Introduction
Pumpkin cheesecake is the cozy middle ground between classic cheesecake and pumpkin pie—creamy, aromatic, and perfect for cold-weather gatherings. Whether you’re planning a big holiday table or just want a comforting weekend bake, these winter pumpkin-cheesecake recipes bring warm spices, rich textures, and fun twists. Pick your favorite crust, swirl in pumpkin, and enjoy a dessert that tastes like sweater weather on a plate.
1. Classic Baked Pumpkin Cheesecake with Gingersnap Crust
This classic version pairs a crunchy gingersnap crust with smooth pumpkin-spiced cheesecake.
Ingredients
Crust
- Gingersnap cookie crumbs: 2 cups
- Granulated sugar: 2 tbsp
- Unsalted butter, melted: 6 tbsp
Filling
- Cream cheese, softened: 24 oz (3 blocks)
- Granulated sugar: ¾ cup
- Brown sugar: ¼ cup, packed
- Pumpkin puree: 1½ cups
- Eggs: 3 large
- Sour cream: ½ cup
- Vanilla extract: 2 tsp
- Ground cinnamon: 1½ tsp
- Ground ginger: ½ tsp
- Ground nutmeg: ¼ tsp
- Ground cloves: ⅛ tsp
- Salt: ¼ tsp
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Mix gingersnap crumbs, sugar, and melted butter. Press evenly into the bottom of the pan.
- Bake crust for 8–10 minutes, then cool slightly.
- In a large bowl, beat cream cheese until smooth. Add sugars and mix until combined.
- Mix in pumpkin puree, sour cream, vanilla, and spices.
- Add eggs one at a time, mixing on low just until combined.
- Pour filling over crust and smooth the top.
- Bake 60–70 minutes, until edges are set and center still has a slight wobble.
- Turn oven off, crack the door, and let cheesecake sit 45–60 minutes.
- Cool completely, then chill at least 4 hours or overnight.
How to Serve It
Top with whipped cream and a light dusting of cinnamon before slicing. Serve chilled for the creamiest texture.
2. Salted Caramel Pumpkin Cheesecake
A rich pumpkin base meets a generous layer of salted caramel for extra indulgence.
Ingredients
Crust
- Graham cracker crumbs: 2 cups
- Granulated sugar: 2 tbsp
- Unsalted butter, melted: 6 tbsp
Filling
- Cream cheese: 24 oz
- Brown sugar: ¾ cup
- Pumpkin puree: 1½ cups
- Eggs: 3 large
- Heavy cream: ½ cup
- Vanilla extract: 2 tsp
- Ground cinnamon: 1½ tsp
- Ground ginger: ½ tsp
- Salt: ¼ tsp
Caramel Topping
- Granulated sugar: 1 cup
- Unsalted butter: 6 tbsp
- Heavy cream: ½ cup
- Flaky sea salt: ½–1 tsp
Instructions
- Preheat oven to 325°F (163°C). Line and grease a 9-inch springform pan.
- Mix crust ingredients and press into bottom. Bake 8–10 minutes; cool slightly.
- Beat cream cheese and brown sugar until smooth.
- Add pumpkin, cream, vanilla, cinnamon, ginger, and salt; mix until combined.
- Add eggs one at a time on low speed.
- Pour filling over crust and smooth.
- Bake 60–70 minutes until edges are set and center jiggles slightly.
- Cool gradually and chill 4 hours or overnight.
- For caramel, melt sugar in a saucepan over medium heat until amber.
- Add butter, whisking until melted; carefully whisk in cream. Simmer 1–2 minutes.
- Remove from heat, stir in flaky salt, and cool until thick but pourable.
- Pour caramel over chilled cheesecake and spread gently.
How to Serve It
Chill briefly to firm the caramel, then slice with a warm knife. Add extra sea salt on plates for contrast.
3. Swirled Pumpkin & Vanilla Cheesecake
Two layers—pumpkin and plain vanilla—are swirled for a striking marbled effect.
Ingredients
Crust
- Graham cracker crumbs: 1¾ cups
- Granulated sugar: 2 tbsp
- Unsalted butter, melted: 6 tbsp
Filling
- Cream cheese: 24 oz
- Granulated sugar: 1 cup
- Vanilla extract: 2 tsp
- Eggs: 3 large
- Sour cream: ½ cup
- Pumpkin puree: 1 cup
- Ground cinnamon: 1 tsp
- Ground ginger: ½ tsp
- Ground nutmeg: ¼ tsp
Instructions
- Preheat oven to 325°F (163°C). Prepare and bake crust 8–10 minutes, then cool slightly.
- Beat cream cheese and sugar until smooth. Add sour cream and vanilla.
- Add eggs one at a time, mixing just until combined.
- Divide batter into two bowls.
- In one bowl, stir in pumpkin and spices.
- Pour alternating spoonfuls of plain and pumpkin batter over the crust.
- Swirl gently with a knife for a marbled pattern.
- Bake 55–65 minutes, until mostly set.
- Cool gradually and chill several hours.
How to Serve It
Serve slices with a dollop of whipped cream and a sprinkle of cinnamon sugar.
4. No-Bake Pumpkin Cheesecake with Gingersnap Crust
This no-bake version is light, creamy, and ideal when you want pumpkin cheesecake without turning the oven on for long.
Ingredients
Crust
- Gingersnap crumbs: 2 cups
- Granulated sugar: 2 tbsp
- Unsalted butter, melted: 6 tbsp
Filling
- Cream cheese, softened: 16 oz
- Pumpkin puree: 1½ cups
- Powdered sugar: ¾ cup
- Vanilla extract: 2 tsp
- Ground cinnamon: 1 tsp
- Ground ginger: ½ tsp
- Whipped topping or whipped cream: 2 cups
Instructions
- Preheat oven to 350°F (177°C) and bake crust 8 minutes, or press crust into pan and freeze 15–20 minutes if skipping baking. Cool fully if baked.
- Beat cream cheese until smooth.
- Add pumpkin, powdered sugar, vanilla, and spices; mix until creamy.
- Fold in whipped topping or whipped cream gently.
- Spread filling over crust and smooth the top.
- Chill at least 6 hours, preferably overnight, until firm.
How to Serve It
Slice and top with extra whipped cream and crushed gingersnaps.
5. Mini Pumpkin Cheesecakes in Muffin Tins
Perfectly portioned mini cheesecakes are great for parties and dessert tables.
Ingredients
Crust
- Graham cracker crumbs: 1½ cups
- Granulated sugar: 2 tbsp
- Melted butter: 5 tbsp
Filling
- Cream cheese: 16 oz
- Brown sugar: ½ cup
- Pumpkin puree: 1 cup
- Eggs: 2 large
- Vanilla extract: 1½ tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: ¼ tsp
Instructions
- Preheat oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners.
- Mix crust ingredients and press 1–1½ tbsp into each liner.
- Bake crusts 5–6 minutes; cool slightly.
- Beat cream cheese and sugar until smooth.
- Add pumpkin, vanilla, and spices; mix well.
- Add eggs one at a time.
- Divide filling among cups.
- Bake 18–22 minutes until set but slightly jiggly in the center.
- Cool completely and chill 2–3 hours.
How to Serve It
Top each mini with whipped cream, a pecan half, or a pinch of cinnamon.
6. Pumpkin Cheesecake Bars with Streusel Topping
These bars are easy to cut and serve, with a buttery crust and crunchy streusel.
Ingredients
Crust
- All-purpose flour: 1 cup
- Brown sugar: ¼ cup
- Cold unsalted butter, cubed: 6 tbsp
Streusel
- Rolled oats: ½ cup
- All-purpose flour: ¼ cup
- Brown sugar: ¼ cup
- Chopped walnuts or pecans (optional): ¼ cup
- Cold unsalted butter: 4 tbsp
Filling
- Cream cheese: 16 oz
- Granulated sugar: ½ cup
- Pumpkin puree: 1 cup
- Egg: 1 large
- Vanilla extract: 1 tsp
- Ground cinnamon: 1 tsp
- Ground ginger: ½ tsp
Instructions
- Preheat oven to 350°F (177°C). Line an 8×8-inch pan with parchment.
- For crust, cut butter into flour and sugar until crumbly. Press into pan.
- Bake crust 10–12 minutes until lightly golden.
- For streusel, mix oats, flour, sugar, nuts, and butter into coarse crumbs; set aside.
- Beat cream cheese and sugar until smooth.
- Add pumpkin, egg, vanilla, and spices; mix until combined.
- Spread filling over warm crust.
- Sprinkle streusel evenly on top.
- Bake 30–35 minutes until center is set.
- Cool completely, then chill before slicing.
How to Serve It
Cut into small squares and dust with powdered sugar or drizzle lightly with caramel.
7. Chocolate Swirl Pumpkin Cheesecake
Bittersweet chocolate swirls through pumpkin cheesecake for a showy dessert that tastes like winter comfort.
Ingredients
Crust
- Chocolate cookie crumbs: 2 cups
- Granulated sugar: 2 tbsp
- Melted butter: 6 tbsp
Filling
- Cream cheese: 24 oz
- Granulated sugar: ¾ cup
- Brown sugar: ¼ cup
- Pumpkin puree: 1½ cups
- Eggs: 3 large
- Vanilla extract: 2 tsp
- Ground cinnamon: 1 tsp
- Melted dark chocolate: 4 oz
Instructions
- Preheat oven to 325°F (163°C). Prepare crust and bake 8–10 minutes; cool slightly.
- Beat cream cheese and sugars until smooth.
- Add pumpkin, vanilla, and cinnamon; mix.
- Add eggs one at a time on low.
- Remove 1 cup of batter and mix with melted chocolate.
- Pour plain pumpkin batter over crust.
- Spoon chocolate batter on top and swirl with a knife.
- Bake 60–70 minutes until mostly set.
- Cool gradually and chill 4 hours.
How to Serve It
Serve with chocolate shavings and a light dusting of cocoa powder.
8. Pumpkin Cheesecake with Pecan Praline Topping
A buttery pecan praline topping turns this cheesecake into a rich winter centerpiece.
Ingredients
Crust
- Graham crumbs: 2 cups
- Brown sugar: 2 tbsp
- Melted butter: 6 tbsp
Filling
- Cream cheese: 24 oz
- Granulated sugar: ¾ cup
- Pumpkin puree: 1½ cups
- Eggs: 3 large
- Vanilla: 2 tsp
- Sour cream: ½ cup
- Cinnamon: 1½ tsp
Praline Topping
- Brown sugar: ½ cup
- Heavy cream: ½ cup
- Unsalted butter: 4 tbsp
- Chopped pecans: 1 cup
- Vanilla extract: 1 tsp
- Salt: pinch
Instructions
- Preheat oven to 325°F (163°C). Prepare and bake crust 8–10 minutes.
- Beat cream cheese and sugar.
- Add pumpkin, sour cream, vanilla, and cinnamon.
- Add eggs one at a time.
- Pour filling over crust and bake 60–70 minutes.
- Cool and chill overnight.
- For praline, simmer brown sugar, cream, and butter over medium heat 3–4 minutes.
- Remove from heat; stir in pecans, vanilla, and salt. Cool until thick but spoonable.
- Spoon over chilled cheesecake.
How to Serve It
Slice with a warm knife and serve with extra pecans scattered on plates.
9. Pumpkin Cheesecake Brownies
Brownie batter and pumpkin cheesecake bake together in one pan for an easy two-in-one dessert.
Ingredients
- Brownie batter (boxed or homemade for 9×13 pan)
Pumpkin Cheesecake Layer - Cream cheese: 8 oz
- Pumpkin puree: ½ cup
- Granulated sugar: ¼ cup
- Egg: 1 large
- Vanilla: 1 tsp
- Ground cinnamon: ½ tsp
Instructions
- Preheat oven to 350°F (177°C). Line a 9×13-inch pan with parchment.
- Prepare brownie batter and spread most of it in the pan, reserving about 1 cup.
- Beat cream cheese, pumpkin, sugar, egg, vanilla, and cinnamon until smooth.
- Spread pumpkin mixture gently over brownie layer.
- Dollop remaining brownie batter over the top and swirl with a knife.
- Bake 35–40 minutes, until edges are set and center no longer looks wet.
- Cool completely before cutting.
How to Serve It
Serve as bars or warm with a scoop of vanilla ice cream.
10. Maple Pumpkin Cheesecake with Oat Crust
Oats and maple syrup give this cheesecake a cozy, breakfast-for-dessert feel.
Ingredients
Crust
- Rolled oats: 1 cup
- Graham crumbs: 1 cup
- Brown sugar: ¼ cup
- Melted butter: 6 tbsp
Filling
- Cream cheese: 24 oz
- Maple syrup: ½ cup
- Granulated sugar: ¼ cup
- Pumpkin puree: 1½ cups
- Eggs: 3 large
- Vanilla: 2 tsp
- Cinnamon: 1 tsp
- Ground nutmeg: ¼ tsp
Instructions
- Preheat oven to 325°F (163°C). Pulse oats until coarsely ground, then combine with graham crumbs, sugar, and butter.
- Press into a 9-inch springform pan and bake 8–10 minutes.
- Beat cream cheese, maple syrup, and sugar until smooth.
- Add pumpkin, vanilla, and spices.
- Add eggs one at a time.
- Pour filling over crust and bake 60–70 minutes.
- Cool and chill several hours.
How to Serve It
Drizzle extra warm maple syrup on each slice and sprinkle with chopped toasted pecans.
11. Pumpkin Cheesecake Parfaits in Glasses
These no-bake parfaits layer pumpkin cheesecake filling with crunchy crumbs for a quick dessert.
Ingredients
- Cream cheese: 8 oz
- Pumpkin puree: 1 cup
- Powdered sugar: ½ cup
- Vanilla: 1 tsp
- Ground cinnamon: ½ tsp
- Whipped cream or topping: 1½ cups
- Crushed gingersnaps or graham crackers: 1½ cups
Instructions
- Beat cream cheese, pumpkin, powdered sugar, vanilla, and cinnamon until smooth.
- Fold in whipped cream gently.
- In glasses, layer crumbs, pumpkin cheesecake mixture, more crumbs, and more filling.
- Chill 2 hours.
How to Serve It
Top each parfait with whipped cream, crumbs, and a light dusting of cinnamon.
12. Pumpkin Cheesecake Trifle with Spice Cake Cubes
Trifle layers spice cake and pumpkin cheesecake cream for a beautiful party dessert.
Ingredients
- Baked spice cake: 1 (9×13), cut into cubes
Pumpkin Cheesecake Cream - Cream cheese: 16 oz
- Pumpkin puree: 1½ cups
- Powdered sugar: ¾ cup
- Vanilla: 2 tsp
- Ground cinnamon: 1 tsp
- Whipped cream: 3 cups
Instructions
- Beat cream cheese, pumpkin, powdered sugar, vanilla, and cinnamon until smooth.
- Fold in whipped cream.
- In a trifle bowl, layer cake cubes, pumpkin cheesecake cream, and more cake.
- Repeat layers, ending with cream.
- Chill at least 4 hours.
How to Serve It
Sprinkle the top with crushed gingersnaps or cookie crumbs before serving.
13. Pumpkin Cheesecake Tiramisu
This riff on tiramisu swaps in pumpkin cheesecake cream and warm spices.
Ingredients
Cream Layer
- Cream cheese: 8 oz
- Mascarpone: 8 oz
- Pumpkin puree: 1 cup
- Powdered sugar: ½ cup
- Vanilla: 1½ tsp
- Cinnamon: ½ tsp
Assembly
- Ladyfingers: 24–30
- Strong coffee or espresso, cooled: 1 cup
- Whipped cream: 1½ cups
- Cocoa powder: 2–3 tbsp
Instructions
- Beat cream cheese, mascarpone, pumpkin, powdered sugar, vanilla, and cinnamon until smooth.
- Fold in whipped cream.
- Quickly dip ladyfingers into coffee and line a baking dish.
- Spread pumpkin cheesecake layer over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and cream.
- Chill at least 6 hours or overnight.
- Dust with cocoa powder before serving.
How to Serve It
Serve chilled in squares, with extra cocoa or shaved chocolate on top.
14. Pumpkin Cheesecake Stuffed French Toast Bake
Pumpkin cheesecake filling turns baked French toast into an impressive brunch dessert.
Ingredients
Pumpkin Cheesecake Filling
- Cream cheese: 8 oz
- Pumpkin puree: ¾ cup
- Powdered sugar: ⅓ cup
- Vanilla: 1 tsp
- Cinnamon: ½ tsp
French Toast
- Thick bread slices: 10–12
- Eggs: 4 large
- Milk: 2 cups
- Maple syrup: ¼ cup
- Cinnamon: 1 tsp
Instructions
- Grease a 9×13-inch baking dish.
- Beat filling ingredients until smooth.
- Make cream cheese “sandwiches” by spreading filling between slices of bread, then cut each in half.
- Arrange stuffed pieces in the dish.
- Whisk eggs, milk, maple syrup, and cinnamon.
- Pour custard over the bread.
- Cover and chill at least 2 hours or overnight.
- Bake at 350°F (177°C) for 35–45 minutes until puffed and golden.
How to Serve It
Dust with powdered sugar and serve with warm maple syrup and chopped pecans.
15. Pumpkin Cheesecake Mousse Pie (No-Bake)
Light, airy pumpkin cheesecake mousse sits in a crumb crust for a fuss-free dessert.
Ingredients
Crust
- Graham crumbs: 1½ cups
- Sugar: 2 tbsp
- Melted butter: 6 tbsp
Filling
- Cream cheese: 8 oz
- Pumpkin puree: 1 cup
- Powdered sugar: ½ cup
- Vanilla: 1 tsp
- Cinnamon: ½ tsp
- Whipped cream: 2 cups
Instructions
- Press graham mixture into a 9-inch pie dish. Bake at 350°F (177°C) for 8–10 minutes or chill 20 minutes if skipping baking. Cool.
- Beat cream cheese, pumpkin, powdered sugar, vanilla, and cinnamon until smooth.
- Fold in whipped cream.
- Spoon filling into crust and smooth the top.
- Chill 4–6 hours until set.
How to Serve It
Top with more whipped cream and a sprinkle of crushed cookies.
16. Pumpkin Cheesecake Crumble Cups
Portable cups combine creamy pumpkin cheesecake with a spiced crumble.
Ingredients
Crumble
- Rolled oats: ½ cup
- Flour: ¼ cup
- Brown sugar: ¼ cup
- Butter, melted: 3 tbsp
- Cinnamon: ½ tsp
Filling
- Cream cheese: 8 oz
- Pumpkin puree: ¾ cup
- Powdered sugar: ⅓ cup
- Vanilla: 1 tsp
- Whipped cream: 1 cup
Instructions
- Mix crumble ingredients and spread on a baking sheet; bake at 350°F (177°C) for 10–12 minutes until golden, then cool.
- Beat cream cheese, pumpkin, powdered sugar, and vanilla until smooth.
- Fold in whipped cream.
- Layer crumble and filling in cups, finishing with crumble.
How to Serve It
Chill at least 1–2 hours and serve with small spoons.
17. Pumpkin Cheesecake Icebox Cake
Cookies soften into layers between pumpkin cheesecake cream in this no-bake icebox cake.
Ingredients
- Cream cheese: 8 oz
- Pumpkin puree: 1 cup
- Powdered sugar: ½ cup
- Vanilla: 1 tsp
- Cinnamon: ½ tsp
- Whipped cream: 2 cups
- Rectangular or round cookies (graham, digestive, or tea biscuits): about 30
Instructions
- Beat cream cheese, pumpkin, powdered sugar, vanilla, and cinnamon until smooth.
- Fold in whipped cream.
- Spread a thin layer of filling in the bottom of a 9×9-inch dish.
- Add a layer of cookies.
- Repeat layers of filling and cookies, ending with filling.
- Chill overnight so cookies soften.
How to Serve It
Top with crushed cookies or chopped nuts before slicing.
18. Pumpkin Cheesecake Stuffed Snickerdoodle Bars
Soft snickerdoodle cookie dough surrounds a pumpkin cheesecake layer.
Ingredients
Cookie Dough
- All-purpose flour: 2¾ cups
- Cream of tartar: 2 tsp
- Baking soda: 1 tsp
- Salt: ½ tsp
- Unsalted butter, softened: 1 cup
- Granulated sugar: 1½ cups
- Eggs: 2
- Vanilla: 2 tsp
Cheesecake Layer
- Cream cheese: 8 oz
- Pumpkin puree: ½ cup
- Sugar: ¼ cup
- Egg: 1
- Cinnamon: ½ tsp
Cinnamon Sugar
- Sugar: 2 tbsp
- Cinnamon: 1 tsp
Instructions
- Preheat oven to 350°F (177°C). Line a 9×13-inch pan.
- Whisk flour, cream of tartar, baking soda, and salt.
- Cream butter and sugar; add eggs and vanilla.
- Mix in dry ingredients.
- Press half the dough into the pan.
- Beat cheesecake layer ingredients until smooth; spread over dough.
- Crumble remaining dough over the top.
- Sprinkle cinnamon sugar evenly.
- Bake 30–35 minutes until lightly golden.
- Cool completely and chill before slicing.
How to Serve It
Serve as bars or warm slightly with ice cream.
19. Pumpkin Cheesecake Stuffed Cookies
Soft cookies hide a pumpkin cheesecake center for a cozy surprise.
Ingredients
Cheesecake Filling
- Cream cheese: 4 oz
- Pumpkin puree: ¼ cup
- Powdered sugar: 3 tbsp
- Vanilla: ½ tsp
Cookie Dough
- Butter, softened: ½ cup
- Brown sugar: ½ cup
- Granulated sugar: ¼ cup
- Egg: 1
- Vanilla: 1 tsp
- Flour: 1¾ cups
- Baking soda: ½ tsp
- Salt: ½ tsp
- Cinnamon: 1 tsp
Instructions
- Beat filling ingredients until smooth. Chill 30 minutes, then scoop small teaspoons onto a plate and freeze until firm.
- Preheat oven to 350°F (177°C). Line baking sheets.
- Cream butter and sugars; add egg and vanilla.
- Mix in flour, baking soda, salt, and cinnamon.
- Scoop dough into balls; flatten and place a frozen filling dollop in the center. Seal dough around filling.
- Bake 10–12 minutes until edges are set.
- Cool on sheet 5 minutes before moving to a rack.
How to Serve It
Serve slightly warm so centers are soft, dusted with a little cinnamon sugar.
20. Pumpkin Cheesecake Crêpe Cake
Delicate crepes stack with pumpkin cheesecake cream for an elegant winter dessert.
Ingredients
Crepes (or use store-bought)
- Eggs: 4
- Milk: 2 cups
- Flour: 1½ cups
- Butter, melted: 3 tbsp
- Salt: pinch
Pumpkin Cheesecake Cream
- Cream cheese: 8 oz
- Pumpkin puree: 1 cup
- Powdered sugar: ½ cup
- Vanilla: 1 tsp
- Cinnamon: ½ tsp
- Whipped cream: 1½ cups
Instructions
- Make crepe batter by whisking eggs, milk, flour, melted butter, and salt. Let rest 30 minutes.
- Cook thin crepes in a nonstick pan, then cool completely.
- Beat cream cheese, pumpkin, powdered sugar, vanilla, and cinnamon until smooth.
- Fold in whipped cream.
- On a serving plate, layer crepe, a thin layer of cream, then another crepe.
- Repeat until you run out of crepes and cream, ending with cream.
- Chill at least 4 hours.
How to Serve It
Dust the top with cinnamon sugar and slice like a cake.
21. Pumpkin Cheesecake Truffles
Pumpkin cheesecake mixture rolled into bites and coated in chocolate becomes an easy finger dessert.
Ingredients
- Cream cheese: 4 oz
- Pumpkin puree: ½ cup
- Powdered sugar: ½ cup
- Vanilla: 1 tsp
- Cinnamon: ½ tsp
- Crushed graham crackers: 1 cup
- White or dark chocolate for coating: 12 oz
Instructions
- Beat cream cheese, pumpkin, powdered sugar, vanilla, and cinnamon until smooth.
- Stir in crushed graham crackers until thick.
- Chill 1 hour until firm.
- Scoop and roll mixture into small balls; freeze 30 minutes.
- Melt chocolate.
- Dip truffles in melted chocolate and set on parchment.
- Chill until chocolate is firm.
How to Serve It
Decorate with a drizzle of contrasting chocolate or a sprinkle of cookie crumbs.
22. Pumpkin Cheesecake Stuffed Baked Apples
Warm baked apples filled with pumpkin cheesecake turn into a cozy single-serve dessert.
Ingredients
- Medium apples (firm): 6
- Cream cheese: 8 oz
- Pumpkin puree: ¾ cup
- Brown sugar: ⅓ cup
- Vanilla: 1 tsp
- Cinnamon: ½ tsp
- Nutmeg: ¼ tsp
Instructions
- Preheat oven to 350°F (177°C). Grease a baking dish.
- Core apples and scoop out some flesh to make cavities, leaving bottoms intact.
- Beat cream cheese, pumpkin, brown sugar, vanilla, cinnamon, and nutmeg until smooth.
- Spoon filling into apples, mounding slightly.
- Place apples in the dish and add a splash of water or apple juice to the bottom.
- Bake 30–40 minutes until apples are tender and filling is set on top.
How to Serve It
Serve warm with vanilla ice cream or whipped cream and a sprinkle of crushed gingersnaps.
Conclusion
Pumpkin cheesecake can be as simple as a classic baked round or as playful as stuffed cookies, truffles, and parfaits. Mix and match these winter recipes for holiday dinners, cozy weekends, or dessert gifts. Save your favorites, share them with fellow pumpkin fans, and enjoy every creamy, spiced bite all season long.
