted Caramel combines a variety of sweet, slightly spicy ...

  • CRUST:
  • 1 (9-ounce) package chocolate wafer cookies
  • 1/2 cup unsalted butter, melted
  • FILLING:
  • 3 (8-ounces each) packages cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 tablespoon flour
  • 4 large eggs, room temperature
  • 1 cup canned pumpkin
  • 1/4 cup heavy cream
  • 1/4 cup sour cream
  • 1/4 cup maple syrup
  • Zest of 2 medium oranges
  • 2 teaspoons pumpkin pie spice
  • TOPPING:
  • 6 tablespoons store-bought caramel topping
  • 1/8 teaspoon table salt
  • 1/2 cup toasted pecans, coarsely chopped
  • Flaked salt* (such as Cyprus sea salt flakes or Maldon salt), for garnish
4.6/5 (16 Votes)

By

Simple Pumpkin Cheesecake Trifles

  • 12 Biscoff Cookies, crushed into crumbs
  • 1 tablespoon unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1 cup pure pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sugar
  • 2 teaspoons pumpkin pie spice
  • 1 large tub (12-ounces) whipped topping (Cool Whip), thawed, divided
4.5/5 (84 Votes)

By

A delicious low carb version of Pumpkin Cheesecake, enjoy!

  • CRUST:
  • 3/4 cup pecans, finely chopped
  • 3/4 cup almond flour
  • 2 tablespoons butter, melted
  • FILLING:
  • 16 ounces cream cheese, softened
  • 1 cup splenda
  • 1 (15-ounce) can pumpkin
  • 3/4 cup sour cream
  • 2 teaspoons vanilla
  • 1 1/2 teaspoons pumpkin pie spice, or more to taste
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
4.5/5 (66 Votes)

By

What do you get when you combine cheesecake and pumpkin pie? A slice of heaven!

  • 2 cups gingersnap cookie crumbs
  • 1/3 cup sugar
  • 1/4 teaspoon ground ginger
  • 6 tablespoons butter, melted
  • 3 (8 ounce) packages cream cheese, room temperature
  • 3 eggs, slightly beaten
  • 1 cup brown sugar
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
4.6/5 (41 Votes)

By

Make and share this Turtle Pumpkin Cheesecake

  • CRUST:
  • 1 1/2 cups thin chocolate wafer cookie crumbs (about 30 cookies)
  • 1/4 cup butter or margarine, melted
  • FILLING:
  • 1/4 cup all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 can (15-ounces) pumpkin (not pumpkin pie mix)
  • 4 packages (8-ounces each) cream cheese, softened
  • 1 cup packed brown sugar
  • 2/3 cup granulated sugar
  • 5 eggs
  • TOPPINGS:
  • 1/2 cup chopped pecans, toasted*
  • 2 ounces bittersweet baking chocolate, coarsely chopped
  • 1 tablespoon vegetable oil
  • 1 cup caramel topping
4.7/5 (25 Votes)

By

Pumpkin pie and cheesecake go together perfectly in these squares

  • 25 whole Ginger Snap Cookies (Finely Crushed)
  • 1/2 cups Pecans, Finely Chopped
  • 1/4 cups Butter, Melted
  • 32 ounces, weight Cream Cheese, softened
  • 1 cup Sugar, Divided
  • 1 teaspoon Vanilla
  • 4 whole Eggs
  • 1 cup Pumpkin Puree
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoons Ground Nutmeg
  • 1 dash Ground Cloves
5/5 (1 Votes)

By

This recipe for Skinny No-Bake Pumpkin Cheesecake is one of our favorites

  • Optional:
  • 1 (8-ounce) container reduced-fat cream cheese, room temperature
  • 1 (8-ounce) container Cool Whip® Free
  • 1 cup reduced-fat sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 cup Stevia (or your favorite sweetener)
  • 1 (15-ounces) can LIBBY'S® 100% Pure Pumpkin
  • 3 teaspoon pumpkin pie spice
  • 1 low-fat graham cracker crust
  • crumbled pecans
  • Cool Whip® Free topping
  • crumbled, low-fat graham crackers
4.9/5 (9 Votes)

By

This Pumpkin Pie Cheesecake Dip is fast and easy to make! The perfect sweet holiday appetizer!

  • 1 pound cream cheese, softened
  • 2/3 cup sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 8 ounces Cool Whip
  • Optional: pecans and cinnamon for garnish
4.8/5 (10 Votes)

By

Love pumpkin? You'll love this pumpkin cheesecake with a gingersnap crust! Serve plain or with a dollop of real wh...

  • 2 cups gingersnap cookie crumbs, about 32
  • 1/4 cup butter or margarine, melted
  • 4 (8-ounce) packages cream cheese, softened
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
4.5/5 (30 Votes)

By

This Almost-Famous Pumpkin Cheesecake will be a big hit during the holidays

  • 12 teaspoons unsalted butter, melted
  • 2 1/2 cups graham cracker crumbs
  • 2 3/4 cups sugar
  • Salt
  • 2 pounds cream cheese, at room temperature
  • 1/4 cup sour cream
  • 1 15-ounce can pumpkins
  • 6 larges eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 2 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
4.6/5 (17 Votes)

By

These flavors are wonderfully on top of a crust of toasted pecans that adds richness and deliciousness, it ties all...

  • CRUST:
  • 2 cups Fisher® Pecan Halves
  • 1/2 stick unsalted butter (4-tablespoon)
  • 3 tablespoon sugar
  • 1/4 teaspoon salt
  • FILLING:
  • 5 (8-ounces) packages cream cheese (2.5 pounds)
  • 1 1/2 cups sugar
  • 5 large eggs
  • 2 large egg yolks
  • 3 tablespoon all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon dry ginger
  • 1/4 teaspoon cloves
  • 1/2 cup sour cream
  • 1 cup canned 100% pumpkin
  • MAPLE GLAZE:
  • 1/2 cup Grade A maple syrup
  • 1 teaspoon lemon zest
  • 1/4 teaspoon cracked black pepper
  • 1/4 cup chopped Fisher® Pecan Halves
4.7/5 (15 Votes)

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Any burning questions? Our chefs answer!

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