Hershey's Special Dark Truffle Brownie Cheesecake by Joann Mathias

Pumpkin Cheesecake by Robyn Savoie

Extraordinary cheesecake? The Brandy make this recipe so much better. I only use fresh pumpkin in my recipes. In the Fall I purchase several pie (small) pumpkins. All I do is clean, peel and cube then steam them until cooked through. Once cooled, I freeze them in 1 & 2 cup amounts. This way I always have fresh on hand.

Double Layer Pumpkin Cheesecake by Kyndall Serrano-Kirk

Pumpkin Cheesecake by Anne Kruse

This recipe is from my Good housekeeping cookbook. It is the best pumpkin cheesecake I have ever had! So...I just had to share it. It is a MUST TRY! The crust calls for graham crackers, but the second time I made it I used gingersnaps. I didn't get to eat much of it, because I dropped it in the oven, but I think it would have been…

Decadent and Skinny Pumpkin Cheesecake by Skinny Kitchen with Nancy Fox

Tired of the same old pumpkin pie year and year? Why not “wow” your guests with this stellar dessert. It’s pleasing to the eye as well as the palate. Adding pumpkin to this cheesecake makes it light and smooth. One bite of this creamy creation and you’ll be smitten. Good news too-a skinny slice has 232 calories, 9 grams of fat…

Butterscotch Cheesecake Bars by Syi

This is a quick & easy treat for parties, bake sales and school lunches.