People in the mood to kick off the weekend early will have a sweet solution this Thursday. Each year on Oct. 21, 24 hours are dedicated to celebrating National Pumpkin Cheesecake Day.

Cheesecake is a creamy dessert made up of cream cheese or cottage cheese, sugar, eggs, and a crust made out of cake, cookie, graham cracker, or a pastry.

However, pumpkin cheese takes things to the next level by adding a fall-themed twist to the dessert. While the origins of National Pumpkin Cheesecake Day are unknown, Americans don’t pass on the chance to celebrate the day.

Whether you plan to make a few sweet treats or are interested in trying out a new dessert to satisfy your sweet tooth, consider making one of these delicious recipes to celebrate National Pumpkin Cheesecake Day.

Pumpkin Cheesecake (Taste Of Home)

Crust Ingredients: 

  • 1 Cup Graham cracker crumbs 
  • 1 Tbsp sugar 
  • ¼ Cup butter, melted

Filling Ingredients: 

  • 2 Packages (8 oz. each) cream cheese, softened 
  • ¾ Cup sugar 
  • 2 Large eggs, room temperature, lightly beaten
  • 1 Can (15 oz.) solid-pack pumpkin 
  • 1 ¼ tsp. ground cinnamon 
  • ½ tsp. ground ginger 
  • ½ tsp. ground nutmeg 
  • ¼ tsp. salt

Topping Ingredients: 

  • 2 Cups sour cream 
  • 2 Tbsp sugar 
  • 1 tsp. vanilla extract 
  • 12 to 16 pecan halves, chopped


Step 1: Use a small bowl to combine the graham cracker crumbs and sugar. Stir in the butter and then press the crust into the bottom of a 9-inch springform pan. Chill the crust.

Step 2: To prepare the filling, beat the cream cheese and sugar into a large bowl until it’s smooth. Next, add the eggs and beat on a low speed just until it’s blended. Then Stir in the pumpkin, spices, and salt.

Step 3: Pour the filling into the crust and place the pan on a baking sheet. Bake the dessert at 350 degrees Fahrenheit for 50 minutes.

Step 4: While the cake is in the oven, make the topping by combining the sour cream, sugar, and vanilla until it’s smooth. Spread it over the filling and place the cake back in the oven for five minutes. Then remove the dessert and allow it to cool on a rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen the cake and allow it to cool for an hour.

Step 5: Refrigerate the cake overnight and then remove the sides of the pan. Top dessert with chopped pecans and refrigerate the leftovers.

Chocolate Pumpkin Cheesecake (Allrecipes)

Crust Ingredients:

  • 1 ½ Cups coarsely crushed graham cracker pieces 
  • 1 ½ Cups unsweetened cocoa powder 
  • 1 Cup white sugar 
  • ¼ Cup butter, melted 
  • 1 Cup chocolate chip

Filling Ingredients: 

  • 3 Packages (8 oz. each) cream cheese, room temperature
  • 1 ½ Cups white sugar 
  • 1 tsp. vanilla extract 
  • 1 tsp. maple extract 
  • 1 Can (15 oz.) pumpkin puree 
  • 4 eggs, at room temperature 
  • 1 ¼ tsp. ground cinnamon 
  • ½ tsp. ground ginger 
  • ½ tsp. ground nutmeg 
  • ¼ tsp. salt


Step 1: Preheat the oven to 325 degrees Fahrenheit and wrap the outside of a 9-inch springform pan with aluminum foil.

Step 2: Add the graham crackers, cocoa powder, 1 Cup sugar, and butter into a food processor and pulse it to a fine consistency. Press the crust into the bottom of the springform pan.

Step 3: Place the crust into the preheated oven and bake until it is lightly browned and toasted for about 15 minutes.

Step 4: Remove the crust from the oven and spread a single layer of chocolate chips over the crust bottom. Be sure to leave ½ inch rim at the edges. Allow it to cool to room temperature.

Step 5: Prepare the filling by beating the cream cheese in a large bowl using an electric mixer until it’s light and fluffy. Frequently scrape the sides of the bowl while mixing so there are no lumps. Beat in the 1 ½  cup sugar, vanilla extract, and maple extract followed by the pumpkin puree. Add the eggs one at a time into the mixture and continue scraping the sides of the bowl. Next, add in cinnamon, ginger, nutmeg, and salt, beating the ingredients together until it’s evenly distributed.

Step 6: Pour the filling into the cooled crust. Place the pie pan into a baking dish and gently pour boiling water into the baking dish halfway up the sides of the springform pan.

Step 7: Place the cake into the preheated oven and bake until the surface of the cheesecake is firm except for a small spot in the middle, which will jiggle when the pan is gently shaken, and the edges are puffed. It should take about 55 minutes. Turn off the oven, leave the door open and allow the dessert to cool to room temperature, which will take about an hour. Place in the refrigerator for about two hours until it’s completely chilled.

Philadelphia No-Bake Pumpkin Cheesecake (My Food And Family)


  • 1 Package (8 oz.) Philadelphia Cream Cheese, softened 
  • 1 Cup canned pumpkin 
  • ½ Cup sugar 
  • ½ tsp. pumpkin pie spice 
  • 1 Tub (8 oz.) Cool Whip Whipped Topping, thawed, divided 
  • 1 Ready-to-use graham cracker crumb crust (6 oz.)


Step 1: Beat the cream cheese, canned pumpkin, sugar, and pumpkin pie spice with a mixer until it’s blended. Then gently stir in 2 ½ cups of Cool Whip.

Step 2: Spoon the mixture into the crust.

Step 3: Refrigerate the pumpkin cheesecake for about three hours or until it is firm.

Step 4: Top the dessert with the remaining Cool Whip and serve.

Double Layer Pumpkin Cheesecake (The Girl Who Ate Everything)


  • 2 Packages (8 oz. each) cream cheese, softened 
  • ½ Cup white sugar 
  • ½ tsp. vanilla extract
  • 2 eggs 
  • 1 (9-inch prepared) graham cracker crust 
  • 1/ Cup pumpkin puree 
  • ½ tsp. ground cinnamon 
  • ⅛ tsp. ground cloves 
  • ⅛ tsp. ground nutmeg


Step 1: Preheat the oven to 325 degrees Fahrenheit.

Step 2: Use a large bowl to combine the cream cheese, sugar, and vanilla. Beat the mixture until smooth. Add in the eggs one at a time and then remove 1 cup of batter to spread into the bottom of the crust. Set the dish aside.

Step 3: Add the pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and gently stir until it is well blended. Carefully spread the batter over the crust.

Step 4: Bake the cake in the preheated oven for 35 to 40 minutes, or until the center is almost set. Howeve, if the crust begins to become too brown, use a pie crust shield or cover the edges with aluminum foil. Allow the cake to cool, then refrigerate for three hours or overnight. Garnish the pumpkin cheesecake with whipped cream and serve.

Cheesecake Celebrate National Cheesecake Day with delicious free cheesecake.  Photo: Hans Braxmeier/Pixabay