As the leaves begin to change and the air grows crisp, our thoughts turn to cozying up with a warm slice of pumpkin cheesecake. There’s something about the combination of creamy cheesecake, spiced pumpkin puree, and crunchy graham cracker crust that just screams autumn. And let’s be real – what’s not to love about a dessert that’s essentially a party in your mouth? In this article, we’ll dive into 20 decadent pumpkin cheesecake recipes that are sure to satisfy your cravings. From classic spiced pumpkin cheesecakes to no-bake alternatives and creative twists like chocolate-dipped truffles and pancake-stuffed apples, there’s something for everyone on this list. So grab a cup of coffee, get cozy, and let the baking begin!
Classic Spiced Pumpkin Cheesecake
This moist and flavorful cheesecake combines the warmth of pumpkin pie spices with the richness of creamy cheese, perfect for fall gatherings or special occasions.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup heavy cream
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, then add granulated sugar and beat until combined.
4. Beat in eggs one at a time, followed by pumpkin puree, cinnamon, nutmeg, and ginger.
5. Pour cheesecake batter into prepared crust.
6. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
7. Let cool completely before serving.
Cooking Time: 55-60 minutes
No-Bake Pumpkin Cheesecake with Gingersnap Crust
This seasonal treat combines the warmth of pumpkin with the crunch of gingersnap cookies, all without heating up your kitchen. A perfect dessert for fall gatherings and parties!
Ingredients:
For the crust:
– 1 1/2 cups gingersnap cookies, crushed
– 1/4 cup granulated sugar
For the cheesecake:
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1 tsp vanilla extract
– 1 cup heavy cream
– 1/4 cup chopped pecans (optional)
Instructions:
1. In a medium bowl, mix crushed gingersnap cookies and sugar.
2. Press mixture into the bottom of a 9-inch springform pan.
3. Beat cream cheese until smooth. Add sugar, pumpkin puree, and vanilla extract; beat until combined.
4. Stir in heavy cream.
5. Pour cheesecake mixture over crust.
6. If using pecans, sprinkle on top.
7. Refrigerate for at least 4 hours or overnight.
8. Release springform pan sides and serve chilled.
Cooking Time: None! This no-bake recipe is perfect for a stress-free dessert.
Pumpkin Swirl Cheesecake with Caramel Drizzle
Elevate your dessert game with this autumnal twist on the classic cheesecake, featuring a creamy pumpkin swirl and rich caramel drizzle.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 1 teaspoon vanilla extract
For the swirl:
– 1/4 cup canned pumpkin puree
– 2 tablespoons unsalted butter, melted
– 1 tablespoon brown sugar
For the caramel drizzle:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 teaspoon sea salt
– 1/2 teaspoon unsalted butter
Instructions:
1. Preheat oven to 350°F (180°C).
2. Prepare the crust, then press into a 9-inch springform pan.
3. Beat cream cheese until smooth, then add sugar and eggs; mix well.
4. Add pumpkin puree, vanilla extract, and swirl mixture; mix until combined.
5. Pour batter into prepared pan and bake for 55-60 minutes or until set.
6. Prepare caramel drizzle by heating heavy cream, sugar, and butter in a saucepan over medium heat.
7. Drizzle warm caramel over cooled cheesecake.
Cooking Time: 1 hour 10 minutes
Vegan Pumpkin Cheesecake with Coconut Cream
This creamy vegan cheesecake combines the warmth of pumpkin with the richness of coconut cream, perfect for a seasonal dessert or special occasion.
Ingredients:
– 1 1/2 cups graham cracker crumbs (gluten-free)
– 1/4 cup maple syrup
– 1/2 cup unsweetened almond milk
– 1/4 cup canned pumpkin puree
– 8 oz vegan cream cheese, softened
– 1/4 cup granulated sugar
– 2 large eggs, replaced by: 2 flax eggs*
– 1 tsp vanilla extract
– 1/2 cup coconut cream, chilled
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C).
2. Mix crust ingredients; press into a 9-inch springform pan.
3. In a blender, combine pumpkin, almond milk, sugar, and spices; blend until smooth.
4. In a separate bowl, cream vegan cream cheese and flax eggs; add vanilla extract.
5. Combine pumpkin mixture with cream cheese mixture; pour into crust.
6. Bake 45-50 minutes or until edges are set.
7. Allow cheesecake to cool completely; top with coconut cream and refrigerate for at least 4 hours.
Cooking Time: 45-50 minutes
Pumpkin Cheesecake Bars with Pecan Streusel
Pumpkin Cheesecake Bars with Pecan Streusel Recipe
Warm up to the flavors of fall with these scrumptious Pumpkin Cheesecake Bars topped with a crunchy Pecan Streusel. Perfect for a Thanksgiving dessert or a cozy evening treat.
Ingredients:
For the cheesecake:
– 1 1/2 cups graham cracker crumbs
– 1 cup granulated sugar
– 1/4 cup melted butter
– 16 oz cream cheese, softened
– 3 large eggs
– 1/2 cup canned pumpkin puree
– 1 tsp vanilla extract
For the streusel:
– 1/2 cup chopped pecans
– 1/4 cup granulated sugar
– 2 tbsp all-purpose flour
– 1/4 tsp salt
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper.
2. Prepare the cheesecake: Mix crust ingredients; press into prepared pan. Beat cream cheese until smooth; add eggs, pumpkin, and vanilla. Pour over crust.
3. Top with streusel: Combine pecans, sugar, flour, and salt in a bowl. Add melted butter; mix until crumbly. Sprinkle over cheesecake.
4. Bake for 40-45 minutes or until the edges are set and center is slightly jiggly.
5. Cool completely before slicing and serving.
Chocolate Pumpkin Cheesecake with Oreo Crust
This rich and creamy cheesecake combines the warmth of pumpkin with the indulgence of chocolate, all on a crunchy Oreo crust. Perfect for the fall season or any time you crave a comforting dessert.
Ingredients:
For the crust:
– 1 1/2 cups Oreo cookies, crushed
– 1/4 cup granulated sugar
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 cup semisweet chocolate chips
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by mixing crushed Oreos and sugar in a bowl.
3. Press the mixture into a 9-inch springform pan.
4. Beat cream cheese until smooth, then add sugar, pumpkin puree, eggs, and vanilla extract.
5. Melt chocolate chips in microwave-safe bowl, then stir into cheesecake batter.
6. Pour batter into prepared crust.
7. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
8. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 55-60 minutes
Mini Pumpkin Cheesecakes with Whipped Cream
These bite-sized treats are perfect for fall gatherings or a sweet snack any time of the year. Moist pumpkin-flavored cheesecakes are topped with a dollop of whipped cream and a sprinkle of cinnamon.
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
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 1 teaspoon vanilla extract
– Whipped cream and cinnamon for topping
Instructions:
1. Preheat oven to 325°F.
2. In a medium bowl, mix crumbs, sugar, and melted butter until combined.
3. Press mixture into mini muffin tin cups.
4. Beat cream cheese until smooth, then add sugar, eggs, pumpkin puree, and vanilla extract. Mix well.
5. Pour cheesecake batter into prepared muffin tin cups.
6. Bake for 18-20 minutes or until edges are set.
7. Allow to cool completely before topping with whipped cream and a sprinkle of cinnamon.
Cooking Time: 18-20 minutes
Pumpkin Cheesecake Mousse with Cinnamon
Pumpkin Cheesecake Mousse with Cinnamon Recipe
A rich and creamy pumpkin cheesecake mousse infused with the warmth of cinnamon, perfect for a seasonal dessert or snack.
Ingredients:
– 1 cup heavy cream
– 8 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1 teaspoon ground cinnamon
– 1/2 teaspoon vanilla extract
Instructions:
1. In a medium-sized bowl, whip the heavy cream until stiff peaks form. Set aside.
2. In a large mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar and mix until combined.
3. Add the pumpkin puree, cinnamon, and vanilla extract to the cream cheese mixture. Mix until well combined.
4. Fold the whipped heavy cream into the cheesecake mixture until no white streaks remain.
5. Spoon the mousse into individual serving cups or a large serving dish. Chill in the refrigerator for at least 2 hours before serving.
Cooking Time: 2 hours (chilling time)
Gluten-Free Pumpkin Cheesecake with Almond Crust
This gluten-free pumpkin cheesecake with almond crust is a perfect dessert for the fall season. The combination of creamy pumpkin filling, crunchy almond crust, and tangy cream cheese will leave you wanting more.
Ingredients:
For the crust:
– 1 1/2 cups almonds
– 1/4 cup granulated sugar
– 1/4 cup melted coconut oil
For the cheesecake:
– 16 ounces gluten-free graham cracker crumbs
– 1 cup pumpkin puree
– 12 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C).
2. Prepare the crust: In a bowl, mix together almonds, sugar, and melted coconut oil until well combined.
3. Press the crust mixture into a 9-inch springform pan.
4. Prepare the cheesecake: Beat cream cheese and granulated sugar until smooth. Add pumpkin puree, eggs, and vanilla extract; mix well.
5. Pour the cheesecake batter into the prepared pan over the almond crust.
6. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
7. Let it cool completely before refrigerating for at least 4 hours.
Cooking Time: 1 hour 15 minutes
Pumpkin Cheesecake Dip with Graham Crackers
A creamy and sweet treat perfect for fall gatherings or cozy nights in. This pumpkin cheesecake dip is a unique twist on traditional cheesecakes, served warm with crunchy graham crackers.
Ingredients:
– 1 (8 oz) package cream cheese, softened
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1 teaspoon vanilla extract
– 1/2 cup heavy cream
– 1 cup graham cracker crumbs
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, beat the cream cheese until smooth.
3. Add sugar and pumpkin puree; mix until combined.
4. Stir in vanilla extract and heavy cream.
5. Pour mixture into a 9-inch springform pan or a small ceramic dish.
6. Bake for 25-30 minutes or until edges are set.
7. Remove from oven and let cool slightly.
8. Serve warm with graham cracker crumbs on the side.
Cooking Time: 25-30 minutes
Pumpkin Cheesecake Truffles Coated in White Chocolate
These bite-sized treats combine the warmth of pumpkin with the creaminess of cheesecake, all wrapped up in a smooth white chocolate coating. Perfect for the fall season or any time you need a sweet pick-me-up.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 16 oz cream cheese, softened
– 1/2 cup canned pumpkin puree
– 1 tsp vanilla extract
– 1 cup powdered sugar
– 1/2 cup white chocolate chips
Instructions:
1. Preheat oven to 350°F.
2. Mix graham cracker crumbs and sugar; add butter and mix until combined.
3. Press mixture into a 9×13 inch baking dish.
4. Beat cream cheese, pumpkin puree, and vanilla extract until smooth.
5. Pour cheesecake mixture over crust.
6. Bake for 25-30 minutes or until set.
7. Let cool completely.
8. Roll cooled cheesecake into small balls; chill in refrigerator.
9. Melt white chocolate chips in a double boiler or microwave-safe bowl.
10. Dip chilled cheesecake balls into melted white chocolate and place on parchment paper.
Cooking Time: 25-30 minutes
Pumpkin Cheesecake Ice Cream with Caramel Swirl
This creamy ice cream combines the warmth of pumpkin and cheesecake with a rich caramel swirl, perfect for fall and winter gatherings.
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 graham cracker crumbs
– 8 oz cream cheese, softened
– 1/4 cup caramel sauce (homemade or store-bought)
Instructions:
1. In a medium bowl, whisk together heavy cream, whole milk, sugar, pumpkin puree, and vanilla extract.
2. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat an ice cream maker according to manufacturer’s instructions.
4. Pour the chilled mixture into the ice cream maker and churn according to manufacturer’s instructions.
5. Once the ice cream is almost set, mix in the graham cracker crumbs and softened cream cheese until well combined.
6. Transfer the ice cream to an airtight container and drizzle with caramel sauce.
7. Cover and freeze for at least 2 hours before serving.
Cooking Time: 2-3 hours (including freezing time)
Pumpkin Cheesecake Parfaits with Granola
Celebrate the flavors of fall with these creamy, crunchy parfaits featuring pumpkin cheesecake, toasted granola, and whipped cream.
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
– 1 cup heavy whipping cream
– 1/4 cup toasted granola
– Fresh whipped cream and additional granola for garnish (optional)
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by mixing crumbs, sugar, and melted butter. Press into a 9-inch springform pan.
3. Beat the cheesecake mixture (cream cheese, pumpkin, sugar, eggs, and vanilla) until smooth. Pour over crust.
4. Bake for 45-50 minutes or until set.
5. Allow cheesecake to cool completely.
6. Whip heavy cream until stiff peaks form.
7. Assemble parfaits by layering cheesecake, whipped cream, and granola.
Cook Time: 45-50 minutes
Pumpkin Cheesecake Pancakes with Maple Syrup
Elevate your breakfast game with these creamy, sweet, and savory pancakes that combine the flavors of pumpkin, cheesecake, and maple syrup. Perfect for a special occasion or a cozy Sunday brunch.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 8 ounces cream cheese, softened
– 2 tablespoons maple syrup
– Fresh whipped cream and chopped pecans for serving (optional)
Instructions:
1. Preheat your skillet or griddle to medium heat.
2. In a bowl, whisk together flour, baking powder, salt, sugar, and pumpkin puree.
3. In another bowl, whisk together milk, egg, and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Heat a small amount of oil in your skillet or griddle. Drop 1/4 cupfuls of batter onto the skillet.
6. Cook for 2-3 minutes, until bubbles appear on surface. Flip and cook for another minute.
7. Top with cream cheese mixture (softened cream cheese mixed with maple syrup) and serve warm.
Cooking Time: 15-20 minutes
Pumpkin Cheesecake French Toast Casserole
Elevate your breakfast game with this indulgent Pumpkin Cheesecake French Toast Casserole, perfect for fall mornings or special occasions. This show-stopping dish combines the warmth of pumpkin spice with the creaminess of cheesecake and the comfort of French toast.
Ingredients:
– 12 slices of bread (white or whole wheat)
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup pumpkin puree
– 1 cup heavy cream
– 8 ounces cream cheese, softened
– 1 large egg
– 1/4 cup chopped walnuts (optional)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F.
2. In a shallow dish, mix together sugar, flour, and baking powder.
3. Dip each bread slice into the melted butter, then coat in the sugar mixture.
4. In a separate bowl, whisk together pumpkin puree, heavy cream, and softened cream cheese until smooth.
5. Assemble the casserole by layering coated bread slices with the cheesecake mixture.
6. Top with chopped walnuts (if using) and dust with confectioners’ sugar.
7. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Pumpkin Cheesecake Brownies with Cream Cheese Frosting
Pumpkin Cheesecake Brownies with Cream Cheese Frosting: A seasonal twist on classic brownies, these moist and flavorful treats combine the warmth of pumpkin spice with the tanginess of cream cheese frosting.
Ingredients:
– 1 cup (2 sticks) unsalted butter, at room temperature
– 2 cups sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup canned pumpkin puree
– 1 and 1/4 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon salt
– 1 cup cream cheese frosting (see below)
– Chopped walnuts or pecans, optional
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract and pumpkin puree.
4. Gradually mix in the dry ingredients until just combined.
5. Pour batter into prepared pan and smooth top.
6. Bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs.
7. Allow to cool completely before frosting.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
Beat all ingredients until smooth and creamy.
Pumpkin Cheesecake-Stuffed Apples
Pumpkin Cheesecake-Stuffed Apples Recipe
Experience the ultimate fall treat with this creative dessert that combines tender apples with a creamy pumpkin cheesecake filling.
Ingredients:
– 4 large apples, peeled and cored
– 1 cup pumpkin puree
– 8 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– 1/4 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, mix together pumpkin puree, cream cheese, and sugar until smooth.
3. Add vanilla extract and stir to combine.
4. Core the apples, leaving about 1 inch at the top.
5. Stuff each apple with the pumpkin cheesecake mixture, mounding slightly.
6. If using walnuts, sprinkle on top of the filling.
7. Place stuffed apples in a baking dish and bake for 35-40 minutes, or until apples are tender.
Cooking Time: 35-40 minutes
Pumpkin Cheesecake Bread Pudding with Vanilla Sauce
This warm and comforting bread pudding combines the flavors of pumpkin, cheesecake, and vanilla in a delightful dessert perfect for the fall season.
Ingredients:
– 4 cups stale Challah bread, cut into 1-inch cubes
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 8 ounces cream cheese, softened
– 1 cup heavy cream
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Toss bread cubes with sugar, pumpkin puree, melted butter, eggs, vanilla extract, cinnamon, and salt.
2. Pour mixture into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
3. In a separate bowl, mix cream cheese, heavy cream, and confectioners’ sugar.
4. Serve warm bread pudding with chilled Vanilla Sauce drizzled on top.
Cooking Time: 35-40 minutes
Pumpkin Cheesecake Milkshake with Cinnamon Whipped Cream
This autumnal treat combines the flavors of pumpkin cheesecake and cinnamon, blending seamlessly into a creamy milkshake. Top it off with whipped cream infused with warm cinnamon for an added layer of comfort.
Ingredients:
– 2 cups vanilla ice cream
– 1/2 cup canned pumpkin puree
– 1/4 cup graham cracker crumbs
– 2 tablespoons granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– Whipped cream and additional cinnamon for topping (optional)
Instructions:
1. In a blender, combine ice cream, pumpkin puree, graham cracker crumbs, sugar, cinnamon, and salt. Blend until smooth.
2. Pour the mixture into a glass filled with ice.
3. Top with whipped cream, if desired. Sprinkle additional cinnamon for extra flavor and visual appeal.
Cooking Time: None required! This milkshake is ready to be enjoyed in minutes.
Pumpkin Cheesecake Crepes with Spiced Sugar
Celebrate the flavors of fall with these delicate crepes filled with a creamy pumpkin cheesecake filling and topped with a crunchy spiced sugar crust.
Ingredients:
– 1 1/2 cups all-purpose flour
– 2 eggs
– 1/2 cup milk
– 1/4 teaspoon salt
– 3 tablespoons unsalted butter, melted
– Pumpkin cheesecake filling (see below)
– Spiced sugar (see below)
Pumpkin Cheesecake Filling:
– 8 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
Spiced Sugar:
– 1/4 cup granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1/8 teaspoon salt
Instructions:
1. In a blender, combine flour, eggs, milk, and melted butter. Blend until smooth.
2. Heat a small non-stick skillet over medium heat. Pour in about 1 tablespoon of batter and tilt to evenly coat the bottom.
3. Cook for 1-2 minutes or until edges start to curl. Loosen with a spatula and flip.
4. Spread a spoonful of pumpkin cheesecake filling on half of the crepe, then fold in half.
5. Sprinkle spiced sugar on top. Repeat with remaining batter and filling.
Cooking Time: 15-20 minutes or until all crepes are cooked.
Summary
Indulge in the flavors of fall with these 20 decadent pumpkin cheesecake recipes that will leave you wanting more. From classic spiced cheesecakes to no-bake and vegan options, there’s something for everyone. Try your hand at a pumpkin swirl cheesecake with caramel drizzle or go bold with a chocolate pumpkin cheesecake with Oreo crust. Whether you’re in the mood for bars, truffles, pancakes, or even cheesecake-stuffed apples, this collection of recipes is sure to satisfy your cravings.
