Love pumpkin recipes? You’ll love this Easy Pumpkin Sugar Cookie Cheesecake recipe! Fall is the perfect time to indulge in delicious pumpkin treats. If you're looking for a showstopping dessert to impress your guests, this striking triple-layer pumpkin cheesecake is sure to be a hit. With bright layers of orange, white, and aqua, it looks as good as it tastes.
The graham cracker crust provides a nutty, crunchy base while each creamy cheesecake layer features its own flavor profile.
The orange layer is pumped up with pumpkin pie spice while the white layer highlights sweet sugar cookie notes.
The aqua layer delivers a classic cheesecake tang.
A swirled cinnamon cream cheese frosting and a sprinkling of festive fall sprinkles adorn the top for an extra decorative touch.
While the recipe may seem elaborate, it's easy to assemble with some advanced preparation.
Simply divide the cheesecake batter between three bowls, color, and flavor each one accordingly, then layer them in the springform pan before freezing overnight.
When ready to serve, pipe on the quick cinnamon cream cheese frosting and fall sprinkles.
Let's get started on baking up this beautiful layered cheesecake! Your guests will be wowed.
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Why You’ll Love This Pumpkin Sugar Cookie Cheesecake
- With this recipe, you will impress your loved one with a delightful dessert! The ingredients are straightforward and simple to get by. Most of these recipes require simple ingredients that you probably already have on hand.
- This simple recipe gives you a light and fluffy cheesecake that melts in your mouth.
- This cheesecake is the perfect gift to send to any loved one. With a creamy filling and buttery crust, this cheesecake is sure to be a ‘heartfelt' gift!
With the classic taste of pumpkin pie, but with the texture of cheesecake—this is an irresistible dessert.
The easy prep dessert is perfect for when you need to pull together a quick treat in a jiffy.
Welcome to fall in a cup. This easy-prep dessert tastes like pumpkin pie and cheesecake.
Irresistibly yummy, it’s the perfect way to end the day with a sugar cookie crust and a creamy pumpkin filling.
Serve it with whipped cream for extra decadence!
The full ingredient list and directions are in the printable recipe card below.
Equipment Needed to Make Pumpkin Sugar Cookie Cheesecake
Ingredients For Your Pumpkin Sugar Cookie Cheesecake
For the Crust:
- Graham Crackers – Pulsed Into Crumbs
- Butter – Melted
For the Cheesecake:
- Cream Cheese – Softened
- Heavy Cream – Whipped
- Powdered Sugar
- Aqua, and Orange Food Coloring Gel
- Pumpkin Syrup Flavoring
- Sugar Cookie Syrup Flavoring
- Fall, Sprinkle Mix,
For the Frosting:
- Cream Cheese – Softened
- Butter – Softened
- Heavy Cream
- Powdered Sugar
How To Make A Yummy Pumpkin Sugar Cookie Cheesecake
Step 1: Prep the Crust
Place the graham crackers in a food processor, and pulse into crumbs. Add sugar, and pulse a couple of times to mix.
Melt the butter in a medium-sized bowl, pour graham crackers crumbs into the butter, and stir well to coat.
Line the bottom of a 7-inch spring-form pan with parchment paper, and press the crumbs into the bottom of the pan, evenly, smoothing with the back of a spoon. Place the pan in the freezer.
Step 2: Make the Filling
In the mixing bowl of a stand mixer, place the heavy cream, and 1 tablespoon of powdered sugar, and whip with the whisk attachment until stiff peaks form and the cream is whipped.
Add the vanilla and the cream cheese, and blend until smooth and fluffy. Add the sugar, and mix until smooth.
Scrape down the sides of the bowl, and blend until smooth.
Divide the cheesecake into 3 dishes, placing an equal amount in each dish.
In one dish, add the pumpkin-flavored syrup, and the orange food coloring gel, and stir, adding more if needed, until the desired color is achieved.
Place the dish in the refrigerator.
In another dish, add the aqua food coloring gel, a few drops at a time, until the desired color is achieved.
Remove the pan from the freezer, pour the aqua (bottom layer) of cheesecake into the pan, and smooth evenly with a spatula.
Place the pan back in the freezer.
In the last remaining dish, add the sugar cookie syrup flavoring, stir well, cover with foil, and place the dish in the refrigerator, this will be the white layer.
Step 3: Assemble
After about 2 hours, check the cheesecake in the freezer; it should be firm to the touch.
Remove the pan from the freezer, remove the white cheesecake from the refrigerator, and spoon the white cheesecake batter into the pan, on top of the aqua layer.
Evenly smooth the cheesecake with a spatula, and place it back in the freezer.
Allow the cheesecake to remain in the freezer for at least 2 more hours, or until it's firm to the touch.
When it's firm, pour the orange layer on top of the white layer, and smooth the top layer with the back of a spoon.
Once all the layers have been poured, leave them in the freezer overnight for best results.
Step 4: Frosting Prep and Finishing Touches
In the mixing bowl, add the softened butter, and softened cream cheese, and mix with the whisk attachment until creamy and fluffy.
Add the vanilla and heavy cream, and mix.
Add the powdered sugar, one cup at a time, blending on low speed, and scraping the bowl down as needed, until all powdered sugar is added, and the frosting is completely mixed and smooth.
The frosting needs to be thick enough that it doesn't fall from the whisk when the mixer is tilted and the whisk is out of the bowl.
It should be thick enough to remain on a spoon and not slide off.
If it is not that thick, add a little more powdered sugar until you have a thick frosting.
This will make sure it holds its shape when piped.
Using plastic wrap (glad wrap) tear off a piece about 10 inches wide, and place the frosting length-wise in the middle of the plastic wrap.
It will look like a long ribbon of frosting.
Then, roll the plastic wrap around the frosting, making sure to keep it long, or length-wise like a long ribbon.
Snip the end off of the plastic wrap, on one end only, and twist the other end closed.
Place the plastic wrap in a pastry bag with the large star tip.
Remove the spring form from the pan, and pipe the frosting onto the edges of the cheesecake, using a swirling, motion, leaving big dollops on the cheesecake, and bring it up to a point.
Add the fall sprinkle mix to the top of the cheesecake, sprinkling over the frosting, and top of the cheesecake.
Place the cheesecake back in the freezer until time to serve.
When ready to serve, slice the cheesecake into 2-inch pieces. Serve, and enjoy!
This makes 8 servings.
What to Serve with Your Pumpkin Sugar Cookie Cheesecake
Select your entrée with the same care. A meal heavy on cream and butter will not leave your guests in the mood for cheesecake.
Consider white fish, chicken breast, or grilled meats instead of salmon or pulled pork, and relatively plain herbed rice and vegetables instead of rich casseroles or scalloped potatoes.
When your meal will end with a cheesecake, try to avoid using similarly rich ingredients in your appetizers. If you're entertaining, skip the heavy or cheesy canapes in favor of lighter options like marinated vegetables.
Salads should be light, crisp, and green, with simple vinaigrettes rather than rich ranch or blue-cheese dressings. If you want to start the night with a soup, go for something light and brothy rather than creamy or heavy.
A slice of rich, decadent cheesecake goes perfectly with a cup of strong coffee or tea, creating the ideal moment of self-indulgence.
Popular Substitutions & Additions
This creamy cheesecake will sure be great for any occasion. Try adding some fresh strawberry slices on top for more extra added flair. You can also top it off with whipped cream.
You can also try these toppings:
- Chocolate Chips
- Chocolate Shavings
- Chocolate or Caramel Drizzles
- Fresh or Dried Fruits
- Shredded Coconut
- Crushed Toffee Bars
- Mini Marshmallows
Also, make sure that you leave the butter and cream cheese called for in this recipe, out on the counter until it is soft. The frosting will not mix correctly if the butter and cream cheese are cold, both need to be soft and at room temperature.
How To Store Yummy Pumpkin Sugar Cookie Cheesecake
Best Way To Store Pumpkin Sugar Cookie Cheesecake Leftover
Refrigerate for at least 6-8 hours and up to 2 days, tightly wrapped in plastic wrap or aluminum foil. It is best to wait 12 hours for the best results.
The longer the no-bake cheesecake is refrigerated, the better it will set up.
How Long Will Pumpkin Sugar Cookie Cheesecake Last In the Fridge?
When well covered, this cheesecake will keep in the fridge for about 4-5 days.
While you could continue to eat it after that, it will only be at its peak for that amount of time.
Can I Freeze Pumpkin Sugar Cookie Cheesecake
No-bake cheesecake keeps well in the freezer for up to 3 months. Thaw in the refrigerator before slicing and serving.
Pumpkin Sugar Cookie Cheesecake FAQs
Can I make the cheesecake in advance?
Yes. Best of all, cheesecakes can be made ahead of time, which means you'll have one less thing to worry about on the day of your party.
Cheesecakes can be covered and stored in the refrigerator for up to 3 days. Make a cheesecake ahead of time and freeze it for even more convenience. Refrigerate whole cheesecakes overnight to defrost.
Can I store a warm cheesecake in the refrigerator?
No, Warm cheesecake should not be refrigerated immediately. As the inside temperature of the refrigerator rises, placing the hot cheesecake in the fridge will be more harmful to the refrigerator than to the cake.
It's best to let the cheesecake cool completely before putting it in the fridge.
Is a watery cheesecake filling, okay?
No. One common issue with cheesecakes is that the cream cheese used adds too much moisture to the cake, causing it to become runny.
If you don't add anything to help offset the cream cheese's water content, the cake's texture will most likely be off.
Can cheesecake quickly chill?
Yes. Use a small fan to blow horizontally over the cheesecake in the refrigerator (covered of course).
As a result, the cool air will draw the heat away from the cheesecake. It should reduce the cooling time by 30-40%, or about 4 hours on a 12-hour chill time.
Is it safe to put a cheesecake in the freezer to set?
No. It may be tempting to remove your cheesecake from the oven and immediately place it in the freezer to save a few steps. It will not, however, set, and the consistency will be off.
Allow your cheesecake to cool at room temperature after baking. Then put it in the fridge until it's set.
Other Cheesecake Recipes You’ll Love
Do you enjoy pumpkin recipes? You'll love this recipe for Easy Pumpkin Cheesecake!
This irresistible dessert has the classic flavor of pumpkin pie but the texture of cheesecake. The quick prep dessert is ideal for when you need to whip up a quick treat.
This simple dessert tastes like a cross between pumpkin pie and cheesecake. With a sugar cookie crust and a creamy pumpkin filling, it's the perfect way to end the day. For added decadence, top with whipped cream!
You can try these fun and fascinating recipes in addition to Yummy Pumpkin Sugar Cookie Cheesecake:
Pumpkin Sugar Cookie Cheesecake Recipe
Pumpkin Sugar Cookie Cheesecake
FOR THE CRUST:
- 1 1/2 sleeves of Graham Crackers – pulsed into crumbs
- 1 Tablespoon of Sugar
- 1 Stick of Butter – melted
- FOR THE CHEESECAKE:
- 4 Packages of Cream Cheese – 8 ounces – softened
- 1 cup of Heavy Cream – Whipped
- 1 Tablespoon of Powdered Sugar
- 1 Tablespoon of Vanilla
- 1 cup of Sugar
- Aqua and Orange Food Coloring Gel
- 1 teaspoon of Pumpkin Syrup Flavoring
- 1 teaspoon of Sugar Cookie Syrup Flavoring
- Fall Sprinkle Mix
- 4 ounces of Cream Cheese – Softened to room temperature
- 4 Tablespoons of Butter – Softened to room temperature
- 1 teaspoon of Vanilla
- 1/4 Cup of Heavy Cream
- 4 cups of Powdered Sugar – plus more if needed
- Place the Graham Crackers in a Food Processor, and pulse into crumbs. Add Sugar, and pulse a couple of times to mix.
- Melt the Butter in a medium size bowl, and pour Graham Crackers Crumbs into the Butter and stir well to coat.
- Line the Bottom of a 7 inch Spring-form pan with Parchment paper, and press the Crumbs into the bottom of the pan, evenly, smoothing with the back of a spoon.
- Place the pan in the freezer.
- In the mixing bowl of a stand mixer, place the Heavy Cream, and 1 Tablespoon of Powdered Sugar, and whip with the Whisk attachment until stiff peaks form, and the Cream is whipped.
- Add the Vanilla and the Cream Cheese, and blend until smooth and fluffy.
- Add the Sugar, and mix until smooth.
- Scrape down the sides of the bowl, and blend until smooth.
- Divide the Cheesecake into 3 dishes, placing an equal amount in each dish. In one dish, add the Pumpkin flavored Syrup, and the Orange Food Coloring Gel, and stir, adding more if needed, until the desired color is achieved. Place the dish in the refrigerator.
- In another dish, add the Aqua Food Coloring Gel, a few drops at a time, until the desired color is achieved.
- Remove the pan from the Freezer, and pour the Aqua (bottom layer) of Cheesecake into the pan, and smooth evenly with a spatula.
- Place the pan back in the freezer. In the last remaining dish, add the Sugar Cookie Syrup Flavoring, stir well, and cover with foil, and place the dish in the Refrigerator – this will be the White layer.
- After about 2 hours, check the Cheesecake in the Freezer; it should be firm to the touch. Remove the pan from the Freezer, and remove the White Cheesecake from the Refrigerator, and spoon the White Cheesecake Batter into the pan, on top of the Aqua layer.
- Evenly smooth the Cheesecake with a Spatula, and place back in the Freezer.
- Allow the Cheesecake to remain in the Freezer for at least 2 more hours, or until it's firm to the touch.
- When it's firm, pour the Orange Layer on top of the White Layer, and smooth the top layer with the back of a spoon. Once all the layers have been poured, leave in the Freezer overnight for best results.
- In the mixing bowl, add the Softened Butter, and Softened Cream Cheese, and mix with the whisk attachment until creamy and fluffy. Add the Vanilla and Heavy Cream, and mix.
- Add the Powdered Sugar, one cup at a time, blending on low speed, and scraping the bowl down as needed, until all powdered sugar is added, and the frosting is completely mixed and smooth.
- The Frosting needs to be thick enough that is doesn't fall from the whisk when the mixer is tilted and the whisk is out of the bowl.
- It should be thick enough to remain on a spoon and not slide off. If it is not that thick, add a little more powdered sugar until you have a thick Frosting.
- This will make sure it holds its shape when piped.
- Using Plastic wrap (Glad Wrap) tear off a piece about 10 inches wide, and place the Frosting length-wise in the middle of the plastic wrap. It will look like a long ribbon of Frosting.
- Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon. Snip the end off of the Plastic wrap, on one end only, and twist the other end closed.
- Place the plastic wrap in a pastry bag with the Large Star Tip.
- Remove the Spring-form from the pan, and pipe the Frosting onto the edges of the Cheesecake, using a swirling, motion, leaving big dollops on the cheesecake, and bring it up to a point.
- Add the Fall Sprinkle mix to the top of the Cheesecake, sprinkling over the Frosting, and top of the cheesecake.
- Place the cheesecake back in the Freezer until time to serve. When ready to serve, slice the Cheesecake into 2 inch pieces. Serve, and Enjoy!
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