15 Fall Cheesecakes

Fall is the perfect time for cheesecake because all those warm spices and seasonal flavors work so well with the rich creamy base. These aren’t your basic plain cheesecake – they’re loaded with autumn flavors that make your kitchen smell amazing while they bake. Most cheesecakes actually taste better the next day after they’ve had time to set, so they’re perfect for making ahead when you’re having people over.

Pumpkin Spice Cheesecake

This is basically fall in cheesecake form with all the classic pumpkin pie spices. The pumpkin makes it super smooth and adds natural sweetness so you don’t need as much sugar. A gingersnap crust works way better than regular graham crackers with this one. It’s got that orange color that screams autumn and tastes exactly like what you want when the leaves start changing.

Get the recipe here.

Caramel Apple Cheesecake

The combination of tart apples and sweet caramel is perfect with rich cheesecake. You can layer caramel sauce right into the batter or just drizzle it on top. Some recipes have you cook the apples first but I like them fresh for more texture. This tastes like eating a caramel apple but way more elegant and less messy.

Get the recipe here.

Maple Pecan Cheesecake

Real maple syrup gives this an amazing flavor that fake syrup just can’t match. The pecans add crunch and that nutty flavor that goes perfect with maple. You can put pecans in the crust, in the filling, or on top – or all three if you really love them. This is less sweet than most cheesecakes which lets the maple flavor really shine through.

Get the recipe here.

Cinnamon Roll Cheesecake

This combines two of the best desserts ever made. The filling has cinnamon swirled through it and sometimes there’s a cinnamon sugar layer in the middle. Top with cream cheese frosting just like real cinnamon rolls. It’s basically breakfast for dessert and nobody’s gonna complain about that. Way easier than making actual cinnamon rolls too.

Get the recipe here.

Apple Cider Cheesecake

You reduce apple cider down to concentrate the flavor then mix it into the cheesecake batter. It gives a subtle apple taste that’s different from using actual apples. The reduced cider also adds a nice caramel-y flavor from the natural sugars. This is perfect for when you want something that tastes like fall but isn’t as obvious as pumpkin everything.

Get the recipe here.

Spiced Pear Cheesecake

Pears don’t get enough love in desserts but they’re amazing in cheesecake. They’re sweeter and more delicate than apples and pair really well with warm spices like cardamom and ginger. You can poach the pears first or just fold fresh ones into the batter. This feels more sophisticated than most fruit cheesecakes.

Get the recipe here.

Brown Butter Cheesecake

Browning the butter before adding it to the batter gives this an incredible nutty flavor that’s totally different from regular cheesecake. It takes a few extra minutes but makes such a huge difference. The brown butter adds depth without being overwhelming. This is my personal favorite because it’s familiar but still surprising when you taste it.

Get the recipe here.

Cranberry Orange Cheesecake

The tart cranberries balance out the rich cheesecake perfectly and the orange brightens everything up. Fresh cranberries work best but dried ones are fine too. The orange zest is key – don’t skip it even if you think you don’t like citrus in desserts. This is pretty but not too fancy, good for Thanksgiving when you want something different than pie.

Get the recipe here.

Chai Spiced Cheesecake

All those warm chai spices like cardamom, cinnamon, and ginger make this taste exotic but cozy at the same time. You can brew actual chai tea and reduce it down or just use the spice blend. Either way works but the tea adds more complexity. This is perfect for people who are tired of regular pumpkin spice everything.

Get the recipe here.

Sweet Potato Cheesecake

Sweet potatoes make this incredibly smooth and add natural sweetness and that beautiful orange color. It’s like pumpkin cheesecake’s cousin but with a different flavor profile. You gotta roast the sweet potatoes first which takes time but it’s worth it for the concentrated flavor. Some people think sweet potato is just for Thanksgiving but this proves it works year-round.

Get the recipe here.

Salted Caramel Cheesecake

The salt in the caramel cuts through all that rich cheesecake and keeps it from being too sweet. You can make your own caramel or use store-bought if you want to save time. Swirl it into the batter and drizzle more on top when serving. The contrast between salty and sweet makes every bite interesting. This one disappears fast at parties.

Get the recipe here.

Apple Pie Cheesecake

This has all the flavors of apple pie but in creamy cheesecake form. Cinnamon apples layered with cheesecake and maybe a crumb topping for texture. Sometimes these have actual pie crust as the bottom instead of graham crackers which is pretty genius. It’s like getting two desserts in one and satisfies people who can’t decide between pie and cheesecake.

Get the recipe here.

Bourbon Pecan Cheesecake

The bourbon adds warmth and complexity without making it taste boozy since most of the alcohol bakes off. Pecans and bourbon are a classic Southern combination that works amazing in cheesecake. This feels fancy and grown-up, perfect for dinner parties. The bourbon also helps keep the cheesecake extra creamy somehow.

Get the recipe here.

Pumpkin Chocolate Swirl Cheesecake

Pumpkin and chocolate might sound weird together but trust me on this one. The chocolate swirl adds richness and makes it look really pretty when you cut into it. Use melted chocolate not cocoa powder for the best swirl effect. Kids who turn their nose up at plain pumpkin desserts will eat this no problem. Best of both worlds really.

Get the recipe here.

Maple Walnut Cheesecake

Walnuts have that slight bitterness that balances the sweet maple really well. Toast the walnuts first to bring out their flavor – just a few minutes in a dry pan makes a big difference. The maple and walnut combo reminds me of good pancakes but in fancy dessert form. This is substantial enough to end a big meal but not so heavy you feel gross after.

Get the recipe here.