Best 6 Harvest Pumpkin Cheesecake Recipes

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Indulge in a symphony of autumn flavors with our Harvest Pumpkin Cheesecake, a delectable dessert that captures the essence of the season. This culinary masterpiece combines the richness of velvety cheesecake with the sweet and savory notes of pumpkin, spices, and a hint of tangy cream cheese. As you take your first bite, the smooth and creamy texture will dance on your palate, while the explosion of flavors will transport you to a cozy autumn afternoon. With three variations to choose from, including a classic version, a gluten-free option, and a show-stopping pumpkin swirl, this recipe caters to every palate and dietary preference. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process, ensuring a perfect cheesecake every time. Prepare to impress your family and friends with this delightful treat, perfect for Thanksgiving gatherings, fall celebrations, or any occasion that calls for a touch of autumn magic.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN CHEESECAKE



Pumpkin Cheesecake image

When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. -Evonne Wurmnest, Normal, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 18

CRUST:
1 cup graham cracker crumbs
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs
1 can (15 ounces) solid-pack pumpkin
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
TOPPING:
2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
12 to 16 pecan halves, chopped

Steps:

  • In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.

Nutrition Facts : Calories 230 calories, Fat 15g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 164mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.

THE BEST PUMPKIN CHEESECAKE



The Best Pumpkin Cheesecake image

There's no better way to celebrate pumpkin-spice season! With swirls of pumpkin filling, caramel and a gingersnap crust, this autumnal cheesecake is a delight. We start by whipping up a classic cheesecake batter, then add pumpkin and warm spices to half the batch. Both are used to create a unique bullseye pattern. Nutty spiced seeds add crunch. Make sure all the ingredients are at room temperature -- this ensures that the cheesecake is smooth and creamy.

Provided by Food Network Kitchen

Categories     dessert

Time 11h

Yield 8 to 10 servings

Number Of Ingredients 31

14 ounces gingersnap cookies (about 46 cookies)
1 stick (8 tablespoons) unsalted butter, melted
1/2 teaspoon kosher salt
Four 8-ounce packages (2 pounds) cream cheese, at room temperature
1 1/2 cups granulated sugar
5 large eggs, at room temperature
1/2 cup sour cream, at room temperature
1 tablespoon pure vanilla extract
1/2 teaspoon kosher salt
1 1/4 cups pure pumpkin puree (not pumpkin pie filling)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
Pinch freshly grated nutmeg
1/3 cup raw hulled pumpkin seeds
1 teaspoon canola oil
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
Pinch ground cloves
3/4 cup granulated sugar
1/4 cup heavy cream
3 tablespoons unsalted butter, cubed
1/4 cup pure pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Pinch ground ginger
Pinch ground cloves
Whipped cream, for serving

Steps:

  • Position a rack in the center of the oven and preheat to 325 degrees F.
  • For the crust: Add the gingersnap cookies, melted butter and salt to a food processor. Process until the crumb mixture looks like coarse sand, about 30 seconds. Press the crumb mixture into the bottom and up the sides of a 10-inch springform pan. Bake the crust until it is fragrant and golden brown, about 12 minutes.
  • Remove the crust to a wire rack to cool completely, about 30 minutes. Wrap the bottom and sides of the pan tightly with foil and place in a roasting pan.
  • For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 3 minutes. Add the sugar and beat, scraping down the sides of the bowl as needed with a rubber spatula, until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the sour cream, vanilla and salt and beat just until combined.
  • Scoop 3 cups of the cheesecake filling into a medium bowl. Add the pumpkin puree, cinnamon, ginger, cloves, nutmeg and 1/4 cup water and stir with a rubber spatula until well combined. Bring a pot or kettle of water to a boil.
  • Fill a 1-cup measure with plain cheesecake filling and pour into the center of the cooled crust. Fill a 1-cup measure with pumpkin filling and pour into the center of the plain filling. The batter will spread as you add alternating scoops, widening to form concentric circles. Repeat with the remaining batter in 1/2-cup increments alternating between flavors, until all the batter is used.
  • Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped pan.
  • Bake until the top of the cheesecake is lightly browned around the edges, but the center is still jiggly, about 1 hour 20 minutes. Turn the oven off and let the cheesecake sit in the oven until the center becomes just slightly jiggly, about 1 hour (see Cook's Note).
  • Carefully remove the cheesecake from the roasting pan to a wire rack. Cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
  • For the spiced pumpkin seeds: Preheat the oven to 350 degrees F. Toss the pumpkin seeds, oil, sugar, cinnamon, ginger, salt and cloves in a small bowl. Spread the mixture on a baking sheet and roast until golden brown, about 10 minutes. Set aside to cool.
  • For the pumpkin caramel: Melt the sugar in a small saucepan over medium heat until caramelized and dark amber (a digital instant-read or candy thermometer should register 245 degrees F), about 4 minutes, stirring occasionally with a whisk. Lower the heat to low. Carefully whisk in the heavy cream and butter and continue stirring until melted, about 1 minute. Whisk in the pumpkin puree, cinnamon, salt, vanilla, ginger and cloves until combined. Remove from heat and let cool slightly before serving.
  • To serve: Let the cheesecake sit at room temperature 30 minutes before serving. Unlock the springform pan and remove the ring. Sprinkle the spiced pumpkin seeds around the top outer edge of the cheesecake. Dip a knife in a warm water and wipe dry before slicing each piece. Serve with a dollop of whipped cream and a drizzle of the pumpkin caramel.

HARVEST-TIME PUMPKIN CHEESECAKE



Harvest-Time Pumpkin Cheesecake image

It's harvest time, and the dessert-makin' is easy! Pretty much anything with the words pumpkin and cheesecake in it will wow the crowd.

Provided by My Food and Family

Categories     Dairy

Time 4h10m

Yield 16 servings

Number Of Ingredients 9

18 thin vanilla creme-filled chocolate sandwich cookies, coarsely broken
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup packed brown sugar
1 can (15 oz.) pumpkin
2 Tbsp. pumpkin pie spice
3 eggs
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. granulated sugar
2 Tbsp. ground cinnamon

Steps:

  • Heat oven to 350°F.
  • Place cookies in bottom of 9-inch springform pan. Beat cream cheese and brown sugar in large bowl with mixer until blended. Add pumpkin and pumpkin pie spice; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over cookies.
  • Bake 50 to 55 min. or until center is almost set. Meanwhile, mix sour cream and granulated sugar. Refrigerate until ready to use.
  • Spread sour cream mixture over warm cheesecake. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Sprinkle with cinnamon just before serving.

Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 110 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

PUMPKIN HARVEST CHEESECAKE



Pumpkin Harvest Cheesecake image

I got this from the Kraft web site a while ago. I love pumpkin and this is so great tasting. When you take the time to decorate it with the pecans and drizzled chocolate it is divine looking.

Provided by FrenchBunny

Categories     Cheesecake

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 12

3/4 cup chocolate wafer crumbs
1/3 cup pecans (finely chopped)
3 tablespoons butter (melted)
1 1/2 cups canned pumpkin
3 eggs (at room temp)
1/2 cup brown sugar (firmly packed)
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
3 (250 g) packages Philadelphia Cream Cheese (softened)
1/2 cup sugar
1 tablespoon cornstarch

Steps:

  • Pre heat oven to 350°F.
  • CRUST:.
  • Combine first 3 ingredients and press onto bottom of a 9 inch springform pan and bake for 10 minutes.
  • FILLING:
  • Whisk together pumpkin, eggs, brown sugar, and spices in medium bowl
  • In larger bowl with electric mixer beat cream cheese, sugar and cornstarch. Blend in pumpkin mixture and stir well.
  • Pour over crust and bake 50 - 55 minutes or until centre is just set.
  • Remove from oven and run knife around rim of pan. Cool thoroughly at room temperature. Refrigerate overnight.
  • Can be drizzled with some melted semi sweet chocolate . Just pipe a random pattern on top of cake using a baggie with a small hole in corner to pipe out and sprinkle with some crushed pecans on top. Around cake sides you can line up whole pecans.

Nutrition Facts : Calories 473.3, Fat 35.1, SaturatedFat 19.8, Cholesterol 155.3, Sodium 409.3, Carbohydrate 33.5, Fiber 1.9, Sugar 24.7, Protein 8.9

PECAN PUMPKIN CHEESECAKE



Pecan Pumpkin Cheesecake image

I love to play with cheesecakes by mixing and matching flavors. This one with pumpkin and maple is the star of our Thanksgiving spread. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 18

1 cup graham cracker crumbs
3 tablespoons sugar
2 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup maple syrup
3 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
2 tablespoons cornstarch
3 teaspoons vanilla extract
1-1/2 teaspoons pumpkin pie spice
TOPPING:
1 cup heavy whipping cream
3/4 cup maple syrup
1/2 cup chopped pecans, toasted
Whipped cream, optional

Steps:

  • Preheat oven to 325°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Mix cracker crumbs and granulated sugar; stir in butter. Press onto bottom of prepared pan., Beat cream cheese, sugars and maple syrup until smooth. Add eggs; beat on low just until blended. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice; pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For topping, combine whipping cream and maple syrup in a small saucepan over medium heat; bring to a boil. Continue boiling, stirring occasionally, until slightly thickened, 15-20 minutes. Stir in toasted pecans. Refrigerate until cold., Remove rim from pan. Stir topping; spoon over chilled cheesecake. If desired, top with whipped cream.

Nutrition Facts : Calories 393 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 220mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

HARVEST PUMPKIN CHEESECAKE



Harvest Pumpkin Cheesecake image

From the 1981 Philadelphia Cream Cheese Cookbook.

Provided by Stacia Osborn

Categories     Pies

Time 1h50m

Number Of Ingredients 18

CRUST
1 c gingersnap crumbs
1/2 c finely chopped pecans
3 Tbsp margarine, melted
FIRST LAYER
1 pkg cream cheese
1/4 c sugar
1/2 tsp vanilla
1 egg
TOP LAYER
1 can(s) pumpkin (16 oz)
2/3 c (5 1/3 oz can) evaporated milk
1/2 c sugar
2 eggs
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
dash(es) salt

Steps:

  • 1. Combine crumbs, nuts and margarine; press onto bottom of 9-inch springform pan.
  • 2. Combine softened cream cheese, sugar and vanilla, mixing on electric mixer until well blended. Blend in egg; pour over crust.
  • 3. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture. Bake at 325, 1 hour and 30 to 35 minutes or until set. Loosen cake from rim of pan. Cool; remove rim. Chill

Tips:

  • Use a food processor to make the graham cracker crust. This will help to ensure that the crust is evenly blended and holds together well.
  • Be sure to chill the cheesecake for at least 4 hours before serving. This will help the cheesecake to set properly and develop its full flavor.
  • To make the pumpkin puree, roast a whole pumpkin in the oven until tender. This will give the puree a richer flavor than canned pumpkin puree.
  • Use a combination of cream cheese and sour cream in the cheesecake filling. This will help to create a smooth and creamy texture.
  • Don't overbeat the cheesecake filling. Overbeating can cause the cheesecake to be dense and crumbly.
  • Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
  • Let the cheesecake cool completely before refrigerating. This will help to prevent the cheesecake from sinking in the center.

Conclusion:

Harvest pumpkin cheesecake is a delicious and festive dessert that is perfect for any occasion. With its creamy pumpkin filling and graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give harvest pumpkin cheesecake a try!

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