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Pumpkin Cheesecake Stuffed Pumpkins

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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 35 minutes
Servings 4 servings
Calories 300kcal
Author Tiffany


  • 4 mini pumpkins (about 4 inches wide - see note)
  • 8 ounces cream cheese softened
  • cup sugar
  • 1 egg
  • 1 egg yolk
  • cup pumpkin puree
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • whipping cream
  • graham cracker crumbs


  • 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.


*If you use 4-inch pumpkins, you should be able to get 4 filled pumpkins from this recipe. If you use 5-6 inch pumpkins, double the cheesecake portion of the recipe to have enough filling for the larger pumpkins.


Calories: 300kcal | Carbohydrates: 21g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 201mg | Potassium: 148mg | Fiber: 1g | Sugar: 19g | Vitamin A: 4150IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg