7 Must-Try Pumpkin Cheesecakes for Holiday Tables

Classic Pumpkin Cheesecake

Classic Pumpkin Cheesecake is a delightful and creamy dessert that perfectly blends the rich flavors of pumpkin and spices with the smoothness of traditional cheesecake. This seasonal favorite is a fantastic addition to any holiday table, offering a comforting and festive taste that is sure to please guests and family alike.

Cooking Steps:

1. Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
2. In a bowl, mix the graham cracker crumbs with melted butter and press into the bottom of the pan to form the crust.
3. In a large mixing bowl, beat the cream cheese until smooth, then add granulated sugar and brown sugar, blending well.
4. Mix in the pumpkin puree, sour cream, eggs (one at a time), vanilla, and spices until fully combined.
5. Pour the cheesecake filling over the crust in the prepared pan.
6. Bake for about 60-70 minutes or until the center is set and a slight jiggle remains.
7. Allow to cool before refrigerating for at least 4 hours or overnight.
8. Serve chilled and enjoy your delicious classic pumpkin cheesecake at your holiday gathering!

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Spiced Caramel Pumpkin Cheesecake

Spiced Caramel Pumpkin Cheesecake is an indulgent twist on the classic pumpkin cheesecake. This dessert features a velvety pumpkin cheesecake layered with a luscious caramel swirl and a hint of warm spices, making it a perfect centerpiece for holiday gatherings. With its creamy texture and irresistible caramel flavor, this cheesecake is sure to impress your guests and leave them wanting more.

Cooking Steps:

1. Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
2. In a bowl, combine graham cracker crumbs and melted butter; press into the pan to create the crust.
3. In a large mixing bowl, beat cream cheese until smooth, then mix in granulated and brown sugar until well combined.
4. Add pumpkin puree, sour cream, eggs (one at a time), vanilla, and spices; mix until smooth.
5. Pour half of the cheesecake mixture into the crust, drizzle caramel sauce, then pour the remaining cheesecake mixture on top.
6. Bake for 60-70 minutes until the center is set with a slight jiggle.
7. Cool before refrigerating for at least 4 hours or overnight.
8. Serve chilled, with additional caramel sauce drizzled on top if desired, and enjoy the rich flavors of Spiced Caramel Pumpkin Cheesecake!

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Pumpkin Cheesecake Swirl Brownies

Pumpkin Cheesecake Swirl Brownies are a delightful fusion of rich chocolate brownies and creamy pumpkin cheesecake, making them an irresistible treat for any holiday table. The fudgy brownie base is perfectly complemented by a smooth and spiced pumpkin cheesecake swirl, creating a beautiful presentation and delicious harmony of flavors that will please both pumpkin and chocolate lovers alike.

Cooking Steps:

1. Preheat oven to 350°F (175°C) and grease a 9×9-inch baking pan.
2. In a medium saucepan, melt butter over low heat; remove from heat and stir in granulated sugar, brown sugar, and eggs until well combined. Stir in vanilla.
3. Add flour, cocoa powder, salt, and baking powder; mix until just combined.
4. Pour brownie batter into prepared pan and spread evenly.
5. In another bowl, beat cream cheese until smooth; mix in powdered sugar, pumpkin puree, and spices until creamy.
6. Drop spoonfuls of the pumpkin mixture over the brownie batter and swirl gently with a knife to create a marbled effect.
7. Bake for 30-35 minutes until a toothpick comes out with a few moist crumbs.
8. Cool completely before cutting into squares and serving. Enjoy the delightful mix of flavors in these Pumpkin Cheesecake Swirl Brownies!

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No-Bake Pumpkin Cheesecake

No-Bake Pumpkin Cheesecake is a silky and indulgent dessert that requires no oven time, making it perfect for the busy holiday season. With its creamy pumpkin filling layered on a crunchy graham cracker crust, this cheesecake is both simple to prepare and deliciously satisfying, allowing you to impress your guests with a festive treat that highlights the warm flavors of pumpkin and spices.

Cooking Steps:

1. In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined; press mixture into the bottom of a 9-inch springform pan.
2. In a large mixing bowl, beat cream cheese until smooth; then add pumpkin puree, powdered sugar, vanilla, and spices, mixing until well combined.
3. In another bowl, whip heavy cream until stiff peaks form; gently fold the whipped cream into the pumpkin mixture until no streaks remain.
4. Pour the pumpkin filling over the prepared crust, smoothing the top, and refrigerate for at least 4 hours or until set.
5. Before serving, garnish with whipped cream or a sprinkle of cinnamon if desired. Enjoy your delightful No-Bake Pumpkin Cheesecake!

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Pumpkin Chocolate Marble Cheesecake

Pumpkin Chocolate Marble Cheesecake is a luscious dessert that combines the rich flavors of pumpkin with decadent chocolate, creating a stunning presentation that is perfect for holiday gatherings. This cheesecake features a smooth pumpkin filling swirled with silky chocolate ganache, all resting on a buttery crust, making it both an elegant and delicious treat to impress your friends and family during the festive season.

Cooking Steps:

1. Preheat the oven to 325°F (160°C).
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar, then press the mixture into the bottom of a 9-inch springform pan.
3. In another bowl, beat the cream cheese until smooth; then mix in the pumpkin puree, powdered sugar, vanilla, and spices until well combined.
4. In a small saucepan, melt the chopped chocolate and stir until smooth. Set aside to cool slightly.
5. Whip the heavy cream in a separate bowl until stiff peaks form, then fold it into the pumpkin mixture until well blended.
6. Pour half of the pumpkin mixture over the crust, drizzle half of the melted chocolate on top, and use a knife to create a marbled effect. Repeat with the remaining pumpkin and chocolate.
7. Bake in the preheated oven for about 50-60 minutes or until the center is set. Allow to cool, then refrigerate for at least 4 hours or overnight before serving.
8. Garnish with whipped cream and chocolate shavings, if desired. Enjoy your festive Pumpkin Chocolate Marble Cheesecake!

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Maple Pecan Pumpkin Cheesecake

Maple Pecan Pumpkin Cheesecake is a delightful twist on the classic pumpkin cheesecake, featuring a creamy pumpkin filling enriched with maple syrup and topped with a crunchy pecan streusel. This seasonal dessert is perfect for holiday tables, offering a sweet and nutty flavor that pairs wonderfully with festive gatherings.

Cooking Steps:

1. Preheat the oven to 325°F (160°C).
2. In a bowl, mix the graham cracker crumbs, chopped pecans, melted butter, and granulated sugar until well combined. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat the cream cheese until smooth. Gradually add the pumpkin puree, maple syrup, powdered sugar, vanilla, and spices until well combined.
4. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the pumpkin mixture gently.
5. Pour the pumpkin mixture into the prepared crust. Bake for 50-60 minutes or until the center is set.
6. Allow to cool, then refrigerate for at least 4 hours or overnight before serving.
7. Top with additional pecans and a drizzle of maple syrup if desired. Enjoy your Maple Pecan Pumpkin Cheesecake!

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Pumpkin Cheesecake With Gingersnap Crust

Pumpkin Cheesecake With Gingersnap Crust is a deliciously spiced dessert that combines the rich flavors of pumpkin and cream cheese with a crisp, zesty gingersnap cookie crust. This cheesecake is an ideal centerpiece for your holiday table, bringing warmth and festive cheer to your gatherings.

Cooking Steps:

1. Preheat the oven to 325°F (160°C).
2. In a medium bowl, combine gingersnap cookie crumbs, melted butter, and granulated sugar. Press into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat the cream cheese until smooth. Gradually add the pumpkin puree, sugar, eggs, vanilla, and spices until well combined.
4. Pour the pumpkin mixture over the gingersnap crust in the springform pan.
5. Bake for 50-60 minutes or until the center is set and a toothpick inserted comes out clean.
6. Allow to cool, then refrigerate for at least 4 hours or overnight before serving.
7. Serve chilled and enjoy your Pumpkin Cheesecake With Gingersnap Crust!