Pumpkin Cheesecake Stuffed Pumpkins
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These festive Pumpkin Cheesecake Stuffed Pumpkins are the perfect way to serve up a tasty fall dessert this season. You won’t believe how easy this recipe is!
I know, this whole “stuffing” thing is getting a little out of hand. But don’t worry, I’m pretty sure this is just one of my famous food phases and you’ve just gotta let it run it’s course. I went through a peanut butter and jelly phase once that lasted for a month. Every single day I ate a PB&J for lunch, with Cheetos (not on the sandwich, just with it). I also went through a PB and fruit phase where I ate peanut butter sandwiches with fresh fruit almost every day. I’m still in love with my mango peach version – get’s me every time.
But those are nothing compared to my s’mores phase where I not only tried every imaginable combination of s’more ingredients (including but not limited to peanut butter cups, strawberries, chocolate chip cookies, Samoa girl scout cookies, and York mint patties) but I also tried cooking them in any way I could think of (including but not limited to microwave, oven, stove top, backyard grill, pine-scented Yankee candle, and stick-on-fire).
Right now I’m in a food-stuffing phase and it will eventually come to an end, but for the moment I am stuffing everything in sight. I’ve been stuffing apples a lot lately but also savory dishes like Broccoli Alfredo Stuffed Pasta Shells (SO good) and now I’m back on the sweet track with these pumpkins. I’m not normally a cheesecake person but this pumpkin cheesecake recipe is irresistible. It’s insanely easy to make and nothing screams IT’S FALL TIME like an adorable little pumpkin stuffed with creamy, whipped cream topped personal-sized pumpkin cheesecake. Everything mini is cuter and yummier I’ve decided. Agreed?
Agreed.
What people are saying about these Pumpkin Cheesecake Stuffed Pumpkins
“Just made it, & it’s FANTASTIC!!!! I had two 5-6 inch pumpkins, and it worked great!!! The mixture of seasonings is perfect. I try a lot of recipes, and this made it to the keepers list. 
Get the ingredients and invite people over!!! Thank you!! 
” – Laura
Pumpkin Cheesecake Stuffed Pumpkins
Ingredients
- 4 mini pumpkins , (about 4 inches wide – see note)
- 8 ounces cream cheese, softened
- ⅓ cup sugar
- 1 egg
- 1 egg yolk
- ⅓ cup pumpkin puree
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- whipping cream
- graham cracker crumbs
Instructions
- Cut the tops of the pumpkins off. Scoop out the insides, being sure to scrape the sides as clean as you can so they aren’t stringy, and discard the pumpkin “guts” (all of the stringy stuff and the seeds, if you’re not using them for something else)
- In a large bowl mix cream cheese, sugar, and egg and egg yolk. Add pumpkin, vanilla, cinnamon, and pumpkin pie spice and mix until smooth.
- Scoop cheesecake filling into hollowed pumpkins. Place on a lightly greased baking sheet and bake at 350 for about 25-30 minutes or until cheesecake is set. Chill for at least one hour or until cheesecake is completely chilled. Top with graham cracker crumbs and whipped cream and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s after midnight. I am craving pumpkin cheesecake. I saw a recipe for pumpkin cheesecake stuffed apples and thought to myself: why would you put pumpkin flavored cheesecake in an apple?! That deserves to be in its home… so I looked up “Pumpkin stuffed cheesecake” and came across your recipe. Although I was expecting to use some of the pumpkin innards towards the cheesecake part, and your recipe doesn’t appear to do so… I am completely enthralled with it! Thank you for this! Hopefully now I can sleep, and tomorrow I can see this recipe in my ‘history’ and grab it to my computer (I’m on my phone right now)… lol Again. THANK YOU!!!
Just made it, & it’s FANTASTIC!!!! I had two 5-6 inch pumpkins, and it worked great!!! The mixture of seasonings is perfect. I try a lot of recipes, and this made it to the keepers list. 😉
Get the ingredients and invite people over!!!
Thank you!! 😀
I’m curious if these cheesecake filled pumpkins could be pumpkin cheesecake apples by basically the same recipe? I’m one of these no gluten/no dairy folk (tho yup, I totally cop to cheating with the cheese every now and then. Sometimes it just can’t be excluded or faked).
I’m sure you could fill apples instead of pumpkins if you wanted!
These are beautiful! And I think they are very artsy! Can’t wait to try them out.
100% agreed. And the stuffing phase has so much character! I love this idea, Tiffany!
So cool Tiffany!! I love the idea!
Wow! These looks so delicious and crazy creative!!
They look amazing! I want to try it, but what should be the temperature of the oven?
Oops! Thanks for noticing that, you bake at 350, I’m updating that now!
🙂
So clever and adorable! What a great idea.
AD-ORABLE!