Pumpkin Cheesecake Recipes That’ll Make Your Holidays Legendary

Ready to fall head over fork for pumpkin cheesecake? Same. These five recipes hit that dreamy sweet spot between cozy pumpkin spice and tangy cream cheese. Whether you want no-bake ease, classic New York swagger, or a swirly showstopper for Friendsgiving, I’ve got you covered.

We’re talking crisp crusts, silky interiors, no cracks (seriously), and flavors that make people ask for the recipe before dessert is even over. Let’s bake some bliss.

1. Classic Pumpkin Cheesecake With Gingersnap Crunch (Your New Signature Dessert)

This is the gold-standard pumpkin cheesecake: creamy, spiced, and just sweet enough. The gingersnap crust adds bite and warmth, while the silky filling bakes up perfectly set. Make it a day ahead for the dreamiest texture.

Ingredients:

• 2 cups (about 240 g) gingersnap cookie crumbs
• 1/4 cup (50 g) granulated sugar
• 6 tbsp (85 g) unsalted butter, melted
• 3 (8 oz/680 g total) blocks cream cheese, room temperature
• 1 cup (200 g) granulated sugar
• 1/2 cup (110 g) packed light brown sugar
• 1 1/4 cups (300 g) pumpkin purée (not pie filling)
• 1/2 cup (120 ml) sour cream, room temperature
• 3 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp fine sea salt

Instructions:

1. Heat the oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil and set it in a large roasting pan.
2. Make the crust: Stir gingersnap crumbs, 1/4 cup sugar, and melted butter until evenly moistened. Press into the bottom and 1 inch up the sides of the pan. Bake 8 minutes. Cool slightly.
3. Beat cream cheese on medium until smooth and fluffy, 2 minutes. Add both sugars and beat 1 minute more, scraping the bowl.
4. Mix in pumpkin purée, sour cream, vanilla, spices, and salt until just combined.
5. Beat in eggs one at a time on low, just until incorporated. Do not overmix.
6. Pour filling into crust. Place the pan in the roasting pan and add hot water to come halfway up the sides of the springform (a simple water bath to prevent cracks).
7. Bake 60–70 minutes, until the edges are set and the center jiggles like Jell-O. Turn off the oven, crack the door, and let it rest inside for 1 hour.
8. Remove from the water bath, run a thin knife around the edge, and cool to room temperature. Chill at least 6 hours or overnight.

Serve cold with lightly sweetened whipped cream and a sprinkle of crushed gingersnaps. Want a twist? Swap gingersnaps for Biscoff or bourbon-spiked whipped cream for a grown-up finish.

2. No-Bake Pumpkin Cheesecake Parfaits (Fast, Fancy, and Foolproof)

No oven, no stress. These parfaits layer buttery cookie crumbs with airy pumpkin cheesecake cream. They’re perfect for last-minute entertaining and look restaurant-level cute in little glasses.

Ingredients:

• 1 1/2 cups (150 g) graham cracker crumbs
• 3 tbsp (40 g) granulated sugar
• 6 tbsp (85 g) unsalted butter, melted
• 8 oz (225 g) cream cheese, room temperature
• 1 cup (240 ml) cold heavy cream
• 1/2 cup (100 g) granulated sugar
• 1 cup (240 g) pumpkin purée
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• Pinch nutmeg and salt

Instructions:

1. Stir graham crumbs, 3 tbsp sugar, and melted butter until sandy. Set aside.
2. Whip heavy cream to soft peaks; set aside.
3. Beat cream cheese with remaining sugar until smooth. Mix in pumpkin, vanilla, spices, and salt.
4. Fold in the whipped cream gently to keep it fluffy.
5. Layer crumbs and pumpkin cream in 6–8 small glasses. Finish with a crumb sprinkle.
6. Chill 1 hour to set. Eat with spoons and smug joy.

Top with caramel drizzle or toasted pecans for crunch. For gluten-free, use GF cookies. For extra spice, add a dash of pumpkin pie spice. These also pack great for picnics—just lid the jars and go.

3. New York–Style Pumpkin Cheesecake With Salted Caramel Drip (Big City Drama)

All the swagger of a classic New York cheesecake with the coziness of pumpkin spice. It’s tall, dense, luxuriously creamy, and crowned with glossy salted caramel. This one steals the dessert table spotlight.

Ingredients:

• Crust:
  • 1 1/2 cups (150 g) graham cracker crumbs
  • 2 tbsp (25 g) granulated sugar
  • 6 tbsp (85 g) unsalted butter, melted
  • 1/4 tsp fine sea salt
• Filling:
  • 4 (8 oz/900 g total) blocks cream cheese, room temperature
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (110 g) packed light brown sugar
  • 1 1/4 cups (300 g) pumpkin purée
  • 3/4 cup (180 ml) sour cream
  • 1/4 cup (60 ml) heavy cream
  • 4 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves
  • 3 tbsp cornstarch
  • 1/2 tsp fine sea salt
• Salted Caramel:
  • 1 cup (200 g) granulated sugar
  • 6 tbsp (85 g) unsalted butter, room temperature, cubed
  • 1/2 cup (120 ml) heavy cream, warm
  • 1 tsp flaky sea salt (or 1/2 tsp fine salt)

Instructions:

1. Heat oven to 325°F (163°C). Wrap a 9-inch springform pan with foil for a water bath.
2. Make crust: Mix crumbs, sugar, salt, and butter. Press into bottom and 1 1/2 inches up sides. Bake 10 minutes. Cool.
3. Beat cream cheese until smooth, 2–3 minutes. Add sugars and beat until creamy.
4. Mix in pumpkin, sour cream, heavy cream, vanilla, spices, cornstarch, and salt.
5. Beat in eggs one at a time on low, scraping the bowl. Don’t whip air in.
6. Pour into crust. Place in roasting pan and add hot water halfway up the sides.
7. Bake 75–85 minutes until edges are set and center has a slow wobble. Rest 1 hour in the off oven with the door cracked.
8. Cool, then chill at least 8 hours.
9. Make caramel: Melt sugar in a light-colored saucepan over medium heat, swirling until amber. Whisk in butter (it will foam), then slowly whisk in warm cream. Simmer 1 minute, remove from heat, and stir in salt. Cool to room temp.
10. Unmold cheesecake. Spoon caramel over the top, gently nudging to create a drip. Chill 15 minutes to set before slicing.

Serve with extra caramel and a few flakes of sea salt. Pro tip: warm your knife under hot water, wipe, then slice for clean edges. Want a twist? Add a splash (1 tbsp) of bourbon to the caramel. Trust me.

4. Maple Pecan Pumpkin Cheesecake Bars (Bake-Sale Superstars)

All the flavor, fewer dishes. These bars have a buttery shortbread base, velvety pumpkin layer, and a glossy maple pecan topping. They cut neatly, travel well, and vanish fast.

Ingredients:

• Shortbread Base:
  • 1 cup (225 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1/4 tsp fine salt
  • 2 cups (240 g) all-purpose flour
• Pumpkin Cheesecake Layer:
  • 16 oz (450 g) cream cheese, room temperature
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs
  • 3/4 cup (180 g) pumpkin purée
  • 1/4 cup (60 ml) sour cream
  • 1 tsp vanilla extract
  • 1 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg
  • 1/4 tsp salt
• Maple Pecan Topping:
  • 1 cup (120 g) chopped pecans, toasted
  • 1/3 cup (80 ml) pure maple syrup
  • 2 tbsp (28 g) unsalted butter
  • 1 tbsp brown sugar
  • Pinch salt
  • 1/2 tsp vanilla extract

Instructions:

1. Heat oven to 325°F (163°C). Line a 9×13-inch pan with parchment, leaving overhang.
2. Cream butter and sugar with salt until smooth. Mix in flour just until combined. Press into pan and dock with a fork. Bake 15 minutes.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in pumpkin, sour cream, vanilla, spices, and salt.
4. Pour over warm crust and smooth the top. Bake 28–32 minutes, until set with a slight jiggle.
5. Cool completely, then chill 2 hours.
6. Make topping: In a small saucepan, simmer maple syrup, butter, and brown sugar 2–3 minutes. Stir in toasted pecans, salt, and vanilla. Cool 5 minutes.
7. Spread topping over chilled bars. Chill 30 minutes to set, then lift out and cut into squares.

Serve these at room temp for the best texture. Swap pecans for walnuts if you like, or drizzle with dark chocolate for extra drama. Leftovers keep well in the fridge for 4–5 days (if they last that long).

5. Swirled Chocolate Pumpkin Cheesecake (Because You Can Have It All)

Chocolate and pumpkin are a power couple. This marbled beauty gives you silky pumpkin spice with ribbons of dark chocolate. It’s striking, decadent, and way easier than it looks.

Ingredients:

• Crust:
  • 1 3/4 cups (175 g) chocolate wafer cookie crumbs (or Oreos without filling)
  • 5 tbsp (70 g) unsalted butter, melted
  • 2 tbsp (25 g) granulated sugar
  • Pinch salt
• Filling:
  • 24 oz (680 g) cream cheese, room temperature
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (110 g) packed light brown sugar
  • 1 cup (240 g) pumpkin purée
  • 1/2 cup (120 ml) sour cream
  • 3 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 6 oz (170 g) dark chocolate, chopped
  • 1/3 cup (80 ml) heavy cream

Instructions:

1. Heat oven to 325°F (163°C). Grease a 9-inch springform and wrap with foil.
2. Mix crust ingredients, press into pan bottom, and bake 8 minutes. Cool slightly.
3. Make chocolate ganache: Heat heavy cream to steaming, pour over chopped chocolate, wait 2 minutes, then stir smooth. Cool to lukewarm.
4. Beat cream cheese until smooth. Add both sugars and beat 1 minute.
5. Mix in pumpkin, sour cream, vanilla, spices, and salt. Beat in eggs one at a time on low.
6. Remove 1 cup of the batter and whisk it with half the ganache.
7. Pour plain pumpkin batter into crust. Dollop chocolate batter and remaining ganache over the top in spoonfuls. Swirl with a skewer for a marbled look—don’t overdo it.
8. Bake in a water bath for 60–70 minutes until edges are set and center wobbles slightly. Rest in the turned-off oven 45 minutes, then cool and chill 6 hours.

Garnish with chocolate curls or cocoa-dusted whipped cream. Variation: add 1 tsp espresso powder to the ganache for deeper chocolate vibes. For smaller portions, bake in a 9-inch square pan and cut into wedges or bars.

Cheesecake Success Tips

• Room temperature dairy means silky, lump-free batter.
• Use a water bath and low-and-slow bake to avoid cracks.
• Don’t overmix once eggs are in—less air equals fewer bubbles and no sinking.
• Cool gradually. Sudden temp changes can cause splits.
• Chill overnight for best flavor and clean slices.

Make-Ahead and Storage

• Whole cheesecakes keep 5 days in the fridge, covered.
• Freeze slices individually (wrapped well) up to 2 months. Thaw in the fridge.
• Caramel and toppings are best added the day of serving.

Ready to pick a favorite? Whether you go classic, no-bake, big-city luxe, bake-sale bars, or a chocolate swirl stunner, these pumpkin cheesecake recipes bring cozy season glory in every bite. Grab a can of pumpkin and your springform—dessert fame awaits.