Pumpkin cheesecake recipes - 13 recipes
Top Recipe
Pumpkin Cheesecake Pie with Gingersnap Crust
By courtneyepowell
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
This is a stunner of a dessert
Top rated Pumpkin cheesecake recipes
Pumpkin Cheesecake with Salted Caramel Sauce
By á-160091
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
Pumpkin Pie Cheesecake Squares
By á-24534
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
Mini Pumpkin Cheesecakes
By brownbox
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
Pumpkin-Orange Cheesecake with Chocolate Crust & Salted Caramel
By á-44273
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
Layered Pumpkin Cheesecake
By sierra225
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
Almost-Famous Pumpkin Cheesecake
By jads8627
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
Pumpkin Pecan Swirl Cheesecake
By lorik
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
Pumpkin Cheesecake Trifle
By HotDishHomemaker, Hot Dish Homemaker
This dessert is easy to make and a Trifle is always impressive
- 1 (18.25-ounces) Box Spice Cake Mix
- 1 (3.4-ounces) Vanilla Instant Pudding Mix
- 1/2 Cup Vegetable Oil
- 1/2 Cup Water
- 1 Cup Pumpkin Puree (not the pumpkin pie mix)
- 3 Eggs
- 1 and 1/2 Teaspoons Cinnamon
- 1/4 Teaspoon Cloves
- 1/4 Teaspoon Nutmeg
- 2 Cups Cold Milk
- 2 (3.4-ounces.) Cheesecake Flavor Instant Pudding Mix
- 2 Cups Whipped Topping
- 1 Cup Pecan Pieces
- 1 Cup English Toffee Bits
Pumpkin, Caramel & Pecan Cheesecake
By á-24617
This amazing pumpkin cheesecake starts with a spicy gingersnap crust and gets even better—thanks to a drizzle of ...
- 1/2 cup chopped Planters Pecans, divided.
- 38 Nabisco Ginger Snaps, finely crushed (about 1/2 cups).
- 1/4 cup butter or margarine, melted.
- 4 packages (8-ounces each) Philadelphia Cream Cheese softened.
- 1 cup sugar.
- 1 can pumpkin (15-ounces)
- 1 tablespoon pumpkin pies spice.
- 1 teaspoon vanilla.
- 4 eggs
- 25 Kraft Caramels.
- 1/4 cup milk.
Pumpkin Cheesecake Squares
By á-11135
Pumpkin desserts are always a huge hit! These delicious bars are loved by everyone who tries them
- CREAM CHEESE TOPPING:
- 8 ounces cream cheese
- 1 cup sour cream, at room temperature
- 2 tablespoon all-purpose flour
- 2 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- PUMPKIN SPICE BLONDIES:
- 1 cup (2-sticks) unsalted butter, melted, plus more for the pan
- 2 1/2 cup all-purpose flour, spooned and leveled
- 2 teaspoon pumpkin spice
- 1 teaspoon kosher salt
- 1 1/2 cup packed light brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 (15-ounces) can unsweetened pumpkin purée
Pumpkin Cream Cheese Bundt Cake
By natstew627
The cream cheese filling tastes like a bit of cheesecake paradise, playing hide-and-seek in the center of the moist...
- FILLING:
- 8 ounces cream cheese, softened, cubed
- 1/2 cup white sugar
- 1 large egg, room temperature
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- CAKE:
- 3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 teaspoon ground cinnamon
- 1/2 teaspoon ground all spice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 cup (2-ounces) unsalted butter, softened
- 2/3 cup brown sugar, packed
- 1/2 cup white sugar
- 2 large eggs, room temperature
- 1/2 cup olive oil
- 1 (15-ounce) can pure pumpkin puree
- 1/2 cup plain Greek yogurt
- 2 teaspoons vanilla extract
- GLAZE:
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- Pinch salt
- 1 teaspoon vanilla extract
- 2 1/2 tablespoons milk, plus more as needed
Pumpkin Cheesecake Lasagna
By á-11135
You'll be overcome with pleasure as you work through each layer of this scrumptious Pumpkin Cheesecake Dessert Lasa...
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup sugar
- 2 cups heavy cream, divided
- 2 cups milk
- 3 small packages vanilla pudding mix
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 3 tablespoons powdered sugar
- 10 graham cracker sheets
- 1/4 cup jarred caramel
- Pecans, for garnish
Bourbon Pumpkin Cheesecake
By southerngrace
Smooth and creamy, this colorful cheesecake is the perfect conclusion to any autumn meal
- CRUST:
- 3/4 cup graham cracker crumbs
- 1/2 cup pecans, finely chopped
- 1/4 cup brown sugar, tightly packed
- 1/4 cup granulated sugar
- 1/4 cup (1/2-stick) unsalted butter, melted and cooled
- FILLING:
- 1 1/2 cups canned solid-pack pumpkin
- 3 large eggs
- 1/2 cup brown sugar, tightly packed
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 tablespoon bourbon
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 3 (8 oz) packages cream cheese, at room temperature
- TOPPING:
- 2 cups sour cream
- 2 tablespoons granulated sugar
- 1 tablespoon bourbon
Any burning questions? Our chefs answer!