Spice up your cheesecake with warm cardamom, plus a sweet-spicy caramel-rum sauce. 

You know it; you love it. Make this holiday classic at Thanksgiving, Christmas, or anytime, really! 

What could possible make pumpkin cheesecake even better? Chocolaty crust, caramel topping and crunchy pecans. 

Satisfy Team Pecan and Team Pumpkin with this recipe, which combines two favorite pie flavors into one creamy dessert. 

With the help of Original Bisquick™ mix, this quick-and-easy, vanilla-topped cheesecake makes its own crust!

Layers of vanilla and pumpkin cheesecake sit atop gingerbread cookie crumbs. 

Buttery toffee bits and a cinnamon-y crust put a unique spin on a classic pumpkin cheesecake. 

Three delicious worlds collide in this decadent dessert: pumpkin, cheesecake and the satisfying chocolate-espresso flavor of tiramisu. 

Prefer your desserts bite-sized? These itty-bitty pumpkin cheesecakes are perfect for parties.

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<p>This is our best pumpkin cheesecake recipe yet. A scrumptious blend of sweet brown sugar, savory spice, and the perfect seasonal flavors of pumpkin –  pumpkin cheesecake is the perfect autumn dessert. Much sweeter and creamier than pumpkin pie, it’s an indulgent finisher to your fall meals.</p>
<p>This easy pumpkin pie cheesecake recipe only takes about 20 minutes of prep, so it’s so easy to throw together and bake in the oven. And the results are incredible. A sweet, crunchy cracker crust topped with  creamy pumpkin cheesecake, topped just the way you like it is just the thing to take any meal to the next level.</p>

pumpkin cheesecake

pumpkin-cheesecake

Pumpkin Cheesecake

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This Thanksgiving dessert is sure to impress! It combines holiday-favorite pumpkin pie with the flavors of tiramisu for an out-of-this world dessert bar. 

pumpkin tiramisu cheesecake bars

pumpkin-tiramisu-cheesecake-bars

Pumpkin Tiramisu Cheesecake Bars

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A twist on a Thanksgiving favorite, this bite-sized dessert uses gingersnap cookies as the base for the pumpkin-flavored cheesecake. The results are absolutely adorable, oh-so-tasty, and perfect for fall! Add these Mini Pumpkin Cheesecakes to a dessert platter, or serve them up as individual treats after a family dinner.

mini pumpkin cheesecakes

mini-pumpkin-cheesecakes

Mini Pumpkin Cheesecakes

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Combine the flavors of three favorites into one luscious dessert! This recipe features pumpkin, pecans, and cheesecake.

pumpkin pecan cheesecake

pumpkin-pecan-cheesecake

Pumpkin Pecan Cheesecake

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Try a double flavor bonus cheesecake with a classic vanilla layer and a spiced up pumpkin layer. 

layered pumpkin cheesecake

layered-pumpkin-cheesecake

Layered Pumpkin Cheesecake

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Try a creamy, dreamy cheesecake made with the classic turtle trio of chocolate, caramel and nuts.

turtle pumpkin cheesecake

turtle-pumpkin-cheesecake

Turtle Pumpkin Cheesecake

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Enjoy this wonderful pumpkin and toffee cheesecake with whipped topping – perfect for dessert.

toffee pumpkin cheesecake

toffee-pumpkin-cheesecake

Toffee-Pumpkin Cheesecake

Our best pumpkin cheesecake recipe. This easy recipe is a delicious blend of sweet brown sugar, savory spices, and the seasonal flavor of pumpkin.&nbsp;

Elevate your fall menu with this easy pumpkin cheesecake recipe—an irresistible twist on the classic pumpkin pie that’s sure to delight everyone!

To help prevent cracks in the cheesecake, don't overbeat the cream cheese mixture once the eggs are added.

Success

Serve with whipped cream sprinkled with pumpkin pie spice.

Serve With

If you don’t have a springform pan, a regular, round cake pan lined with parchment paper can be used. With some more delicate cakes, the springform pan serves the purpose of keeping the soft cake in place, but with the crust of this pumpkin cheesecake recipe, you shouldn’t have anything to worry about. Your edges may not be as clean, but your cheesecake will hold together.

Recipe meets Kitchen Tested criteria.  Reviewed as part of SEO improvements Oct. 2019.

<h3><strong>1. Prepare the Pan</strong></h3><p>First wrap a 9-inch springform pan with foil to prevent leaking. Then coat the pan with cooking spray. Heat your oven to 325°, and you’re ready to start the pumpkin cheesecake.</p><h3><strong>2.Bake the Crust</strong></h3><p>To form your crust, combine cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of the pan and bake for about 8 to 10 minutes until set. Remove from the oven and let it cool at room temperature for 5 minutes, then refrigerate for 5 minutes to cool completely before moving to the next step.</p><h3><strong>3. Mix the Pie Filling</strong></h3><p>While the crust is baking, it’s time to make the filling for the pumpkin cheesecake. Whisk together flour, pumpkin pie spice, brandy, and pumpkin puree until smooth. In a separate bowl, use an electric mixer to beat the cream cheese until smooth and creamy. Gradually beat in brown sugar and granulated sugar. On low speed, beat in 1 egg at a time, then gradually add the pumpkin mixture until smooth.</p><h3><strong>4. Bake and Serve</strong></h3><p>Now it’s time to put it all together! Pour the filling into the crust and bake for about 1 hour and 15 minutes, until set.</p>

How to Make Pumpkin Cheesecake 

<p>How do you put the perfect finishing touch on pumpkin cheesecake? The classic topping is a dollop of whipped cream, but you can add extra flavor with a dusting of pumpkin pie spice on top. The sweetness of the whipped cream plus the warmth of the spice makes an unbeatable flavor combination.</p>
<p>For a savory experience, you can skip the whipped cream and top your pie with pumpkin pie spice.</p>

Pumpkin Cheesecake Toppings

<p>First, wrap the pumpkin cheesecake with plastic wrap. Make sure it’s tight, to prevent the pie from drying out. An airtight container with a lid will work if you have just a few pieces left over, but plastic wrap is ideal to maintain the moisture and delicious flavor.</p><p>Wrapped or covered pumpkin cheesecake will keep in the fridge for up to four days or in the freezer for up to two months t If you do choose to freeze it, it’ll take about 12 hours to defrost. Be sure to defrost in the fridge to keep the crust crispy.</p>

Storing Pumpkin Cheesecake

<p>Take a look at some of our other mouth-watering <a href="https://www.bettycrocker.com/recipes/dishes/cheesecake-recipes/">cheesecake recipes</a>.</p><h3><strong>Best Cheesecake Recipe</strong></h3><p>As the name implies, this is the <a href="https://www.bettycrocker.com/recipes/best-cheesecake/1f08a9b0-8a05-43db-bc25-b36570b366c3/">best recipe around</a> for classic cheesecake. Not only is it easy to make, it’s also infinitely customizable! It’s a simple dessert, or the perfect base for any of your favorite toppings or garnishes.</p><h3><strong>New York Cheesecake</strong></h3><p>For a different style of cheesecake, the <a href="https://www.bettycrocker.com/recipes/new-york-cheesecake/0a4668cd-a8e0-4af7-ad07-8cfb8c6e0084/">New York Cheesecake</a> mixes it up with a slightly denser texture, and a light, citrus twist!</p><h3><strong>Salted Caramel Cheesecake</strong></h3><p>A creamy cheesecake smothered in gooey, delicious salted caramel – when you’re craving something sweet, it doesn’t get much better than <a href="https://www.bettycrocker.com/recipes/salted-caramel-cheesecake/1ae97a40-cb56-4a43-b750-82f7f2b671ff/">Salted Caramel Cheesecake</a>.</p><h3><strong>Red Velvet Cheesecake</strong></h3><p>A cheesy twist on a decadent devil’s food cake. You’ll love the way the rich, chocolatey cheesecake plays off of the sweet, fluffy whipped cream on top of this <a href="https://www.bettycrocker.com/recipes/red-velvet-cheesecake/66df675f-0f84-43a4-a703-5cc217e48d40/">Red Velvet Cheesecake</a>.</p>

Betty’s Best Cheesecake Recipes

<p>You can absolutely make this pumpkin cheesecake recipe gluten free with just  a couple of easy substitutions. Simply swap the all-purpose flour for a gluten-free flour, such as almond flour. Then switch out the graham crackers for a gluten free cracker and follow the recipe as written.</p>

Can This Pumpkin Cheesecake Recipe Be Made Gluten Free?

<p>When the center of the pumpkin cheesecake is set, but still jiggles slightly, it’s done baking. If you want to make absolutely sure, you can use an instant-read thermometer to test the temperature. The pumpkin cheesecake is done when the internal temperature is 150° F.</p>

How Do I Know When My Pumpkin Cheesecake Is Done? 

If you do not have a mini cheesecake pan for this Mini Pumpkin Cheesecakes recipe, use 12 muffin cups lined with paper baking cups.

These individual pumpkin cheesecakes can be made up to 3 days in advance. Just before serving, garnish with whipped cream and caramel sauce.

To quickly soften cream cheese for these pumpkin cheesecake bites, remove from wrapper and place on microwaveable plate; microwave uncovered on High about 15 seconds or just until softened.

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Top off your Thanksgiving feast with this decadent Caramel Pumpkin Cheesecake, which combines the best of two traditional desserts. While it looks oh-so-impressive when cut into, this sweet treat only needs 30 minutes of prep. You'll want to keep our pumpkin caramel cheesecake recipe around for the holidays—or for any time you need a picture-perfect dessert!

caramel pumpkin cheesecake

A springform pan is a round, deep pan with a removable side, used for cheesecakes and desserts that can’t be turned upside down to remove from pan.

Check doneness at minimum time. Most cheesecakes are done when small area in center seems soft or jiggles slightly when pan is shaken. The hot cheesecake will continue to finish cooking as it cools. Don’t insert knife–it may cause a crack to form.

For easy cutting of pumpkin cheesecake with caramel sauce, use a long, thin-bladed knife. After each cut, dip the knife into hot water, and wipe it with a towel.

caramel-pumpkin-cheesecake

Caramel Pumpkin Cheesecake

The key to a smooth top on a cheesecake is using the correct oven temperature, bake time and beating the cream cheese mixture just until smooth.

Garnish this luscious dessert with whipping cream.

On Thanksgiving, there’s nothing quite so nice as a sweet pumpkin dessert you can make ahead. None will be the wiser, when you mix this showstopper up the night before, so all that’s left to do is to whip the cream before you serve. Be prepared for the “oohs” and aahs” when you plate this dessert and the luscious layers are finally revealed, but the best is yet to come. From the first bite, you know there’s something extra special about this cheesecake with its gingersnap crust, creamy texture and perfect pumpkin spice blend. We’re not saying you should skip the <a href="https://www.bettycrocker.com/recipes/dishes/pie-and-tart-recipes/pumpkin-pies">pumpkin pie</a> —especially when <a href="https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/how-to-make-pumpkin-pie">pumpkin pie is so easy to make</a> —but you also don’t want to leave to this five-star dessert off your holiday menu.

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