This Reese’s Pieces Pumpkin Cheesecake with pretzel graham cracker crust will be the dessert that you’ll want to save plenty of room for.
The saying “save the best for last” certainly applies when it comes to this delicious pumpkin cheesecake.
The flavor is outstanding, and the texture is smooth and creamy with just a hint of peanut butter, thanks to those yummy Reese’s pieces.
This recipe was originally shared in 2015. This post has been updated with additional information, including a recipe card, but the recipe itself has remained unchanged.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Reese’s Pieces Pumpkin Cheese is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- cream cheese
- mini pretzels
- graham crackers
- pumpkin purée
- Greek yogurt
- pure vanilla extract
- ground cinnamon
- Reese’s pieces
- fall sprinkles (optional)
Kitchen tools and equipment needed:
- 8″ springform pan
- large bowl with a hand mixer or stand mixer (paddle attachment)
- baking sheet
- parchment paper
- food processor
- measuring cups and spoons
- baking spray
- cooling rack
How this recipe came to be:
My husband is the cheesecake lover in our family, so I made this pumpkin-themed cheesecake with him (and you) in mind.
As I was walking the aisles of the grocery store thinking about pumpkin cheesecake, I was trying to come up with ideas that would elevate the relatively simple flavor (pumpkin) to one of epic cheesecake proportions.
Before long, I found myself in the candy aisle, and the result is what you see here in this Reese’s Pieces Pumpkin Cheesecake.
However, I can’t take credit for the pretzel and graham cracker crust idea. That was my son Greg’s idea, who happened to wonder out loud one day how pretzels would taste crushed into the crust of a cheesecake?
I’m glad he was thinking out loud, so naturally, I took his idea and ran with it. And let me tell you…that whole salty-sweet crust in combination with the rich and creamy cheesecake is what dreams are made of.
How to store pumpkin cheesecake:
You can store this cheesecake for up to 7 days (covered lightly with plastic wrap) in the refrigerator.
If storing slices, add each slice to an air-tight container and refrigerate for up to 7 days.
Can this pumpkin cheesecake be frozen?
You can either freeze the entire cheesecake (with or without the springform collar), wrapped well with plastic wrap for up to 3 months.
Or you can freeze individual slices in air-tight freezer containers for up to 3 months.
How to thaw pumpkin cheesecake:
You can either thaw this cheesecake on the counter at room temperature or in the refrigerator.
If thawing in the refrigerator, please allow at least 24 hours to completely thaw and become soft and silky.
How to make a Reese’s Pieces Pumpkin Cheesecake:
- In a food processor, pulse the mini pretzels together with the graham crackers to form crumbs.
- Add melted butter and sugar to the crumb mixture and pulse again until a “wet sand” mixture forms.
- Press the crumb crust evenly into the bottom of a 8″ springform pan that has been prepared with baking spray.
- Bake the crust in a preheated 350-degree oven for 7-10 minutes.
- Remove and cool while preparing the filling.
- In a large bowl with a hand mixer, or in a stand mixer using the paddle attachment, blend the softened cream cheese, Greek yogurt, pumpkin puree. Blend until creamy.
- Add the sugar, vanilla, ground cinnamon, and salt, and blend until incorporated.
- Add the room temperature eggs (one at a time) to the cream cheese mixture, beating well after each addition. Making sure to scrape down the sides of the bowl as you go.
- Use a spatula to pour the cream cheese filling evenly into the waiting springform pan with crust.
- Top with autumn sprinkles (if desired).
- Place the springform pan onto a baking sheet lined with parchment paper, and bake in a preheated oven for 50-60 minutes until the cheesecake is only slightly jiggly in the center.
- Remove from the oven and allow to cool on a wire rack for 30 minutes.
- Run a knife around the diameter of the springform pan to loosen the cheesecake and carefully remove the springform pan collar.
- Cool completely before serving.
- Serve at room temperature for best flavor.
Something to be thankful for:
It’s a good thing that I was able to give more than half this cheesecake away to family and friends otherwise my husband, and I would have devoured the entire thing by ourselves in just a couple of days…and nobody needs that no matter how tasty it is!
Additional pumpkin recipes:
- Pumpkin Cake with Salted Caramel Icing from The Redhead Baker
- Pumpkin Cheesecake Mousse from Recipes Food and Cooking
- Pumpkin Chicken Pot Pie from A Day in the Life on the Farm
- Pumpkin Focaccia Bread from Making Miracles
- Pumpkin Fudge from Feeding Big and more
- Pumpkin Palmiers from Love and Confections
- Pumpkin Pie Pots de Creme with Maple Cinnamon Whipped Cream from The Crumby Cupcake
- Pumpkin Spice Latte Overnight Oats from Cupcakes & Kale Chips
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s easy and delicious cheesecake dessert.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. I thank you most sincerely! 🙂
Reese’s Pieces Pumpkin Cheesecake
- To make the pretzel graham crust:
- 2½ cups mini pretzels
- 6 graham cracker rectangles
- ¼ salt
- 1 tablespoon sugar
- 6 tablespoons butter melted
- For the cheesecake filling:
- 2/3 cup granulated sugar
- 3 8 ounce packages cream cheese, softened to room temperature
- 1 can 15 ounces pumpkin purée
- ½ cup Greek yogurt
- 3 eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 2 cups Reese’s Pieces
- fall sprinkles optional
To make the pretzel graham crust:
- Preheat oven to 350 degrees.
- Spray an 8" springform pan with baking spray and set aside.
- In a food processor, pulse the pretzels, graham crackers, salt, and sugar to form crumbs.
- Add the melted butter and pulse to form a mixture the consistency of wet sand.
- Place the springform pan on a parchment-lined baking sheet.
- Press the crust crumbs evenly in the bottom of the prepared springform pan, and bake in a preheated oven for 7-10 minutes.
- Remove and cool while preparing the filling.
To make the Reese’s Pieces Pumpkin Cheesecake filling:
- In a large mixing bowl, blend the sugar, cream cheese, pumpkin, and Greek yogurt until smooth.
- Add the eggs (one at a time), vanilla, and ground cinnamon.
- Continue blending until no lumps remain and the mixture is smooth and creamy.
- Switch to a wooden spoon or spatula and stir the candy into the cheesecake batter.
- Pour the cheesecake filling in an even layer into the springform pan.
- Sprinkle the surface of the cheesecake with fall sprinkles (if desired) and bake in a preheated oven for 60-70 minutes or until the cheesecake is only just slightly jiggly in the center.
- Remove from the oven and allow the cheesecake to cool for 30 minutes on a wire rack.
- Run a knife around the diameter of the pan to loosen the cake, and remove the collar from the base of the pan.
- Allow the cheesecake to cool completely and refrigerate until ready to serve.
- Remove the cheesecake from the refrigerator at least 30 minutes before serving for the best flavor.
Thank you so much for visiting me here today in my Kudos Kitchen!
I sincerely hope you’ve enjoyed today’s delicious fall dessert for Reese’s Pieces Pumpkin Cheesecake as much as I’ve enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
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