13 Pumpkin Cheesecake Desserts

Pumpkin pie, but make it cheesecake. These pumpkin cheesecake desserts — from no-bake bars to marbled showstoppers — are fall's creamiest obsession.

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 Pumpkin Cheesecake

Velvety pumpkin cheesecake on a gingersnap crust — the fall dessert icon.

Ingredients

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

Instructions

1. Preheat the oven to 325°F.
2. Press the crumb-butter mixture into a springform pan; bake 10 minutes.
3. Beat cream cheese and sugar; add pumpkin, eggs, and spice.
4. Pour over the crust.
5. Bake 55–60 minutes until the center is just set.
6. Cool, then chill 4 hours before slicing.

2. No-Bake Pumpkin Cheesecake

Fluffy no-bake pumpkin cheesecake — all the flavor, none of the oven.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 16 oz cream cheese, softened
• 1 cup pumpkin puree
• 1 cup powdered sugar
• 2 tsp pumpkin pie spice
• 1 tub (8 oz) whipped topping

Instructions

1. Press the crumb-butter mixture into a pie dish; chill.
2. Beat cream cheese, pumpkin, sugar, and spice until smooth.
3. Fold in the whipped topping.
4. Spread into the crust.
5. Chill 4 hours and serve with whipped cream.

3. Pumpkin Cheesecake Bars

Swirled pumpkin cheesecake bars on a buttery shortbread base.

Ingredients

• 2 cups flour
• 1/2 cup powdered sugar
• 1 cup butter, softened
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 3/4 cup pumpkin puree
• 2 eggs
• 1 tsp pumpkin pie spice

Instructions

1. Preheat the oven to 350°F.
2. Press the shortbread into a 9×13 pan; bake 15 minutes.
3. Beat cream cheese, sugar, eggs; divide and mix pumpkin and spice into half.
4. Drop spoonfuls of both batters and swirl.
5. Bake 30 minutes; cool and chill 2 hours before cutting.

4. Mini Pumpkin Cheesecake Bites

Two-bite pumpkin cheesecakes with gingersnap crusts — perfect for parties.

Ingredients

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

Instructions

1. Preheat the oven to 325°F; line mini muffin tins.
2. Place a gingersnap in each cup.
3. Beat cream cheese, sugar, pumpkin, eggs, and spice.
4. Fill cups three-quarters full.
5. Bake 15 minutes; cool and chill 2 hours.
6. Top with whipped cream before serving.

5. Pumpkin Swirl Cheesecake Brownies

Fudgy brownies marbled with pumpkin cheesecake — the best of both worlds.

Ingredients

• 1 box fudge brownie mix + ingredients on box
• 8 oz cream cheese, softened
• 1/3 cup sugar
• 1/2 cup pumpkin puree
• 1 egg
• 1 tsp pumpkin pie spice

Instructions

1. Preheat the oven to 350°F.
2. Prepare the brownie batter; spread in a 9×13 pan.
3. Beat cream cheese, sugar, pumpkin, egg, and spice.
4. Drop spoonfuls over the brownie batter and swirl.
5. Bake 35 minutes; cool completely before cutting.

6. Pumpkin Cheesecake Trifle

Layers of pumpkin cheesecake mousse, gingersnaps, and whipped cream.

Ingredients

• 16 oz cream cheese, softened
• 1 cup pumpkin puree
• 3/4 cup powdered sugar
• 2 tsp pumpkin pie spice
• 1 tub (8 oz) whipped topping
• 3 cups crushed gingersnaps

Instructions

1. Beat cream cheese, pumpkin, sugar, and spice until smooth.
2. Fold in half the whipped topping.
3. Layer mousse, gingersnap crumbs, and remaining whipped topping in a trifle bowl.
4. Chill 2 hours before serving.

7. Pecan Praline Pumpkin Cheesecake

Pumpkin cheesecake crowned with buttery pecan praline — pure decadence.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 24 oz cream cheese, softened
• 3/4 cup brown sugar
• 1 cup pumpkin puree
• 3 eggs
• 1 cup pecans
• 1/2 cup caramel sauce

Instructions

1. Preheat the oven to 325°F.
2. Press the crust into a springform pan; bake 10 minutes.
3. Beat cream cheese, brown sugar, pumpkin, and eggs; pour over crust.
4. Bake 55 minutes; cool and chill 4 hours.
5. Top with toasted pecans and caramel before serving.

8. Gingersnap Pumpkin Cheesecake

Extra-spicy gingersnap crust meets silky pumpkin filling.

Ingredients

• 2 1/2 cups gingersnap crumbs
• 1/2 cup melted butter
• 24 oz cream cheese, softened
• 3/4 cup sugar
• 1 cup pumpkin puree
• 3 eggs
• 1 tbsp grated fresh ginger

Instructions

1. Preheat the oven to 325°F.
2. Press the crumb-butter mixture into a springform pan; bake 10 minutes.
3. Beat cream cheese, sugar, pumpkin, eggs, and fresh ginger.
4. Pour over the crust and bake 55–60 minutes.
5. Cool, chill 4 hours, and slice.

9. Pumpkin Cheesecake Dip

The 5-minute party dip that tastes like pumpkin cheesecake filling.

Ingredients

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

Instructions

1. Beat the cream cheese, pumpkin, sugar, and spice until smooth.
2. Fold in the whipped topping.
3. Transfer to a serving bowl.
4. Chill 30 minutes and serve with gingersnaps and apple slices.

10. Pumpkin Cheesecake-Stuffed Snickerdoodles

Soft snickerdoodles with a creamy pumpkin cheesecake center.

Ingredients

• 2 3/4 cups flour
• 1 1/2 cups sugar
• 1 cup butter, softened
• 2 eggs
• 8 oz cream cheese
• 1/2 cup pumpkin puree
• 1/4 cup sugar + 2 tbsp cinnamon, for rolling

Instructions

1. Preheat the oven to 375°F.
2. Beat cream cheese, pumpkin, and 1/4 cup sugar; freeze in teaspoon scoops.
3. Make the snickerdoodle dough; wrap each dough ball around a frozen filling scoop.
4. Roll in cinnamon sugar.
5. Bake 10–12 minutes and cool on the pan.

11. Caramel Drizzle Pumpkin Cheesecake

Classic pumpkin cheesecake finished with a glossy salted caramel pour.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 24 oz cream cheese, softened
• 3/4 cup sugar
• 1 cup pumpkin puree
• 3 eggs
• 2 tsp pumpkin pie spice
• 3/4 cup salted caramel sauce

Instructions

1. Preheat the oven to 325°F.
2. Press the crust into a springform pan; bake 10 minutes.
3. Beat cream cheese, sugar, pumpkin, eggs, and spice; pour over crust.
4. Bake 55–60 minutes; cool and chill 4 hours.
5. Pour caramel over the top just before serving.

12. Chocolate Marble Pumpkin Cheesecake

Dark chocolate marbled through spiced pumpkin cheesecake — stunning and rich.

Ingredients

• 2 cups chocolate cookie crumbs
• 1/2 cup melted butter
• 24 oz cream cheese, softened
• 3/4 cup sugar
• 1 cup pumpkin puree
• 3 eggs
• 2 tsp pumpkin pie spice
• 6 oz melted dark chocolate

Instructions

1. Preheat the oven to 325°F.
2. Press the crumb-butter mixture into a springform pan; bake 10 minutes.
3. Beat cream cheese, sugar, pumpkin, eggs, and spice.
4. Divide; stir melted chocolate into half.
5. Alternate spoonfuls and swirl; bake 55–60 minutes.
6. Cool, chill 4 hours, and slice.

13. Pumpkin Cheesecake Icebox Cake

No-bake layers of graham crackers and pumpkin cheesecake mousse.

Ingredients

• 16 oz cream cheese, softened
• 1 cup pumpkin puree
• 3/4 cup powdered sugar
• 2 tsp pumpkin pie spice
• 2 cups whipped topping
• 1 box graham crackers

Instructions

1. Beat cream cheese, pumpkin, sugar, and spice; fold in whipped topping.
2. Layer graham crackers and mousse in a 9×13 dish.
3. Repeat for 3 layers, ending with mousse.
4. Chill overnight and slice.