Pumpkin Patch Cheesecake is the ultimate fall dessert that brings together the rich, creamy goodness of cheesecake with the warm, spiced flavor of pumpkin. Topped with mini pumpkin candies and piped green frosting to create a charming pumpkin patch design, this dessert is not only a treat for the taste buds but also a feast for the eyes. Perfect for Halloween or any fall celebration, it’s sure to impress your guests with both its festive look and delicious flavor.

Why You’ll Love This Recipe

This Pumpkin Patch Cheesecake is a delightful fusion of creamy cheesecake and the cozy, comforting flavors of fall. The pumpkin puree gives the filling a smooth texture and a rich, spiced flavor, while the graham cracker crust adds the perfect crunch. The decorative pumpkin patch on top elevates the look of the cheesecake, making it a showstopper at any Halloween party or autumn gathering. It’s a festive, flavorful, and visually stunning dessert that captures the essence of the season.

Ingredients

Crust:

1 1/2 cups Graham cracker crumbs or chocolate cookie crumbs
1/4 cup Melted butter

Cheesecake Filling:

24 oz Cream cheese, softened
1 cup Sugar
1 cup Canned pumpkin puree
3 large Eggs
1 tsp Vanilla extract
1 tsp Pumpkin spice
1/4 cup Sour cream

Decoration:

Green frosting (for piping vines)
Mini pumpkin candies (for decoration)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Prepare the Crust: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan. In a bowl, mix the graham cracker crumbs and melted butter. Press this mixture into the bottom of the pan to form an even crust.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add the pumpkin puree, eggs, vanilla extract, pumpkin spice, and sour cream. Mix until fully combined.
Assemble the Cheesecake: Pour the pumpkin filling over the prepared crust, smoothing the top with a spatula.
Bake the Cheesecake: Bake for 50-55 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour.
Cool and Refrigerate: Allow the cheesecake to cool completely. Then refrigerate for at least 4 hours, or preferably overnight.
Decorate: Once the cheesecake is chilled, pipe green frosting to create vines on top. Place the mini pumpkin candies strategically across the cheesecake to create a pumpkin patch look.
Serve: Slice and enjoy this festive fall cheesecake!

Servings and Timing

Servings: 12 servings
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 5 hours (including chilling time)

Variations

Different Crusts: Swap the graham cracker crumbs for chocolate cookie crumbs for a richer, more indulgent crust, or use a gluten-free crust for a gluten-free version.
Spice Variations: Add a pinch of ground cinnamon or nutmeg for extra warmth, or use pumpkin pie spice for an even more intense fall flavor.
Toppings: Instead of mini pumpkin candies, try topping the cheesecake with roasted pumpkin seeds, edible gold leaf, or a drizzle of caramel sauce for extra flair.

Storage/Reheating

Storage: Store any leftover cheesecake in the refrigerator in an airtight container for up to 5 days.
Freezing: This cheesecake can be frozen for up to 1 month. Be sure to wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight before serving.

FAQs

Can I use fresh pumpkin puree instead of canned?

Yes, you can use fresh pumpkin puree. Just be sure to cook it down to a thick consistency before using it in the filling.

Can I make this cheesecake in advance?

Yes, this cheesecake can be made ahead of time and stored in the refrigerator for up to 5 days. It’s best served chilled, so making it the day before ensures it’s perfectly set.

How do I prevent the cheesecake from cracking?

To prevent cracks, avoid overbaking the cheesecake. It should be slightly jiggly in the center when you turn off the oven. Also, allow it to cool gradually in the oven with the door ajar for an hour before refrigerating.

Can I make this cheesecake without a springform pan?

Yes, you can use a regular round cake pan, but a springform pan works best for easy removal. If using a regular pan, line the bottom with parchment paper to help lift the cheesecake out.

How do I pipe the green vines?

Use a piping bag fitted with a small round tip or a leaf tip for the vines. You can practice on parchment paper first to get the right technique before piping directly onto the cheesecake.

Can I use a store-bought crust?

Yes, you can use a store-bought graham cracker crust to save time. Just be sure to skip the steps of making the crust and move straight to the filling.

Can I substitute the sour cream?

Yes, you can substitute sour cream with Greek yogurt for a slightly tangier flavor. Both work well to add richness and creaminess to the cheesecake.

Can I decorate this cheesecake with something else besides pumpkin candies?

Certainly! You can use other Halloween-themed candies like candy corn, or even make your own pumpkin decorations using fondant or icing.

Can I make a larger cheesecake?

Yes, you can scale up the ingredients for a larger cheesecake, but you’ll need to adjust the baking time. The larger the pan, the longer the baking time. Check the center with a toothpick to ensure it’s fully baked.

How do I know when the cheesecake is done?

The cheesecake is done when the edges are set, but the center still has a slight wobble. If the center is fully firm, it may be overbaked.

Conclusion

Pumpkin Patch Cheesecake is the perfect dessert to celebrate fall and Halloween. With its creamy pumpkin spice filling, buttery graham cracker crust, and festive pumpkin patch decoration, it’s a dessert that will delight both in flavor and presentation. Whether you’re hosting a Halloween party, a family gathering, or just indulging in a seasonal treat, this cheesecake is sure to be a crowd-pleaser. Easy to make yet impressive, it’s a must-try for any fall celebration!

Pumpkin Patch Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A festive fall cheesecake featuring a creamy pumpkin spice-flavored filling, topped with mini pumpkin candies and piped green frosting to create a charming pumpkin patch design. The perfect Halloween dessert!

Author: Mari
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 5 hours (including chilling time)
Yield: 12 servings 1x
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Crust: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan. In a bowl, mix the graham cracker crumbs and melted butter. Press this mixture into the bottom of the pan to form an even crust.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add the pumpkin puree, eggs, vanilla extract, pumpkin spice, and sour cream. Mix until fully combined.
Assemble the Cheesecake: Pour the pumpkin filling over the prepared crust, smoothing the top with a spatula.
Bake the Cheesecake: Bake for 50-55 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour.
Cool and Refrigerate: Allow the cheesecake to cool completely. Then refrigerate for at least 4 hours, or preferably overnight.
Decorate: Once the cheesecake is chilled, pipe green frosting to create vines on top. Place the mini pumpkin candies strategically across the cheesecake to create a pumpkin patch look.
Serve: Slice and enjoy this festive fall cheesecake!

Notes

If you can’t find mini pumpkin candies, you can use small fondant pumpkins or candy corn as an alternative.
For an extra fall touch, you can sprinkle a little cinnamon or pumpkin spice on top before serving.
If you prefer a smoother texture, use a hand mixer to blend the filling ingredients.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 28g
Sodium: 210mg
Fat: 25g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 5g
Cholesterol: 110mg