As the leaves turn golden and the air grows crisp, our minds turn to the warm, comforting flavors of fall. And what better way to celebrate the season than with a deliciously decadent pumpkin cheesecake? These creamy, spiced treats are the perfect centerpiece for your Thanksgiving table or a cozy evening in with friends.
In this article, we’ll dive into 19 mouthwatering pumpkin cheesecake recipes that will satisfy your sweet tooth and leave you feeling like you’re basking in the golden light of autumn. From classic cheesecakes to creative twists on traditional flavors, these recipes are sure to become new fall favorites.
Classic Pumpkin Cheesecake with Ginger Snap Crust
Elevate your fall gatherings with this show-stopping dessert featuring a rich pumpkin cheesecake on a bed of crunchy ginger snap crust. Perfect for Thanksgiving or any autumn celebration.
Ingredients:
For the crust:
– 1 1/2 cups gingersnap crumbs
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F (180°C). Line a 9-inch springform pan with parchment paper.
2. Prepare the crust: In a medium bowl, mix crumbs, sugar, and melted butter until well combined. Press into prepared pan.
3. Prepare the cheesecake: Beat cream cheese and sugar until smooth. Add pumpkin puree, eggs, vanilla extract, and salt; beat until combined.
4. Pour batter over crust. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
5. Let cool completely before serving.
Cooking Time: 55-60 minutes
No-Bake Pumpkin Cheesecake with Whipped Cream Topping
Celebrate the flavors of fall with this creamy and delicious no-bake pumpkin cheesecake, topped with a fluffy whipped cream. This easy-to-make dessert is perfect for any occasion.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 16 oz cream cheese, softened
– 1 cup canned pumpkin puree
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup heavy whipping cream
– Pinch of salt
Instructions:
1. In a medium bowl, mix graham cracker crumbs and sugar. Add butter and stir until combined.
2. Press mixture into the bottom of a 9-inch springform pan.
3. In a large bowl, beat cream cheese until smooth. Add pumpkin puree, powdered sugar, and vanilla extract; mix until well combined.
4. Pour cheesecake mixture over crust.
5. Refrigerate for at least 4 hours or overnight.
6. Just before serving, whip heavy whipping cream with a pinch of salt until stiff peaks form.
7. Top cheesecake with whipped cream and serve chilled.
Cooking Time: None (no baking required)
Pumpkin Cheesecake Swirl Brownies
These rich and fudgy brownies get a seasonal boost from the addition of pumpkin puree, cheesecake swirl, and a hint of spice. Perfect for fall gatherings or as a unique dessert for any time of year.
Ingredients:
– 1 and 1/2 sticks unsalted butter, plus more for greasing
– 2 cups sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup pumpkin puree
– 1 and 1/4 cups all-purpose flour
– 1/2 cup semisweet chocolate chips
– 8 ounces cream cheese, softened
– 1/2 cup granulated sugar
Instructions:
1. Preheat oven to 350°F (180°C). Grease an 8-inch square baking pan.
2. In a medium bowl, whisk together flour and baking powder; set aside.
3. In a large bowl, melt butter and sugar in the microwave or over low heat. Stir until smooth.
4. Add cocoa powder, cinnamon, nutmeg, pumpkin puree, and flour mixture to melted butter mixture. Stir until combined.
5. Pour batter into prepared pan and top with cheesecake swirl (see below).
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cheesecake Swirl:
1. Mix cream cheese and sugar in a small bowl until smooth.
2. Drop spoonfuls of cheesecake mixture onto brownie batter.
3. Use a knife to create a swirly design.
Mini Pumpkin Cheesecakes with Caramel Drizzle
These bite-sized cheesecakes are a perfect combination of pumpkin spice and creamy cheesecake, topped with a rich caramel drizzle. Perfect for fall gatherings or as a sweet treat any time of the year.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup canned pumpkin puree
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– Caramel sauce (store-bought or homemade)
Instructions:
1. Preheat oven to 325°F.
2. In a medium bowl, mix crumbs and sugar; stir in melted butter until combined. Press mixture into mini muffin tin cups.
3. Beat cream cheese until smooth. Add pumpkin puree, sugar, eggs, and vanilla extract; beat until well combined.
4. Pour cheesecake batter into prepared muffin tin cups.
5. Bake for 18-20 minutes or until edges are set and centers are slightly jiggly.
6. Let cool completely before drizzling with caramel sauce.
Cooking Time: 18-20 minutes
Pumpkin Cheesecake Mousse Parfaits
Pumpkin Cheesecake Mousse Parfaits Recipe Summary:
Celebrate the flavors of fall with a creamy and delicious Pumpkin Cheesecake Mousse, layered with graham cracker crumbs and whipped cream.
Ingredients:
– 1 cup heavy cream
– 8 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1 tsp vanilla extract
– 1/4 tsp ground cinnamon
– 1/4 tsp salt
– 1 cup graham cracker crumbs
– Whipped cream, for topping
Instructions:
1. In a medium bowl, beat the heavy cream until stiff peaks form.
2. In a separate bowl, beat the softened cream cheese and granulated sugar until smooth.
3. Add the pumpkin puree, vanilla extract, cinnamon, and salt to the cream cheese mixture; mix well.
4. Fold the whipped cream into the cream cheese mixture until combined.
5. Spoon a layer of graham cracker crumbs into glasses or parfait dishes.
6. Top with a layer of the Pumpkin Cheesecake Mousse.
7. Repeat steps 5-6 one more time, ending with a layer of mousse on top.
8. Chill in the refrigerator for at least 2 hours before serving.
Cooking Time: 10 minutes
Vegan Pumpkin Cheesecake with Coconut Cream
Vegan Pumpkin Cheesecake with Coconut Cream Recipe
Discover a creamy and dreamy pumpkin cheesecake that’s free from dairy, perfect for the fall season. This vegan treat combines the warmth of pumpkin spice with the richness of coconut cream.
Ingredients:
– 1 1/2 cups graham cracker crumbs (gluten-free)
– 1/4 cup maple syrup
– 1/4 cup coconut oil, melted
– 16 oz vegan cream cheese alternative, softened
– 1/2 cup pumpkin puree
– 1/4 cup granulated sugar
– 2 teaspoons vanilla extract
– 1/4 teaspoon salt
– 1 cup coconut cream, chilled
Instructions:
1. Preheat oven to 350°F (180°C).
2. Mix crust ingredients and press into a 9-inch springform pan.
3. In a blender or food processor, combine cheesecake mixture ingredients and blend until smooth.
4. Pour batter into the prepared pan over the crust.
5. Bake for 45-50 minutes or until the edges are set.
6. Let cool completely before refrigerating for at least 4 hours.
7. Top with coconut cream and serve chilled.
Cooking Time: 45-50 minutes
Total Time: 5 hours (including chilling time)
Pumpkin Cheesecake Bars with Pecan Streusel
Pumpkin Cheesecake Bars with Pecan Streusel Recipe
As the seasons change and the weather cools, warm up to the flavors of fall with these Pumpkin Cheesecake Bars topped with a crunchy Pecan Streusel. A creamy pumpkin cheesecake filling is paired with a buttery crust and topped with a nutty streusel topping.
Ingredients:
For the Crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the Cheesecake Filling:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup canned pumpkin puree
For the Pecan Streusel:
– 1/2 cup chopped pecans
– 2 tablespoons granulated sugar
– 1 tablespoon all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. Prepare the crust by mixing crumbs and sugar in a bowl. Add melted butter and mix until combined. Press into prepared baking dish.
3. Prepare the cheesecake filling by beating cream cheese, sugar, eggs, and vanilla extract in a bowl. Stir in pumpkin puree.
4. Pour cheesecake filling over the crust.
5. Prepare streusel topping by mixing pecans, sugar, flour, and salt in a bowl. Add melted butter and mix until combined.
6. Sprinkle streusel topping evenly over the cheesecake filling.
7. Bake for 40-45 minutes or until edges are set and center is slightly jiggly.
8. Let cool completely before cutting into bars.
Spiced Pumpkin Cheesecake with Maple Glaze
Celebrate the flavors of fall with this decadent dessert, combining the warmth of pumpkin spice with the richness of cheesecake and a hint of maple sweetness.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground ginger
– 2 large eggs
– 1/2 cup sour cream
– Maple glaze (recipe below)
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust by mixing crumbs, sugar, and melted butter; press into a 9-inch springform pan.
3. Beat cream cheese until smooth; add granulated sugar, pumpkin puree, cinnamon, nutmeg, and ginger; mix well.
4. Add eggs one at a time, then sour cream; mix until combined.
5. Pour batter into prepared crust; bake for 55-60 minutes or until set.
6. Let cool completely before topping with Maple Glaze (recipe below).
Maple Glaze:
– 1/2 cup pure maple syrup
– 2 tbsp heavy cream
Mix together, then drizzle over cooled cheesecake.
Pumpkin Cheesecake Dip with Cinnamon Sugar Chips
Elevate your snack game with this creamy and delicious pumpkin cheesecake dip, served with crispy cinnamon sugar chips. Perfect for fall gatherings or cozy nights in.
Ingredients:
– 8 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1 tsp vanilla extract
– 1/2 cup heavy cream
– 1/4 cup cinnamon sugar (see note)
– Fresh whipped cream and chopped nuts for garnish (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, beat the cream cheese until smooth. Add sugar, pumpkin puree, and vanilla extract; mix until combined.
3. Gradually add heavy cream, mixing until smooth.
4. Pour mixture into a 9-inch pie dish or small baking dish.
5. Bake for 20-25 minutes, or until edges are set.
6. Meanwhile, mix cinnamon and sugar in a small bowl.
7. Remove dip from oven and sprinkle with cinnamon sugar mixture.
8. Serve warm with cinnamon sugar chips (see note) and garnish with whipped cream and chopped nuts if desired.
Note: To make cinnamon sugar chips, simply combine 1/2 cup granulated sugar and 1 tsp ground cinnamon in a small bowl. Dip chip-shaped crackers or potato chips into the mixture to coat.
Pumpkin Cheesecake Ice Cream
Pumpkin Cheesecake Ice Cream Recipe
Warm up your fall with this creamy, dreamy Pumpkin Cheesecake Ice Cream! This unique dessert combines the comforting flavors of pumpkin pie and cheesecake in a cool, creamy treat.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1 tsp vanilla extract
– 1/4 cup crushed graham crackers (optional)
Instructions:
1. In a medium bowl, whisk together the heavy cream, whole milk, and granulated sugar until well combined.
2. Add the canned pumpkin puree and vanilla extract to the mixture. Whisk until smooth.
3. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. Once the ice cream is almost fully churned, add the crushed graham crackers (if using) and continue to churn until combined.
5. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: Approximately 20-25 minutes with an ice cream maker; 4-6 hours without.
Pumpkin Cheesecake Stuffed French Toast
Start your day with a sweet and indulgent twist on classic French toast. This pumpkin cheesecake stuffed delight combines the warmth of fall spices with the richness of creamy cheesecake.
Ingredients:
– 4 slices of bread ( Challah or Brioche work well)
– 1/2 cup pumpkin puree
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup cream cheese, softened
– 2 tablespoons unsalted butter, melted
– 2 large eggs
– Maple syrup or honey (optional)
Instructions:
1. In a shallow dish, whisk together pumpkin puree, sugar, cinnamon, nutmeg, and salt.
2. Dip each bread slice into the mixture, coating both sides evenly.
3. In a separate bowl, mix cream cheese and melted butter until smooth.
4. Place a spoonful of cheesecake mixture onto one half of each bread slice, leaving a 1/2-inch border.
5. Fold the other half of the bread over to enclose the filling.
6. Heat a non-stick skillet or griddle over medium heat. Cook French toast for 3-4 minutes on each side, or until golden brown.
7. Serve warm with maple syrup or honey, if desired.
Cooking Time: 12-15 minutes
Pumpkin Cheesecake Cupcakes with Cream Cheese Frosting
These moist and flavorful cupcakes combine the warmth of pumpkin with the tanginess of cream cheese, perfect for a fall gathering or special occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– Cream cheese frosting ingredients (below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, butter, eggs, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
Beat ingredients together until smooth and creamy. Frost cooled cupcakes as desired.
Pumpkin Cheesecake Truffles Coated in Chocolate
A sweet and creamy treat that combines the flavors of pumpkin and cheesecake with a rich chocolate coating.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup cream cheese, softened
– 1/2 cup canned pumpkin puree
– 1/2 cup confectioners’ sugar
– 1 teaspoon vanilla extract
– 1 cup heavy cream
– 1 cup white chocolate chips or chopped white chocolate
– Powdered sugar for dusting (optional)
Instructions:
1. In a medium bowl, mix together graham cracker crumbs and sugar.
2. Press the mixture into the bottom of a 9×13 inch baking dish.
3. Beat cream cheese until smooth, then add pumpkin puree, confectioners’ sugar, and vanilla extract. Mix until combined.
4. Pour the cheesecake mixture over the crust.
5. Bake at 350°F for 25-30 minutes or until set.
6. Allow to cool completely.
7. Once cooled, use a cookie scoop or spoon to form truffles.
8. Melt white chocolate chips in a microwave-safe bowl in 10-second increments, stirring between each interval, until smooth.
9. Dip the truffles into the melted white chocolate and place on parchment paper.
10. Chill for at least 30 minutes before serving.
Cooking Time: 25-30 minutes
Pumpkin Cheesecake Pancakes with Spiced Syrup
Start your fall morning off right with these indulgent Pumpkin Cheesecake Pancakes, topped with a warm and spicy syrup. The perfect blend of seasonal flavors in one delicious breakfast treat.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 8 ounces cream cheese, softened
– Spiced Syrup (see below)
– Confectioners’ sugar, for dusting
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, combine pumpkin puree, milk, egg, and melted butter. Stir until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in the softened cream cheese.
5. Cook on a non-stick skillet or griddle over medium heat. Flip when bubbles appear on surface.
6. Serve with Spiced Syrup (see below) and dust with confectioners’ sugar.
Spiced Syrup:
– 1 cup water
– 1/2 cup brown sugar
– 1 tablespoon honey
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1/8 teaspoon ground ginger
Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 5-7 minutes or until syrupy.
Pumpkin Cheesecake Tart with Shortbread Crust
This seasonal dessert combines the warmth of pumpkin with the richness of cheesecake, all wrapped up in a buttery shortbread crust. Perfect for fall gatherings and holiday parties.
Ingredients:
For the Shortbread Crust:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
For the Pumpkin Cheesecake Filling:
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 1 tsp vanilla extract
– Salt to taste
Instructions:
1. Preheat oven to 350°F.
2. Prepare the Shortbread Crust: Whisk together flour and confectioners’ sugar. Add softened butter; mix until a dough forms. Press into a 9-inch tart pan with a removable bottom.
3. Bake crust for 20-25 minutes or until lightly golden.
4. Prepare the Pumpkin Cheesecake Filling: Beat cream cheese until smooth. Add granulated sugar, eggs, pumpkin puree, and vanilla extract; mix well. Pour filling over baked crust.
5. Bake tart for an additional 40-45 minutes or until cheesecake is set.
Cooking Time: 1 hour 15 minutes
Pumpkin Cheesecake Bread Pudding
This recipe combines the warm spices of pumpkin bread with the creamy richness of cheesecake, resulting in a unique and delicious dessert perfect for the fall season.
Ingredients:
– 4 cups stale pumpkin bread, cut into 1-inch cubes
– 1 cup granulated sugar
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 8 ounces cream cheese, softened
– 1/2 cup heavy cream
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together sugar, eggs, pumpkin puree, cinnamon, nutmeg, and salt.
3. Add bread cubes to the mixture and toss until evenly coated.
4. Pour in melted butter and mix until bread is well saturated.
5. Pour mixture into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
6. While bread pudding is baking, prepare cheesecake topping by mixing cream cheese, heavy cream, and sugar.
7. Remove bread pudding from oven and top with cheesecake mixture.
8. Return to oven and bake for an additional 10-15 minutes.
Cooking Time: 45-50 minutes
Pumpkin Cheesecake Milkshake with Graham Cracker Crumbs
Pumpkin Cheesecake Milkshake with Graham Cracker Crumbs: A creamy and indulgent treat that combines the flavors of pumpkin, cheesecake, and graham cracker for a unique fall dessert experience.
Ingredients:
– 2 cups vanilla ice cream
– 1/4 cup canned pumpkin puree
– 1 tablespoon unsalted butter, softened
– 1 teaspoon vanilla extract
– 1 cup milk (whole, 2%, or skim)
– 1 cup graham cracker crumbs (about 6-8 crackers)
– Pinch of salt
Instructions:
1. In a blender, combine ice cream, pumpkin puree, and butter. Blend until smooth.
2. Add vanilla extract and blend for another second.
3. Pour in milk and blend until the mixture is creamy and well combined.
4. Crush graham cracker crumbs into fine pieces using a rolling pin or your hands.
5. Pour milkshake into glasses and top with crushed graham crackers.
6. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: None
Pumpkin Cheesecake Pretzel Bites
Pumpkin Cheesecake Pretzel Bites Recipe
These bite-sized treats combine the warmth of pumpkin with the creaminess of cheesecake and the crunch of pretzels. Perfect for a fall gathering or a sweet snack any time of year!
Ingredients:
– 1 1/2 cups pretzel rods, broken into pieces
– 1/4 cup granulated sugar
– 1/4 cup light brown sugar
– 1/2 cup cream cheese, softened
– 1/4 cup canned pumpkin puree
– 1 large egg
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, mix together pretzel pieces, granulated sugar, and brown sugar.
3. In a separate bowl, beat cream cheese until smooth. Add pumpkin puree, egg, vanilla extract, and salt. Mix until combined.
4. Drop spoonfuls of the cheesecake mixture onto the pretzel mixture, forming balls. Place on prepared baking sheet, leaving about 2 inches between each ball.
5. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Pumpkin Cheesecake Muffins with Streusel Topping
These moist and flavorful muffins combine the warmth of pumpkin spice with the creamy richness of cheesecake, topped with a crunchy streusel topping. Perfect for fall breakfasts or brunches!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup cream cheese, softened
– 1/4 cup confectioners’ sugar
– Streusel topping (see below)
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add pumpkin puree, melted butter, egg, and vanilla extract; stir until combined.
4. In a small bowl, beat cream cheese and confectioners’ sugar until smooth.
5. Fold cheesecake mixture into batter until just combined.
6. Divide batter evenly among muffin cups.
7. Top each muffin with streusel topping (see below).
8. Bake for 20-25 minutes or until golden brown.
Streusel Topping:
– 1/4 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/2 teaspoon cinnamon
Combine dry ingredients in a small bowl. Add butter and mix until crumbly.
Summary
Get ready to indulge in the rich flavors of fall with these decadent pumpkin cheesecake recipes! From classic desserts like Pumpkin Cheesecake with Ginger Snap Crust and Pumpkin Cheesecake Bars with Pecan Streusel, to creative twists like No-Bake Pumpkin Cheesecake with Whipped Cream Topping and Pumpkin Cheesecake Truffles Coated in Chocolate, there’s something for every palate. Whether you’re looking for a show-stopping dessert or a cozy breakfast treat, these 19 mouthwatering recipes are sure to satisfy your pumpkin cravings.
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