This pumpkin cookie dough cheesecake is perfect to make for Thanksgiving! It has a baked pumpkin cheesecake with edible cookie dough balls. It is topped with a pile of whipped cream!

Close up of the side of the pumpkin cookie dough cheesecake.

One of my most popular recipes is cookie dough cheesecake, so I decided I needed to make a pumpkin version for fall! This pumpkin cookie dough cheesecake combines the cozy pumpkin cheesecake with cookie dough balls. When I thinking about this recipe I was debating on whether to do pumpkin cookie dough balls or chocolate chip cookie dough balls. I decided on the chocolate chip version because that is what I think of when I think of cookie dough.

Slice of cheesecake on a plate.

Tips for Making the Cheesecake

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure to properly measure the flour for the cookie dough balls. You need to spoon and level the flour, if you stick the measuring cup straight into the flour it will compact it. It will result in dry cookie dough.
  • Tip 2: Make the cookie dough balls first, they need to be frozen before adding to the cheesecake batter.
  • Tip 3: You don’t need to blot out the moisture from the pumpkin puree unlike other recipes. This is because the extra moisture won’t hurt the batter.
  • Tip 4: This cheesecake may crack like mine, with the extra cookie dough balls in the batter, it can cause air bubbles around them as it bakes. Resulting in them rapidly popping causing cracks.
Cookie dough balls on a cookie sheet.
Roll the cookie dough balls into 1 1/2 teaspoon sizes.
Pumpkin cheesecake batter in a bowl.
After mixing the batter, add 3/4ths of the cookie dough balls.
Cheesecake batter in the pan.
Add the cheesecake batter to the top of the crust after the crust prebakes.
Baked cheesecake on a wood board.
Let the cheesecake chill overnight. If your cheesecake cracks like mine, it gets covered with whipped cream.

Decorating

Decorated cheesecake on a wood board.
Top the cheesecake with whipped cream and more cookie dough balls.
Pumpkin cookie dough cheesecake cut open.

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For more pumpkin recipes, try my pumpkin cheesecake and no bake pumpkin cheesecake.

Close up of a cheesecake slice on a plate.

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Close up of the side of the pumpkin cookie dough cheesecake.
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Pumpkin Cookie Dough Cheesecake

Stephanie Rutherford
This pumpkin cookie dough cheesecake is a combination of a pumpkin cheesecake and a cookie dough cheesecake! There is a graham cracker crust, pumpkin baked cheesecake with edible cookie dough balls in the batter, and whipped cream on top.
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Prep Time: 1 hour
Cook Time: 1 hour 10 minutes
Chilling Time: 6 hours
Total Time: 8 hours 10 minutes
Servings: 16 slices

Ingredients
 
 

Edible Cookie Dough

  • 1 1/2 cups All-purpose flour
  • 1/4 tsp Salt
  • 1/2 cup Unsalted butter, room temperature
  • 1/2 cup Light brown sugar, packed
  • 1/2 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 3 TBSP Milk
  • 1 cup Mini chocolate chips

Graham Cracker Crust

  • 2 1/2 cups Graham cracker crumbs, 2 packets
  • 1/4 cup Light brown sugar, packed
  • 10 TBSP Unsalted butter, melted

Pumpkin Cheesecake

  • 24 oz Cream cheese, room temperature
  • 3/4 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1/2 cup Sour cream
  • 15 oz Pumpkin puree can, not pumpkin pie filling
  • 2 tsp Ground cinnamon
  • 2 tsp Pumpkin pie spice
  • 4 Large eggs, room temperature

Whipped Cream

  • 1 1/2 cups Heavy cream
  • 1/4 cup Powdered sugar
  • 1 tsp Pure vanilla extract

Instructions
 

Edible Cookie Dough

  • Preheat the oven to 300℉. Place the flour on a cookie sheet. Bake for 8 minutes to heat treat the flour. Cool completely and add the salt to the flour.
    1 1/2 cups All-purpose flour, 1/4 tsp Salt
  • Using a mixer with a large bowl, beat the butter, brown sugar, and sugar on high speed for 2 minutes. It will become pale and fluffy.
    1/2 cup Unsalted butter, 1/2 cup Light brown sugar, 1/2 cup White granulated sugar
  • Add in the vanilla and milk. Mix on medium until combined.
    1 tsp Pure vanilla extract, 3 TBSP Milk
  • Add in the flour mixture and mix on low speed until just combined. Add in the mini chocolate chips and mix on low speed until just combined.
    1 cup Mini chocolate chips
  • Spray a cookie sheet with nonstick spray. Line with wax paper. Roll the cookie dough into small balls about 1/2 inch to 3/4 inch. They can be varying in size. This is tedious, but worth it!
  • Place the cookie sheet in the freezer to chill while you make the crust.

Graham Cracker Crust

  • Preheat the oven to 325℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a parchment paper circle, and spray again.
  • Using a food processor, blend the graham crackers into a fine crumb. In a small bowl add the crumbs, brown sugar, and melted butter. Mix using a fork.
    2 1/2 cups Graham cracker crumbs, 1/4 cup Light brown sugar, 10 TBSP Unsalted butter
  • Pour the crumbs into the springform pan. Use your hands and press the crust halfway up the sides of the pan. Then, use the bottom of a measuring cup to compact the bottom.
  • Bake for 10 minutes.

Pumpkin Cheesecake

  • Start the water for the water bath. Using a mixer with a large bowl, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl.
    24 oz Cream cheese, 3/4 cup White granulated sugar
  • Add in the vanilla, sour cream, pumpkin puree, cinnamon, and pumpkin pie spice. Mix on medium speed until combined.
    1 tsp Pure vanilla extract, 1/2 cup Sour cream, 15 oz Pumpkin puree can, 2 tsp Ground cinnamon, 2 tsp Pumpkin pie spice
  • Add in the eggs and mix on low speed until just combined. Take off the mixer and use a rubber spatula to mix the batter to make sure it is all combined. Use 3/4ths of the frozen cookie dough balls and add to the batter. Fold them in.
    4 Large eggs
  • Pour the cheesecake batter on top of the crust. Spread evenly. For the remainder of cookie dough balls, place in a tubberware in the fridge.
  • Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.
    1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.
    2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
  • Bake for 65-75 minutes until the edges are set and the middle has a slight jiggle.
  • Turn off the oven, crack open the oven door, and let it slowly cool for 30 minutes. Then, transfer the springform pan (keep the pan on) to a cooling rack. Cool completely.
  • Cover with foil and place in the fridge for at least 6 hours or overnight.

Whipped Cream

  • Using a mixer, metal bowl, and whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.
    1 1/2 cups Heavy cream, 1 tsp Pure vanilla extract, 1/4 cup Powdered sugar
  • Take the cheesecake out of the pan and remove the parchment paper. Top the cheesecake with whipped cream and cookie dough balls.

Notes

Pull out dairy ingredients 2 hours before baking.
Calories: 621kcal, Carbohydrates: 60g, Protein: 7g, Fat: 41g, Saturated Fat: 25g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 108mg, Sodium: 280mg, Potassium: 203mg, Fiber: 2g, Sugar: 39g, Vitamin A: 5507IU, Vitamin C: 1mg, Calcium: 116mg, Iron: 2mg
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