13 Pumpkin Cheesecake Desserts for Fall Baking

Pumpkin plus cheesecake is the flavor combination fall dreams are made of — spiced, creamy, and utterly irresistible.

These 13 pumpkin cheesecake desserts span bars, bites, no-bake treats, and showstopping cakes for every autumn occasion.

Below you’ll find 13 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Classic Swirled Pumpkin Cheesecake

Velvety vanilla cheesecake marbled with spiced pumpkin on a gingersnap crust.

Ingredients

• 2 cups gingersnap crumbs
• 1/2 cup butter, melted
• 24 oz cream cheese, softened
• 3/4 cup sugar
• 3 eggs
• 1 tsp vanilla
• 1 cup pumpkin puree
• 1 tbsp pumpkin pie spice
• Whipped cream, for serving

Instructions

1. Heat oven to 325°F. Press crumbs and butter into a springform pan.
2. Beat cream cheese and sugar; add eggs one at a time, then vanilla.
3. Transfer half the batter to another bowl; mix pumpkin and spice into it.
4. Alternate spoonfuls of batters; swirl with a knife.
5. Bake 55-65 minutes until the center barely jiggles; chill overnight.

2. Pumpkin Cheesecake Bars

Creamy bars with a buttery graham crust — easier to serve than a whole cake.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 cup pumpkin puree
• 2 tsp pumpkin pie spice
• 1 tsp vanilla
• Whipped cream

Instructions

1. Heat oven to 325°F. Press crumbs and butter into a lined 9×13 pan.
2. Beat cream cheese, sugar, eggs, pumpkin, spice, and vanilla until smooth.
3. Pour over the crust.
4. Bake 35-40 minutes until set.
5. Chill 3 hours; cut into bars and top with whipped cream.

3. No-Bake Pumpkin Cheesecake

A fluffy, mousse-like cheesecake that sets in the fridge — no oven required.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 16 oz cream cheese, softened
• 1 cup pumpkin puree
• 1 cup powdered sugar
• 2 tsp pumpkin pie spice
• 2 cups whipped topping, thawed
• Caramel sauce, for drizzling

Instructions

1. Press crumbs and butter into a springform pan; chill.
2. Beat cream cheese, pumpkin, powdered sugar, and spice until smooth.
3. Fold in whipped topping.
4. Spread into the crust and chill at least 6 hours.
5. Drizzle with caramel before serving.

4. Pumpkin Cheesecake Bites

Bite-size minis with gingersnap crusts — perfect for parties.

Ingredients

• 24 gingersnap cookies
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 3/4 cup pumpkin puree
• 1 1/2 tsp pumpkin pie spice
• 1 tsp vanilla
• Whipped cream and cinnamon, for topping

Instructions

1. Heat oven to 325°F. Line a muffin tin and place a gingersnap in each cup.
2. Beat cream cheese, sugar, eggs, pumpkin, spice, and vanilla.
3. Fill cups 3/4 full.
4. Bake 18-20 minutes until set.
5. Chill 2 hours; top with whipped cream and cinnamon.

5. Pumpkin Cheesecake Brownies

Fudgy chocolate brownies swirled with spiced pumpkin cheesecake.

Ingredients

• 1 box brownie mix, prepared
• 8 oz cream cheese, softened
• 1/3 cup sugar
• 1/2 cup pumpkin puree
• 1 egg
• 1 tsp pumpkin pie spice
• 1 tsp vanilla

Instructions

1. Heat oven to 350°F and line a 9×13 pan.
2. Spread brownie batter in the pan, reserving 1/2 cup.
3. Beat cream cheese, sugar, pumpkin, egg, spice, and vanilla; spread over brownies.
4. Dollop reserved brownie batter on top and swirl.
5. Bake 30-35 minutes; cool completely before cutting.

6. Pumpkin Cheesecake Trifle

Layers of cheesecake mousse, gingersnaps, and caramel in a pretty glass bowl.

Ingredients

• 16 oz cream cheese, softened
• 1 cup pumpkin puree
• 1 cup powdered sugar
• 2 tsp pumpkin pie spice
• 2 cups whipped topping
• 2 cups crushed gingersnaps
• 1/2 cup caramel sauce

Instructions

1. Beat cream cheese, pumpkin, powdered sugar, and spice until smooth.
2. Fold in whipped topping.
3. Layer mousse, gingersnap crumbs, and caramel in a trifle bowl.
4. Repeat layers, ending with mousse.
5. Chill 4 hours; drizzle with caramel to serve.

7. Pumpkin Cheesecake Dip

A fluffy dessert dip for graham crackers, apples, and gingersnaps.

Ingredients

• 8 oz cream cheese, softened
• 1 cup pumpkin puree
• 1 cup powdered sugar
• 1 1/2 tsp pumpkin pie spice
• 1 cup whipped topping
• Graham crackers and apple slices, for dipping

Instructions

1. Beat cream cheese, pumpkin, powdered sugar, and spice until fluffy.
2. Fold in whipped topping.
3. Chill 1 hour.
4. Transfer to a serving bowl.
5. Serve with dippers.

8. Pumpkin Cheesecake Cookies

Soft pumpkin cookies with tangy cheesecake centers.

Ingredients

• 4 oz cream cheese, softened
• 3 tbsp powdered sugar
• 1/2 cup butter, softened
• 3/4 cup brown sugar
• 1/2 cup pumpkin puree
• 1 egg
• 2 cups flour
• 1 tsp baking soda
• 2 tsp pumpkin pie spice

Instructions

1. Beat cream cheese with powdered sugar; freeze in teaspoon scoops.
2. Heat oven to 350°F. Cream butter and brown sugar; beat in pumpkin and egg.
3. Mix in flour, baking soda, and spice.
4. Wrap dough around frozen cheesecake centers.
5. Bake 12-14 minutes until set at the edges.

9. Pumpkin Cheesecake Muffins

Bakery-style pumpkin muffins with a creamy cheesecake swirl.

Ingredients

• 8 oz cream cheese, softened
• 1/4 cup sugar
• 1 3/4 cups flour
• 1 tbsp pumpkin pie spice
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup pumpkin puree
• 3/4 cup brown sugar
• 2 eggs
• 1/2 cup oil

Instructions

1. Heat oven to 375°F. Beat cream cheese with sugar; set aside.
2. Whisk flour, spice, baking soda, and salt.
3. Whisk pumpkin, brown sugar, eggs, and oil; combine with dry mix.
4. Fill muffin cups halfway; add a spoonful of cheesecake mix and swirl.
5. Bake 18-20 minutes.

10. Pumpkin Cheesecake Ice Cream

No-churn spiced ice cream with cheesecake chunks and gingersnap swirl.

Ingredients

• 2 cups heavy cream
• 1 can (14 oz) sweetened condensed milk
• 1 cup pumpkin puree
• 2 tsp pumpkin pie spice
• 4 oz cream cheese, cubed and frozen
• 1 cup crushed gingersnaps
• 1 tsp vanilla

Instructions

1. Whip cream to stiff peaks.
2. Fold in condensed milk, pumpkin, spice, and vanilla.
3. Fold in frozen cream cheese cubes and gingersnap crumbs.
4. Freeze in a loaf pan 6 hours.
5. Scoop and serve with extra gingersnaps.

11. Pumpkin Cheesecake Pancakes

Weekend pancakes with pumpkin spice and a tangy cream cheese drizzle.

Ingredients

• 2 cups flour
• 2 tsp baking powder
• 1 tbsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup pumpkin puree
• 1 1/2 cups milk
• 2 eggs
• 1/4 cup brown sugar
• 4 oz cream cheese, softened
• 1/2 cup powdered sugar
• 3 tbsp milk

Instructions

1. Whisk flour, baking powder, spice, and salt.
2. Whisk pumpkin, milk, eggs, and brown sugar; combine with dry mix.
3. Cook 1/4-cup scoops on a buttered griddle, 2-3 minutes per side.
4. Beat cream cheese, powdered sugar, and milk into a drizzle.
5. Serve pancakes with the cheesecake drizzle.

12. Pumpkin Cheesecake Roll

A stunning spiced cake roll with sweet cream cheese filling.

Ingredients

• 3/4 cup flour
• 1 tsp baking powder
• 2 tsp pumpkin pie spice
• 1/2 tsp salt
• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin puree
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 4 tbsp butter
• 1 tsp vanilla

Instructions

1. Heat oven to 375°F. Line a jelly-roll pan.
2. Beat eggs and sugar; mix in pumpkin, then flour, baking powder, spice, and salt.
3. Bake 13-15 minutes; roll up in a powdered-sugar-dusted towel and cool.
4. Beat cream cheese, powdered sugar, butter, and vanilla.
5. Unroll, spread filling, re-roll, and chill.

13. Pumpkin Cheesecake Milkshake

Thick and sippable: pumpkin cheesecake blended with vanilla ice cream.

Ingredients

• 4 cups vanilla ice cream
• 3/4 cup milk
• 1/2 cup pumpkin puree
• 4 oz cream cheese, softened
• 1 tsp pumpkin pie spice
• Whipped cream
• Crushed graham crackers
• Caramel drizzle

Instructions

1. Blend ice cream, milk, pumpkin, cream cheese, and spice until thick.
2. Pour into tall glasses.
3. Top with whipped cream.
4. Sprinkle graham crumbs and drizzle with caramel.

Love these 13 pumpkin cheesecake everything? Pin this roundup for later and explore more easy recipes at simplymealful.us.