50+ Irresistible Fall Cheesecake Recipes to Savor This Season

As the leaves begin to change and the air turns crisp, it’s time to embrace the flavors of fall! One of the most delightful ways to celebrate this season is through baking, and what better treat to whip up than cheesecake?

With its creamy texture and endless flavor combinations, cheesecake is the ultimate dessert that can be transformed into the perfect fall indulgence.

Whether you’re a fan of classic pumpkin spice, decadent caramel apple, or rich pecan pie, there’s a cheesecake recipe for every palate.

In this article, we’ve curated a collection of over 50 fall cheesecake recipes that will tantalize your taste buds and impress your guests.

From simple no-bake options to elaborate baked cheesecakes, these recipes are designed to highlight the seasonal ingredients that make autumn so special.

Gather your baking supplies and prepare to embark on a sweet journey through the world of fall cheesecakes!

50+ Irresistible Fall Cheesecake Recipes to Savor This Season

As the autumn leaves fall and gatherings become more frequent, these 50+ fall cheesecake recipes offer the perfect way to celebrate the season.

From the comforting warmth of spices like cinnamon and nutmeg to the rich flavors of pumpkin, pecans, and caramel, each cheesecake promises to be a hit at your holiday table.

Baking these delightful desserts not only brings joy to your taste buds but also creates a cozy atmosphere that embodies the spirit of fall.

Whether you’re hosting a Thanksgiving feast, enjoying a quiet evening with family, or sharing a treat with friends, these cheesecakes will add a touch of sweetness to your autumn celebrations.

So, roll up your sleeves, grab your ingredients, and let the baking begin!

Creamy Pumpkin Spice Cheesecake

This creamy pumpkin spice cheesecake captures the essence of fall with its warm spices and smooth texture. The combination of cream cheese and pumpkin puree creates a luscious dessert that is perfect for holiday gatherings or cozy evenings at home. Topped with whipped cream and a sprinkle of cinnamon, this cheesecake is not just a treat for the taste buds but also a visual delight.

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• 1 teaspoon cinnamon

For the filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 cup pumpkin puree
• 3 large eggs

For the topping:

• Whipped cream
• Ground cinnamon (for garnish)

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove and let cool.
3. Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar and mix until creamy. Add vanilla, cinnamon, nutmeg, ginger, and pumpkin puree. Mix until well combined.
4. Add Eggs: Add the eggs one at a time, mixing on low speed until just combined after each addition. Pour the filling over the cooled crust.
5. Bake: Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
6. Cool: Turn off the oven and let the cheesecake cool inside for 1 hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
7. Serve: Once chilled, remove from the springform pan, top with whipped cream, and sprinkle with cinnamon before serving.

This creamy pumpkin spice cheesecake is a delightful way to celebrate the flavors of fall. With its velvety texture and the warm spice of cinnamon and nutmeg, it embodies the essence of the season. Perfect for Thanksgiving or any fall gathering, this cheesecake will surely impress your guests and leave them asking for seconds.

Apple Cider Caramel Cheesecake

This apple cider caramel cheesecake combines the rich flavors of cheesecake with the sweetness of caramel and the tartness of fresh apples. It’s a deliciously unique dessert that brings together the best of fall flavors. The combination of creamy filling and spiced apple topping creates a comforting dessert that’s perfect for cool autumn evenings.

Ingredients:

For the crust:

• 1 ½ cups crushed gingersnap cookies
• ½ cup unsalted butter, melted
• ¼ cup brown sugar

For the filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• ½ cup apple cider
• 3 large eggs
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger

For the topping:

• 2 cups chopped apples (Granny Smith or Honeycrisp)
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ cup caramel sauce

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Prepare the Crust: In a bowl, combine the crushed gingersnap cookies, melted butter, and brown sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
3. Make the Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add sugar, vanilla extract, and apple cider, mixing until well blended. Add the eggs one at a time, mixing on low speed. Finally, add cinnamon and ginger and mix until combined.
4. Bake: Pour the filling over the cooled crust. Bake for 55-60 minutes, or until the center is set but slightly jiggly.
5. Cool: Turn off the oven, leave the cheesecake inside for 1 hour, then refrigerate for at least 4 hours or overnight.
6. Prepare the Topping: In a pan, combine the chopped apples, sugar, and cinnamon over medium heat. Cook for 5-7 minutes until the apples soften. Remove from heat and let cool.
7. Serve: Once the cheesecake has set, remove it from the pan and top with the cooked apples and a drizzle of caramel sauce before serving.

The apple cider caramel cheesecake is a decadent dessert that encapsulates the spirit of fall. With its creamy filling complemented by sweet and tart apples and a rich caramel drizzle, it’s an unforgettable treat. This cheesecake is perfect for serving at gatherings or as a special dessert for family dinners. Each bite will transport you to an autumn orchard, making it a seasonal favorite.

Maple Pecan Cheesecake

This maple pecan cheesecake is a luxurious dessert that showcases the natural sweetness of maple syrup combined with crunchy pecans. The creamy filling has a hint of maple flavor that perfectly complements the crunchy pecan topping, making it an ideal dessert for any fall celebration. It’s rich, satisfying, and utterly delicious, embodying the flavors of autumn.

Ingredients:

For the crust:

• 1 ½ cups crushed pecans
• ½ cup unsalted butter, melted
• ¼ cup brown sugar

For the filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 teaspoon ground cinnamon

For the topping:

• 1 cup chopped pecans
• ½ cup maple syrup
• Whipped cream (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Prepare the Crust: In a bowl, mix the crushed pecans, melted butter, and brown sugar. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and allow it to cool.
3. Make the Filling: In a mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar, maple syrup, and vanilla, mixing until creamy. Add the eggs one at a time, mixing on low speed, then add the cinnamon.
4. Bake: Pour the filling over the cooled crust. Bake for 55-60 minutes until the center is set but slightly jiggly.
5. Cool: Turn off the oven and leave the cheesecake in there for an hour. Once cooled, refrigerate for at least 4 hours or overnight.
6. Prepare the Topping: In a skillet, combine the chopped pecans and maple syrup over medium heat. Cook for 3-5 minutes until the pecans are toasted. Let cool slightly.
7. Serve: Once the cheesecake is set, remove it from the pan, top with the pecan mixture, and drizzle with additional maple syrup if desired. Whipped cream is optional for serving.

The maple pecan cheesecake is an exquisite treat that highlights the flavors of the season. The combination of creamy maple-infused cheesecake and crunchy pecans creates a delightful contrast in texture and taste. Whether served at a holiday gathering or as a cozy dessert on a chilly evening, this cheesecake will be a memorable addition to your fall dessert repertoire, making every occasion feel extra special.

Chocolate Bourbon Pecan Cheesecake

This chocolate bourbon pecan cheesecake is a decadent twist on a classic dessert, perfect for fall gatherings. The rich, velvety chocolate filling combined with a hint of bourbon and the crunch of toasted pecans creates an indulgent experience. Each bite is a harmonious blend of flavors, making this cheesecake a standout choice for any autumn celebration.

Ingredients:

For the crust:

• 1 ½ cups chocolate wafer crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar

For the filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 3 large eggs
• 1 teaspoon vanilla extract
• ¼ cup bourbon

For the topping:

• 1 cup pecans, chopped and toasted
• ½ cup chocolate ganache (optional)
• Whipped cream (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Prepare the Crust: In a bowl, combine chocolate wafer crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
3. Make the Filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and cocoa powder, mixing until well combined. Add the eggs one at a time, mixing on low speed. Finally, mix in the vanilla and bourbon until smooth.
4. Bake: Pour the filling over the cooled crust. Bake for 55-60 minutes or until the center is set but slightly jiggly.
5. Cool: Turn off the oven and let the cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours, preferably overnight.
6. Prepare the Topping: In a skillet, toast the pecans over medium heat until fragrant, about 5 minutes. If using, prepare the chocolate ganache.
7. Serve: Once the cheesecake is chilled, remove it from the springform pan. Top with toasted pecans and drizzle with chocolate ganache or whipped cream if desired.

The chocolate bourbon pecan cheesecake is a luxurious dessert that perfectly captures the essence of fall with its rich flavors and textures. The combination of chocolate and bourbon elevates the cheesecake, making it an unforgettable centerpiece for any gathering. Whether served at a holiday party or a cozy dinner, this cheesecake is sure to impress and leave your guests craving more.

Maple Sweet Potato Cheesecake

This maple sweet potato cheesecake combines the creamy richness of cheesecake with the earthy sweetness of roasted sweet potatoes. Enhanced by maple syrup, this dessert embodies the comforting flavors of autumn. The result is a beautifully vibrant cheesecake that not only tastes amazing but also adds a stunning visual to your dessert table.

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup brown sugar

For the filling:

• 2 cups mashed sweet potatoes (about 2 large sweet potatoes, cooked and cooled)
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg

For the topping:

• Whipped cream
• Chopped pecans (for garnish)

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Prepare the Crust: In a bowl, mix graham cracker crumbs, melted butter, and brown sugar until combined. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
3. Make the Filling: In a large mixing bowl, combine the mashed sweet potatoes, cream cheese, sugar, maple syrup, and vanilla. Beat until smooth. Add the eggs one at a time, mixing on low speed, then add the cinnamon and nutmeg.
4. Bake: Pour the sweet potato filling over the cooled crust. Bake for 55-60 minutes, or until the center is set but slightly jiggly.
5. Cool: Turn off the oven and leave the cheesecake inside for 1 hour. Once cooled, refrigerate for at least 4 hours or overnight.
6. Serve: When ready to serve, remove the cheesecake from the pan. Top with whipped cream and garnish with chopped pecans.

The maple sweet potato cheesecake is a unique and delicious dessert that celebrates the flavors of the season. The sweet potatoes add a lovely creaminess and color, while the maple syrup brings a delightful sweetness. This cheesecake is perfect for fall gatherings and holidays, providing a comforting dessert that will be a hit with family and friends alike.

Spiced Pear Cheesecake

This spiced pear cheesecake is a delightful combination of creamy cheesecake and sweet, spiced pears. The addition of warm spices like cinnamon and nutmeg enhances the natural sweetness of the pears, making this cheesecake a cozy treat for fall. Perfectly smooth and topped with caramelized pears, this dessert is sure to impress.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• ½ cup unsalted butter, melted
• ¼ cup brown sugar

For the filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 2 cups fresh pears, peeled and diced

For the topping:

• 2 cups sliced pears
• ¼ cup granulated sugar
• 1 teaspoon cinnamon
• ¼ cup caramel sauce (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Prepare the Crust: In a bowl, combine almond flour, melted butter, and brown sugar. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
3. Make the Filling: In a mixing bowl, beat the cream cheese until smooth. Gradually add sugar and mix until creamy. Add vanilla, eggs one at a time, and mix on low speed. Stir in cinnamon, nutmeg, and diced pears.
4. Bake: Pour the filling over the cooled crust. Bake for 55-60 minutes, or until the center is set but still slightly jiggly.
5. Cool: Turn off the oven and leave the cheesecake inside for 1 hour. After cooling, refrigerate for at least 4 hours or overnight.
6. Prepare the Topping: In a skillet, combine sliced pears, sugar, and cinnamon. Cook over medium heat until the pears are tender and caramelized.
7. Serve: Once chilled, remove the cheesecake from the springform pan. Top with caramelized pears and drizzle with caramel sauce before serving.

The spiced pear cheesecake is a beautifully balanced dessert that brings together creamy cheesecake and the delightful flavors of spiced pears. It’s a perfect addition to your fall dessert lineup, offering a unique twist that will wow your guests. The combination of textures and flavors makes this cheesecake an unforgettable treat for any occasion, from Thanksgiving dinner to a cozy family gathering.

Pumpkin Spice Latte Cheesecake

This pumpkin spice latte cheesecake is a luscious blend of creamy cheesecake and the beloved flavors of pumpkin spice and coffee. Inspired by the popular fall beverage, this dessert delivers a delightful combination of warmth and sweetness, making it perfect for cozy gatherings or holiday feasts. Topped with a hint of whipped cream and a sprinkle of cinnamon, this cheesecake will be a standout at any table.

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup brown sugar

For the filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup canned pumpkin puree
• ½ cup brewed espresso or strong coffee (cooled)
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon

For the topping:

• Whipped cream
• Ground cinnamon (for garnish)

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Prepare the Crust: In a bowl, mix graham cracker crumbs, melted butter, and brown sugar until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
3. Make the Filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar, mixing until creamy. Add the pumpkin puree, cooled espresso, eggs (one at a time), vanilla extract, pumpkin pie spice, and cinnamon. Mix until well blended and smooth.
4. Bake: Pour the filling over the cooled crust. Bake for 55-60 minutes, or until the center is set but slightly jiggly.
5. Cool: Turn off the oven and leave the cheesecake inside for 1 hour. After cooling, refrigerate for at least 4 hours or overnight.
6. Serve: Once chilled, remove the cheesecake from the springform pan. Top with whipped cream and sprinkle with ground cinnamon before serving.

The pumpkin spice latte cheesecake combines the essence of fall with the comforting flavors of coffee and spices, creating a dessert that is both indulgent and nostalgic. Each bite offers a delightful balance of creaminess and flavor, making it a perfect centerpiece for any autumn gathering. This cheesecake is sure to become a seasonal favorite, leaving your guests reminiscing about the delightful flavors long after the last slice is enjoyed.

Caramel Apple Cheesecake

This caramel apple cheesecake beautifully marries the classic flavors of caramel and apples into a creamy cheesecake that embodies the essence of fall. The rich, smooth filling paired with a buttery crust and topped with caramel sauce and spiced apples makes this dessert a showstopper. It’s a perfect treat for family gatherings, holiday celebrations, or just a cozy night in.

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup brown sugar

For the filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup sour cream

For the apple topping:

• 2 cups apples, peeled, cored, and thinly sliced
• ¼ cup granulated sugar
• 1 teaspoon cinnamon
• ¼ cup caramel sauce (store-bought or homemade)

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Prepare the Crust: In a bowl, combine graham cracker crumbs, melted butter, and brown sugar until well mixed. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
3. Make the Filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar and mix until creamy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla, cinnamon, nutmeg, and sour cream until well combined.
4. Bake: Pour the filling over the cooled crust. Bake for 55-60 minutes or until the center is set but slightly jiggly.
5. Cool: Turn off the oven and leave the cheesecake inside for 1 hour. After cooling, refrigerate for at least 4 hours or overnight.
6. Prepare the Apple Topping: In a skillet, combine sliced apples, sugar, and cinnamon. Cook over medium heat until the apples are tender, about 5-7 minutes.
7. Serve: Once chilled, remove the cheesecake from the pan. Top with warm caramel sauce and spiced apples before serving.

The caramel apple cheesecake is a delightful dessert that captures the flavors of fall in every bite. The creamy filling paired with the sweet and spiced apples and rich caramel sauce creates a mouthwatering experience that is both comforting and indulgent. This cheesecake is perfect for fall gatherings, bringing together family and friends over a slice of something truly special.

Chocolate Maple Pecan Cheesecake

This chocolate maple pecan cheesecake is an irresistible dessert that combines the deep flavors of chocolate with the sweetness of maple syrup and the crunch of toasted pecans. Rich and creamy, this cheesecake is a perfect representation of fall, offering a delightful balance of textures and flavors. Serve it at your next gathering for a guaranteed crowd-pleaser.

Ingredients:

For the crust:

• 1 ½ cups chocolate cookie crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar

For the filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup semi-sweet chocolate chips (melted and cooled)
• ½ cup maple syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (toasted)

For the topping:

• ½ cup chopped pecans (toasted)
• Whipped cream (optional)
• Maple syrup (for drizzling)

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Prepare the Crust: In a bowl, mix chocolate cookie crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
3. Make the Filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar and mix until creamy. Stir in melted chocolate, maple syrup, and vanilla. Add eggs one at a time, mixing on low speed. Fold in toasted pecans.
4. Bake: Pour the filling over the cooled crust. Bake for 55-60 minutes or until the center is set but slightly jiggly.
5. Cool: Turn off the oven and leave the cheesecake inside for 1 hour. After cooling, refrigerate for at least 4 hours or overnight.
6. Serve: Once chilled, remove the cheesecake from the pan. Top with additional toasted pecans, whipped cream, and a drizzle of maple syrup before serving.

The chocolate maple pecan cheesecake is a luxurious dessert that highlights the wonderful flavors of fall. The combination of rich chocolate and sweet maple syrup creates a deliciously decadent filling, while the toasted pecans add a delightful crunch. This cheesecake is a perfect way to celebrate the season, making it an ideal choice for holiday dinners, special occasions, or simply as a sweet treat to enjoy at home.

Chai-Spiced Cheesecake

This chai-spiced cheesecake brings the warm and aromatic flavors of chai tea into a creamy, decadent dessert. Infused with traditional spices like cinnamon, cardamom, and ginger, this cheesecake offers a unique twist on the classic dessert. It’s perfect for fall gatherings, providing a comforting yet sophisticated taste that pairs beautifully with a hot cup of chai or coffee.

Ingredients:

For the crust:

• 1 ½ cups digestive biscuits or graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup brown sugar

For the filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 3 large eggs
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves

For the topping:

• Whipped cream
• Chai spice blend (for garnish)

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Prepare the Crust: In a bowl, combine digestive biscuit crumbs, melted butter, and brown sugar until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
3. Make the Filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar, mixing until creamy. Stir in vanilla extract and sour cream. Add eggs one at a time, mixing on low speed. Finally, add cinnamon, cardamom, ginger, and cloves, mixing until well combined.
4. Bake: Pour the filling over the cooled crust. Bake for 55-60 minutes or until the center is set but slightly jiggly.
5. Cool: Turn off the oven and leave the cheesecake inside for 1 hour. After cooling, refrigerate for at least 4 hours or overnight.
6. Serve: Once chilled, remove the cheesecake from the pan. Top with whipped cream and a sprinkle of chai spice blend before serving.

The chai-spiced cheesecake is a delightful fusion of flavors that will warm your heart and satisfy your sweet tooth. Its creamy texture paired with aromatic spices creates a comforting dessert perfect for chilly fall evenings. This cheesecake not only serves as a delicious end to a meal but also as a conversation starter, evoking the cozy feelings associated with sipping chai on a crisp autumn day.

Sweet Potato Cheesecake with Pecan Crust

This sweet potato cheesecake features the rich and earthy flavors of sweet potatoes, creating a creamy dessert that is both nutritious and indulgent. The buttery pecan crust adds a delightful crunch, making each bite a perfect blend of textures. This cheesecake is a fantastic way to celebrate fall and a great alternative to pumpkin, bringing a unique flavor to your dessert table.

Ingredients:

For the crust:

• 1 ½ cups pecans, finely chopped
• ¼ cup brown sugar
• ¼ cup unsalted butter, melted
• 1 teaspoon cinnamon

For the filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup cooked and mashed sweet potatoes (cooled)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger

For the topping:

• Whipped cream
• Chopped pecans (for garnish)

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Prepare the Crust: In a bowl, combine finely chopped pecans, brown sugar, melted butter, and cinnamon. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
3. Make the Filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar, mixing until creamy. Add mashed sweet potatoes, mixing until well combined. Add eggs one at a time, mixing on low speed. Stir in vanilla, cinnamon, nutmeg, and ginger.
4. Bake: Pour the filling over the cooled crust. Bake for 55-60 minutes or until the center is set but slightly jiggly.
5. Cool: Turn off the oven and leave the cheesecake inside for 1 hour. After cooling, refrigerate for at least 4 hours or overnight.
6. Serve: Once chilled, remove the cheesecake from the pan. Top with whipped cream and chopped pecans before serving.

The sweet potato cheesecake with pecan crust is a delightful addition to your fall dessert lineup. This cheesecake stands out with its unique flavor and creamy texture, offering a comforting taste that embodies the essence of autumn. Whether served at Thanksgiving or during a cozy family gathering, this cheesecake is sure to impress and satisfy every palate, inviting everyone to savor the rich flavors of the season.

Maple Pecan Cheesecake

This maple pecan cheesecake captures the essence of fall with its rich maple flavor and crunchy pecan topping. The creamy filling, infused with maple syrup, combined with the crunchy pecan topping creates a beautiful contrast of textures and flavors. This cheesecake is perfect for any occasion, from Thanksgiving dinners to casual autumn gatherings, making it a standout dessert that everyone will love.

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar

For the filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup maple syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon salt

For the topping:

• 1 cup pecans, chopped and toasted
• ¼ cup maple syrup (for drizzling)

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Prepare the Crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
3. Make the Filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar and maple syrup, mixing until well combined. Add eggs one at a time, mixing on low speed. Stir in vanilla, cinnamon, and salt.
4. Bake: Pour the filling over the cooled crust. Bake for 55-60 minutes or until the center is set but slightly jiggly.
5. Cool: Turn off the oven and leave the cheesecake inside for 1 hour. After cooling, refrigerate for at least 4 hours or overnight.
6. Serve: Once chilled, remove the cheesecake from the pan. Top with toasted pecans and drizzle with maple syrup before serving.

The maple pecan cheesecake is a delicious tribute to fall flavors, merging the sweetness of maple syrup with the rich creaminess of cheesecake. The toasted pecans add a delightful crunch, enhancing the overall experience. This cheesecake is not only a visual delight but also a rich and satisfying dessert that will leave your guests raving about its unique taste. Perfect for any autumn celebration, it invites everyone to indulge in the sweetness of the season.

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These three additional cheesecake recipes provide even more options to delight your taste buds and impress your guests this fall. Each one is infused with the warmth and flavors of the season, making them perfect for any autumn gathering. Enjoy the process of baking and sharing these delightful desserts!

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Here are three more delightful fall cheesecake recipes that capture the season’s flavors beautifully.

Caramel Apple Cheesecake

This caramel apple cheesecake combines the classic flavors of fall with the creamy richness of cheesecake. Topped with spiced apples and a luscious caramel drizzle, this dessert embodies the essence of autumn. It’s perfect for family gatherings or special occasions, offering a nostalgic taste of caramel apples that everyone will love.

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar

For the filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt

For the apple topping:

• 3 cups apples, peeled, cored, and sliced (Granny Smith or Honeycrisp work well)
• 2 tablespoons unsalted butter
• ¼ cup brown sugar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg

For the caramel drizzle:

• ½ cup caramel sauce (store-bought or homemade)

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Prepare the Crust: In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
3. Make the Filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar, mixing until creamy. Add eggs one at a time, mixing on low speed. Stir in vanilla, cinnamon, nutmeg, and salt.
4. Bake: Pour the filling over the cooled crust. Bake for 55-60 minutes or until the center is set but slightly jiggly.
5. Prepare the Apple Topping: In a skillet, melt butter over medium heat. Add sliced apples, brown sugar, cinnamon, and nutmeg. Cook for about 5-7 minutes, until the apples are tender. Let cool.
6. Cool: Turn off the oven and leave the cheesecake inside for 1 hour. After cooling, refrigerate for at least 4 hours or overnight.
7. Serve: Once chilled, remove the cheesecake from the pan. Top with spiced apples and drizzle with caramel sauce before serving.

The caramel apple cheesecake is a showstopper that beautifully melds flavors and textures. The creamy cheesecake base is perfectly complemented by the tender, spiced apples and sweet caramel drizzle, creating a dessert that feels indulgent yet comforting. This cheesecake is an ideal addition to your fall festivities, sure to bring smiles and nostalgia to the table. It invites everyone to relish the delightful tastes of autumn and creates lasting memories with every slice.

Pumpkin Swirl Cheesecake

This pumpkin swirl cheesecake is a delightful combination of creamy cheesecake and rich pumpkin flavor, swirled together to create a stunning visual effect. With the warm spices of fall and a buttery graham cracker crust, this cheesecake is not just a dessert; it’s a celebration of the season. Perfect for Thanksgiving or any fall gathering, it’s sure to be a favorite.

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar

For the filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup canned pumpkin puree
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon salt

For the swirl:

• ¼ cup powdered sugar
• 1 teaspoon ground cinnamon

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Prepare the Crust: In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
3. Make the Filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar, mixing until creamy. Add pumpkin puree, eggs, vanilla, cinnamon, nutmeg, ginger, and salt, mixing until well combined.
4. Swirl: Pour half of the filling into the prepared crust. In a separate bowl, combine powdered sugar and cinnamon. Add this mixture to the remaining filling and mix until just combined. Pour the cinnamon mixture over the pumpkin filling and use a knife to create swirls.
5. Bake: Bake for 55-60 minutes or until the center is set but slightly jiggly.
6. Cool: Turn off the oven and leave the cheesecake inside for 1 hour. After cooling, refrigerate for at least 4 hours or overnight.
7. Serve: Once chilled, remove the cheesecake from the pan. Serve with whipped cream and a sprinkle of cinnamon, if desired.

The pumpkin swirl cheesecake is a stunning dessert that captures the spirit of fall in every bite. The creamy texture and harmonious blend of flavors make it an irresistible treat for pumpkin lovers. Each slice is not only visually appealing with its beautiful swirls but also offers a rich taste that complements holiday meals perfectly. This cheesecake will undoubtedly become a cherished favorite in your seasonal repertoire, inviting everyone to celebrate the flavors of autumn.

Pecan Pie Cheesecake

Combining the flavors of classic pecan pie with the creamy richness of cheesecake, this pecan pie cheesecake is a deliciously indulgent dessert. With a crunchy pecan crust and a gooey pecan topping, this cheesecake is a perfect centerpiece for your fall dessert table. It’s ideal for Thanksgiving or any gathering, bringing the best of two beloved desserts into one decadent slice.

Ingredients:

For the crust:

• 1 ½ cups crushed pecans
• ½ cup unsalted butter, melted
• ¼ cup brown sugar

For the filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon salt

For the pecan topping:

• 1 cup pecans, chopped
• ¾ cup brown sugar
• ¼ cup corn syrup
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Prepare the Crust: In a bowl, combine crushed pecans, melted butter, and brown sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
3. Make the Filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar, mixing until creamy. Add eggs one at a time, mixing on low speed. Stir in vanilla, cinnamon, and salt.
4. Bake: Pour the filling over the cooled crust. Bake for 55-60 minutes or until the center is set but slightly jiggly.
5. Prepare the Pecan Topping: In a saucepan, combine chopped pecans, brown sugar, corn syrup, butter, and vanilla. Cook over medium heat until bubbly. Remove from heat and let cool slightly.
6. Cool: Turn off the oven and leave the cheesecake inside for 1 hour. After cooling, refrigerate for at least 4 hours or overnight.
7. Serve: Once chilled, remove the cheesecake from the pan. Spread the pecan topping over the cheesecake before serving.

The pecan pie cheesecake is a heavenly dessert that marries the rich, nutty flavors of pecan pie with the creamy delight of cheesecake. Each bite offers a delightful contrast of textures—the smooth filling and crunchy topping create an irresistible experience. This cheesecake is sure to impress your guests and become a staple at your fall celebrations, inviting everyone to savor the comforting flavors of the season. It’s a delicious way to end any meal and will surely be a conversation starter at the table.

Note: More recipes are coming soon!