Dust off your apron this fall and celebrate National Pumpkin Cheesecake Day with Baskin-Robbins®! To help you get ready for autumn, the Baskin-Robbins Research and Development team crafted two delicious recipes. Featuring our decadent Pumpkin Cheesecake, we created No-Bake Pumpkin Cheesecake Bars and a Pumpkin Cheesecake Affogato to make a cheesecake lover's dreams come true.
Our Pumpkin Cheesecake is a fall flavor staple and features our Pumpkin and Cheesecake flavored Ice Creams with Cinnamon Cream Cheese flavored Swirls and delicious Ginger Snap Cookie Pieces that create a dreamy flavor combination. These recipes bring that fall-inspired flavor combination to life with their own sweet, unique twists.
With the hassle-free recipes below, your dessert table will be full of fall treats. To try these sweet confections, you can order a Fresh-Pack of Pumpkin Cheesecake from your local Baskin-Robbins shop* at order.baskinrobbins.com or through the Baskin-Robbins mobile app for pickup via drive-thru, carry-out or curbside, where available.
No-Bake Pumpkin Cheesecake Bars
Ingredients (makes 10-14 bars)
Pumpkin Spiced Graham Crust
- 2 1/3 cups graham cracker crumbs
- 1/4 cup brown sugar, packed
- 1 tsp pumpkin spice
- 1/4 tsp salt
- 2/3 cup butter, melted
Pumpkin Cheesecake
- 1 cup, heavy whipping cream, cold
- 16 ounces cream cheese, room temperature
- 3/4 cup granulated sugar
- 1/8 tsp salt
- 2 tsp vanilla extract
- 1 tsp lemon juice
- 1 cup pumpkin puree
- 1 tsp pumpkin spice
Garnish
- 10-14 scoops of Baskin-Robbins Pumpkin Cheesecake Ice Cream, based on the desired size of bars
- Optional: Pumpkin Spice
Equipment
- 7x11 Baking pan
- Parchment paper
- Small mixing bowl
- Medium mixing bowl
- Large mixing bowl
- Whisk or hand mixer
- Spatula
Recipe
Prep
- Line 7x11 baking pan with parchment paper
Pumpkin Spiced Graham Crust
- In a medium mixing bowl, combine graham cracker crumbs, brown sugar, pumpkin spice and salt.
- Add melted butter to mixing bowl and combine until clumpy.
- Once a clumpy, uniform consistency, add Pumpkin Spiced Graham Crust to the lined 7x11 baking dish evenly.
- Using the bottom of a measuring cup, press down on the crust to create a packed and dense, uniform crust.
- Set baking dish with crust aside.
Pumpkin Cheesecake
- Place heavy whipping cream into a small mixing bowl.
- Mix the heavy whipping cream with a whisk or a hand mixer until you obtain stiff peaks.
- Set aside the whipped cream in the refrigerator.
- In a large mixing bowl combine cream cheese, pumpkin puree, granulated sugar, vanilla extract, lemon juice, pumpkin spice and salt.
- Mix until uniform.
- With a spatula, carefully fold the whipped cream into the cheesecake.
- Be sure not to over-mix and only incorporate until the mixture is uniform.
- Transfer the cheesecake mixture to the 7x11 pan with the crust.
- Level out the cheesecake and place it in the refrigerator for at least 8 hours or overnight.
Serving
- Optional: Freeze for 1 hour before serving for cleaner cuts.
- Remove the Pumpkin Cheesecake Bars from the pan using parchment paper.
- Cut into desired pieces.
- Serve with a scoop of Baskin-Robbins’ Pumpkin Cheesecake.
- Optional: Add a sprinkle of pumpkin spice for garnish.
- Serve immediately and enjoy!
Pumpkin Cheesecake Affogato
Ingredients (makes 1 serving)
- 1 large scoop Baskin-Robbins Pumpkin Cheesecake Ice Cream
- 2-3 ounces hot coffee or espresso
- Optional: Pumpkin spice for garnish
Equipment
- 2 small glasses (10 ounces or less)
Recipe
- Start by preparing your hot coffee or espresso into the first glass.
- While the coffee or espresso is brewing, place your scoop of Baskin-Robbins Pumpkin Cheesecake Ice Cream in the bottom of your second glass.
- Slowly pour the hot coffee or espresso over the Pumpkin Cheesecake Ice Cream.
- Optional: Garnish with a sprinkle of pumpkin spice.
- Serve immediately and enjoy!
If you’re celebrating National Pumpkin Cheesecake Day with one of these delicious recipes, show us on Instagram, TikTok, Twitter and Facebook.
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*Participation may vary
