They are best enjoyed chilled, with each bite offering a creamy contrast between the spiced pumpkin and smooth cheesecake ...

Yossy Arefi for The New York Times (Photography and Styling) This dessert delivers all the warm spices of pumpkin pie along with the tangy creaminess of cheesecake. Christopher Testani for The New ...

Swirl the pumpkin purée through the cream mixture, then spoon it on the biscuit bases. Smooth over the tops and place in the fridge for 1-2 hours, or until set.

This recipe is a fantastic take on two classic desserts: pumpkin pie and cheesecake. Its texture is creamy and light while still providing a cozy-spiced flavor that is perfect for fall.

these pumpkin cheesecake balls will definitely impress. The best part? They require no baking at all! With simple ingredients ...

CLEVELAND, Ohio (WJW) — Executive chef Todd Whitman shows Fox 8’s Todd Meany how to make Pumpkin Cheesecake Parfaits. Chef Whitman is with Serenite Restaurant & Culinary Institute in Medina.