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Halloween Cheesecake Bars

There is no trick to making this fun treat. These colorful Halloween Cheesecake Bars are easy to make and will be the highlight of your fall parties. With an Oreo crust and spooky yet sweet whipped cream ghosts, they're sure to have everyone smiling.

A close up of a whipped cream ghost on a swirled halloween cheesecake bar.

The post for Halloween swirled cheesecake bars was first published in October 2019. It was updated and then republished in October 2025.

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I love baking cute and spooky treats for Halloween. Honestly, it's the candy eyes that I love most. In fact, I always keep a jar of them in my sprinkle bin just so I can use them throughout the year.

There is just something extra fun about using the candy eyes during the Halloween season. They instantly turn any treat into something adorable yet slightly creepy.

A few years ago, I made these rainbow cheesecake bars. This time, I gave it a spooky twist by swapping out the spring colors for bold purple, green, and orange food coloring. The googly-eyed ghosts on top created a fun monster mash-up, perfect for Halloween parties.

Why Bake Halloween Swirled Cheesecake Bars

If you are looking for a Halloween treat that is equal parts spooky, cute, and delicious, this creamy cheesecake is it. Here are a few of my favorite reasons:

  • Bright, festive colors. The vibrant swirls of orange, green, and purple make this dessert stand out on any Halloween table.
  • Fun for all ages. Kids and adults will love the colorful design and adorable ghosts with eyes.
  • Spooky and silly. It's the right mix of spooky and cute, so it's perfect for sharing with family and friends.
  • Easy to serve. 9x13 bars are a great size to cut, serve, and share at parties and events.
  • Fun to customize. You can change the colors and decorations for any holiday or theme year-round. (See how we turned it into red white and blue cheesecake bars for July 4th.)
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Chocolate Granola Bar Bites

These easy Chocolate Granola Bar Bites can be made in minutes.  They are the perfect chocolate snack for after school or on the go in the morning.

A white bowl filled with no bake chocolate granola bar bites that are topped with chocolate and sprinkles

With three growing kids in our house, we go through a lot of snacks throughout the week.  They are always "starving" when they get home from school.  If I have to do a grocery store run after school, they are not too happy with me, unless we pick up some snacks there to eat on the way home.

Granola bars are an easy-to-grab snack from the store.  We have gone through so many boxes over the years for breakfast and snacks.

Over the years, I have gone back and forth on making versus buying bars.  Homemade granola bars are seriously so easy to make and have on hand. These No Bake Nutella S'mores Granola Bars never last very long at all when we make a pan.  

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Reese’s Chocolate Chip Cookies

Stuffing these Reese's chocolate chip cookies with whole peanut butter cups takes them over the top! This easy recipe makes thick, chewy cookies loaded with chocolate chips and Reese's Pieces. Best of all, there is no need to chill the dough, making this a quick family favorite.

Love chocolate and peanut butter? Try my chewy chocolate Reese's cookies and these best-ever Reese's peanut butter bars next.

Reese's chocolate chip cookies stacked on a countertop, with the top cookie broken in half to show the gooey peanut butter cup inside.
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If you love Reese's, you are in for a treat! These homemade Reese's chocolate chip cookies are absolutely loaded with peanut butter and chocolate flavor. 

Since I'm still on my cooking-baking kick, I just had to add my favorite candies to a stuffed chocolate chip cookie.

From the outside, these cookies look like a cross between my thick chocolate chip cookies and Reese's Pieces cookies. But the best part? They're stuffed with whole peanut butter cups, giving you a delicious surprise when you bite into one.

Why You'll Love These Reese's Chocolate Chip Cookies

  • They're (literally) stuffed with Reese's. Each cookie has a hidden peanut butter cup and is studded with chocolate and Reese's Pieces candy. They are perfect for peanut butter lovers. 
  • No chilling required. Keeping ingredients like butter and eggs cold helps stop these cookies from spreading in the oven. This way, you don't need to chill the dough.
  • Perfect for holidays. I especially love making these cookies before and after Halloween! They're a fantastic way to use up leftover candy. And in our house, these Reese's Pieces chocolate chip cookies are welcome at cookie exchanges year-round.
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Apple Cider Bread

This one-bowl apple cider bread recipe is filled with fresh, shredded apples and flavored with real apple cider and cozy spices. It's finished with a sprinkle of cinnamon sugar, just like an apple cider donut!

A soft loaf of apple bread is the perfect pairing with cooler temperatures and changing leaves. You might also love my easy apple bread pudding, pumpkin bread, and pumpkin bundt cake recipes.

An apple cider bread cut into slices and stacked on a white tray.

The post and recipe for apple cider bread were first published in September 2021. It was updated and republished in October 2025.

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Fall is my favorite season. I love everything about it, from changing leaves and cooler temperatures to sweet fall desserts.

This time of year also means apples and apple cider. Growing up in northeast Pennsylvania, we took lots of trips to apple orchards. My favorite part of the day was always getting the apple cider donuts before we left the farm.

This simple apple cider bread recipe recreates the taste of those sweet fried donuts covered in cinnamon sugar. It's an easy, quick bread perfect for fall!

Reasons to Love This Fall Apple Cider Bread

  • Cozy fall vibes. This bread has plenty of flavor from fresh apples, fall spices, and real apple cider. The whole kitchen smells like an orchard!
  • Inspired by cider donuts. The coating of cinnamon sugar gives the outside of the loaf that iconic sweet, spiced crunch.
  • One bowl. Like my cinnamon banana bread, this family-favorite apple cider bread is beginner-friendly. It is easy to make in one bowl with pantry staples.
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Halloween Sugar Cookies

Our frosted Halloween Sugar Cookies are a sweet and festive treat for the spooky season. Soft melt-in-your-mouth cookies topped with colorful buttercream and sprinkles make them extra fun!

Orange and purple frosted sugar cookies on a plate.

This post and recipe were first published in October 2022. It was updated and republished in October 2025.

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I love making ghost cookies and Halloween cheesecake cups to get into the spooky spirit. Those candy eyeballs are just the right mix of cute and creepy.

This year, I wanted to make frosted sugar cookies for Halloween. My kids and husband love the Lofthouse cookies from the grocery store. So, I decided to make a homemade copycat version that we can enjoy at any time.

These frosted sugar cookies will be a hit at your Halloween parties this year. Just don't forget the sprinkles because they add that extra fun flair!

Why You'll Love These Halloween Cookies

Frosted sugar cookies are a sweet treat that everyone loves. The bright purple and orange icing makes them pop on any dessert table.

  • These cookies are so easy to make and don't need a rolling pin or cookie cutters.
  • Each one is bright, colorful, and tastes delicious.
  • They're soft and cakey, and every bite will melt in your mouth.
  • You can change the frosting color to make them for any holiday.

Thanks for such a great recipe. This definitely is a keeper and worthy of a 10 star rating!!!

- Ann

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Pumpkin Spice Latte Bread

If you wait all year for the pumpkin cold brew, this pumpkin spice latte bread will be your new best friend. It has warm spices, a sweet flavor, and bold coffee, all baked into a loaf that you can slice and share anytime.

Two slices of pumpkin spice latte bread on a black plate.

The post for pumpkin spice latte bread was first published in October 2017. It was updated and republished in October 2025.

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The moment fall arrives, I'm all about cozy vibes. Sweatshirts, leggings, and yes, a pumpkin cream cold brew almost every day. I love that it's finally pumpkin spice season!

I bake a loaf of this pumpkin chocolate chip bread every single year. It's the perfect snack to enjoy with my favorite cup of coffee.

This year, I wanted to mix things up by combining the warm flavors of my pumpkin loaf with the rich flavors of fall coffee. The result is this pumpkin spice latte bread with a coffee glaze. It's a simple, sweet take on the fall drink we all look forward to.

The base of the bread is a classic pumpkin loaf that's moist and full of cozy spices with a hint of caffeine. The fun coffee shop twist comes after baking, when I spread coffee frosting on top, then add chopped espresso beans.

Why Make A Pumpkin Bread Recipe with Coffee

Whether you are baking a loaf for brunch or treating yourself, this recipe is a hit every time. Let's be honest, pumpkin spice and coffee were always meant to be together.

  • It's basically pumpkin cold brew in the shape of pumpkin spice bread.
  • The coffee flavor helps balance the sweetness and adds a bold depth.
  • Chopped coffee beans give it a fun, crunchy finish. Plus, who doesn't want a little extra buzz?
  • The bread is easy to make and perfect for sharing or storing in the freezer for later.
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White Chocolate Raspberry Cheesecake

This white chocolate raspberry cheesecake is a creamy cheesecake recipe swirled with bright, juicy raspberries in a buttery chocolate cookie crust. 

Try substituting raspberries with blackberries to make a blackberry cheesecake instead! Also, try my strawberry cheesecake bars, which are perfect for slicing and sharing.

A slice of white chocolate raspberry cheesecake topped with whipped cream, fresh raspberries, and white chocolate curls on a plate with a fork.
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I can't wait for this creamy white chocolate raspberry cheesecake to be the centerpiece of our next holiday dessert table. The colors make it perfect for the Christmas season.

This is my easy homemade white chocolate cheesecake recipe jazzed up with a tangy raspberry swirl. It's ultra-rich, creamy, and indulgent.

Simple tricks, such as using room temperature ingredients, checking the cheesecake's internal temperature for doneness, and cooling it gradually, yield the best white chocolate cheesecake. Let's get started.

Why You'll Love This White Chocolate Raspberry Cheesecake

  • Creamy and decadent. This is one of my best cheesecake recipes! I love the contrast of creamy white chocolate, tangy raspberries, and rich chocolate crust.
  • Easy to make at home. I'll show you how to make this easy homemade cheesecake with simple ingredients. Move over, Cheesecake Factory.
  • Any occasion. This raspberry cheesecake recipe is great for holidays, and I think it would make a perfect romantic dessert for Valentine's Day.

Main Ingredients

These are the ingredients you'll need to make this baked white chocolate raspberry cheesecake with an Oreo crust. Scroll down to the printable recipe card for the full ingredients list, amounts, and step-by-step instructions.

White chocolate raspberry cheesecake ingredients with text labels overlaying each ingredient.
  • Chocolate Sandwich Cookies: I usually use Oreos, but generic Great Value brand chocolate sandwich cookies can also be used as a substitute for this crust.
  • Butter: The melted butter holds the cookie crumbs together in the crust. 
  • Raspberry Preserves: Raspberry jam can also be used as an alternative. Either way, you will need to strain the sauce once it has been heated. Do not substitute a syrup, as it will not have the desired thickness for this sauce. 
  • Frozen Raspberries: Fresh raspberries can also be used, but I recommend adding 2 Tablespoons of water in this case. Or fresh raspberries (or raspberry jam for swirl).
  • White Chocolate Chips: You could also use white baking chocolate or chopped white chocolate.
  • Heavy Cream: For the creamiest homemade cheesecake, use full-fat heavy cream.
  • Cream Cheese: Brought to room temperature.
  • Powdered Sugar: White, granulated sugar can be used as a substitute, but only use half of what is called for in the recipe. 
  • Sour Cream: Plain Greek yogurt is the best substitute. 
  • Eggs: For structure. Bring the eggs to room temperature before you start so they blend more smoothly with the other cheesecake batter ingredients.
Close up overhead view of a white chocolate raspberry cheesecake topped with a border of piped whipped cream rosettes, cut into slices.

The Perfect Cheesecake Crust

Before we assemble our cheesecake, this recipe starts with a par-baked crust made from sandwich cookies and melted butter. Both my Graham cracker crust and Oreo crust are fantastic for cheesecake! Whichever crust you use, the process to mix and bake it is similar:

  1. Prepare the crust. Blend the sandwich cookies in a food processor with the melted butter, and press the crust into the bottom of a 9-inch springform pan. 
  2. Bake. Par-bake the crust for 10-12 minutes. Afterward, let the crust cool and lower the oven temperature to 325ºF.

You can also make this white chocolate raspberry cheesecake with a ready-made crust from the store. In this case, you'll need to prepare and, if needed, par-bake it according to the package directions.

Homemade Raspberry Sauce

I make this raspberry sauce similarly to my blueberry sauce, without using cornstarch (see the steps below for instructions). If you'd like a thicker sauce, you can make a cornstarch slurry by combining 1 Tablespoon of cornstarch with 1 Tablespoon of water and adding it to the sauce at the end of cooking. Boil for 1 minute to thicken. 

Be sure to strain the raspberry sauce to remove any seeds and clumps before you add it to the cheesecake.

How to Make a White Chocolate Raspberry Cheesecake

I like to prepare the cookie crust and raspberry sauce for the cheesecake first. This way, both can cool completely while I prepare the white chocolate cheesecake filling.

Step-by-step collage showing the steps to make a white chocolate raspberry cheesecake.
  1. Prepare the raspberry sauce. Heat the raspberry preserves and frozen berries in a saucepan on the stovetop. You'll want to simmer the mixture for 5-10 minutes until it's thick and bubbly. Then, strain the mixture through a fine-mesh sieve and discard the seeds.
  2. Melt the white chocolate. Next, heat the heavy cream for the white chocolate ganache until it's steaming (not boiling), and then pour the hot cream over the white chocolate chips. Wait 5 minutes, and stir until the chocolate is melted and creamy.
  3. Make the cheesecake filling. Beat the cream cheese and powdered sugar until smooth, followed by the sour cream. Slowly add the melted white chocolate, then mix in the eggs, one at a time, for a rich and creamy texture.

Assemble and Bake

With the oven set to 325°F, place a sheet pan on the very bottom rack. Fill the pan about halfway with boiling water. The steam from the water helps prevent the cheesecake from cracking while it bakes, without actually having to bake IN a water bath.

  1. Create the raspberry swirl. Start by pouring half the cheesecake batter into your prepared, cooled cookie crust. Then, swirl about ¼ cup of raspberry sauce into the batter. Top this with the remaining cheesecake batter, and swirl in another ¼ cup of raspberry sauce to create a marbled effect.
  2. Bake the cheesecake. Now, place the cheesecake on the middle rack of your oven, with the waterbath underneath. Bake for 75-90 minutes, or until the internal temperature of the cheesecake reaches 150°F.  It will be golden brown and only slightly jiggly in the middle (though I still recommend checking the temperature, see below).
  3. Cool the cheesecake gradually. Crack the door and turn off the oven. Leave the pan inside to cool for 10 minutes. Then, remove the cheesecake and let it cool at room temperature for an additional hour. 
  4. Chill and garnish. Finally, cover the pan and refrigerate it overnight. When it's time to serve, drizzle the remaining raspberry sauce over the cheesecake and top it with whipped cream and fresh raspberries.
Overhead view of a white chocolate raspberry cheesecake topped with a border of piped whipped cream rosettes.

How to Tell When Your Cheesecake Is Done

To avoid overbaking, I highly recommend using a digital thermometer to check the internal temperature of your cheesecake for doneness. Once it reads 150ºF, it is fully baked. 

Because this cheesecake is made with chocolate, it will have a more pronounced wobble than a typical baked cheesecake (the melted chocolate sets as it cools, along with the other cheesecake ingredients). For this reason, using the wobble test alone can result in an overbaked cheesecake. 

BruCrew Tips & Variation Ideas

  • Use room temperature ingredients. Bring your cream cheese, sour cream, and eggs to room temperature before you start. This yields a smooth, creamy cheesecake filling without lumps and prevents overmixing, which can lead to cracking. 
  • Avoid a cracked cheesecake. To prevent cracks in the baked cheesecake, avoid overmixing the batter and refrain from overbaking it. 
  • Add a steam bath. Baking the cheesecake above a pan of water helps regulate the temperature and minimizes cracking. Keeping them separate also means there's no need to wrap the pan or fuss with a baking bag. Be sure to use hot or boiling water in the bath for the best results. 
  • Swirl gently. When adding and swirling the raspberry sauce into the cheesecake layers, use a gentle hand and avoid overmixing, as it can muddle the design. Using a butter knife or chopstick and making figure-eight lines helps maintain the color contrast.
  • Cool gradually. After baking, allow the cheesecake to cool gradually. First, cool in the turned-off oven with the door ajar for 10 minutes. Then, let it cool at room temperature for another hour before refrigerating. This gradual cooling helps prevent the cheesecake from cracking and sinking. 
  • Refrigerate overnight. For the best flavor and texture, refrigerate the cheesecake overnight. This allows the flavors to meld and the cheesecake to set properly.
  • Try mini cheesecakes. Make mini cheesecakes swirled with raspberry sauce by baking in a lined muffin pan. They're great for parties! 
  • Bake cheesecake bars. Create white chocolate raspberry cheesecake bars by assembling and baking the batter in a 9x13-inch pan.
A slice of white chocolate raspberry cheesecake topped with whipped cream, fresh raspberries, and white chocolate curls on a plate with a fork.

How to Store a Cheesecake

  • Refrigerate. Store this white chocolate raspberry cheesecake tightly covered in the fridge for 3-4 days.
  • Freeze. For longer storage, freeze the cheesecake by wrapping it in plastic wrap and foil or placing it in an airtight container. It can be frozen for up to 1-2 months. To enjoy, thaw the frozen cheesecake in the refrigerator overnight and serve chilled. 

More Cheesecake Recipes to Try

Love a recipe you tried from Inside BruCrew Life?

Please consider leaving a 5-star ⭐️ rating in the recipe card below and/or a review in the comments section further below. 

Recipe

A slice of white chocolate raspberry cheesecake topped with whipped cream, fresh raspberries, and white chocolate curls on a plate with a fork.

White Chocolate Raspberry Cheesecake

Yield: 12 servings
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Additional Time: 3 hours
Total Time: 5 hours

This easy white chocolate raspberry cheesecake is a creamy cheesecake recipe swirled with tangy, juicy raspberries in a buttery chocolate cookie crust.

Ingredients

Crust:

  • 22 chocolate sandwich cookies (Oreos or generic Great Value)
  • 4 tablespoons butter, melted

Raspberry Sauce:

  • 1 cup raspberry preserves
  • 2 cups frozen raspberries

Cheesecake:

  • 1 (11 ounce) bag white chocolate chips
  • ¾ cup heavy cream
  • 3 (8 ounce) packages cream cheese, room temperature
  • ¾ cup powdered sugar
  • ½ cup sour cream, room temperature
  • 3 large eggs, room temperature
  • Whipped topping, optional garnish
  • Fresh raspberries, optional garnish

Instructions

  1. Preheat the oven to 350° F and assemble a 9-inch springform pan. 
  2. Place the sandwich cookies in a food processor and process until well crumbled. Pour in the melted butter and pulse to combine. Press the mixture into the bottom of the prepared pan in an even layer. 
  3. Bake for 10-12 minutes or until set. 
  4. Remove the pan from the oven, reduce the heat to 325°F, and let the crust cool completely. Place a sheet pan on the bottom oven rack and fill halfway with water.
  5. While the crust is cooking, make the raspberry sauce by combining the raspberry preserves and frozen raspberries in a large saucepan. 
  6. Heat over medium to medium-high heat until the mixture melts and comes to a boil. Simmer for 5-10 minutes, or until the mixture is thick and bubbly. 
  7. Remove from heat and strain well through a fine mesh strainer into a bowl. Scrape the sauce off the bottom of the strainer into the same bowl and discard the seeds. Set the sauce aside and let it cool completely. 
  8. While the crust and sauce are cooling, begin making the cheesecake. Place the white chocolate chips in a large bowl. 
  9. Heat the heavy cream either in the microwave in 30-second increments or over low heat until steaming. Do not boil, but get the cream to a hot, steaming temperature. Pour the hot cream over the white chocolate chips and let sit for 5 minutes. Whisk together the cream and white chocolate chips in their bowl until smooth and creamy. 
  10. In a large mixing bowl, beat together the cream cheese and powdered sugar using a hand or stand mixer until light and fluffy. Add in the sour cream and mix until combined. Slowly beat the white chocolate mixture into the cream cheese mixture until fully combined, beating on low continuously. 
  11. Add 1 egg and gently mix it into the cheesecake filling. Repeat this process with the remaining two eggs, one at a time, until they are fully combined. Do not beat at high speeds.
  12. Pour half of the cheesecake mixture into the crust and tap several times on the counter to pop any air bubbles. 
  13. Drizzle on ¼ cup of the cooled raspberry sauce and swirl lightly using the figure-eight pattern with a butter knife or chopstick (right side up). 
  14. Gently scoop the remaining cheesecake and spread it out into an even layer, covering all the raspberry sauce. Tap the pan several more times on the counter to pop any air bubbles. 
  15. Drizzle on ¼ cup more of the remaining raspberry sauce and swirl with a butter knife or chopstick into your desired design. 
  16. Place the cheesecake on the middle rack of the oven. Close the oven and bake for 75-90 minutes, or until the cheesecake reaches an internal temperature of 150° Fahrenheit. If you don’t have a thermometer, you will know your cheesecake is done when it begins to get golden brown and the center has only a slight wobble. 
  17. Open the oven and turn off the heat. Allow the cheesecake to cool for 10 minutes.
  18. Remove the cheesecake from the oven. Run a knife around the outside edge to loosen it from the pan, and allow it to cool at room temperature for an additional hour or until it cools completely. 
  19. Cover the dish well with plastic wrap and place it in the refrigerator overnight. 
  20. When ready to serve, remove the springform pan. Garnish the top with the remaining raspberry sauce, whipped topping, and fresh raspberries (optional). Slice and serve.

Notes

  • Use room temperature ingredients. Bring your cream cheese, sour cream, and eggs to room temperature before you start. This yields a smooth, creamy cheesecake filling without lumps and prevents overmixing, which can lead to cracking. 
  • Avoid a cracked cheesecake. To prevent cracks in the baked cheesecake, avoid overmixing the batter and refrain from overbaking it. 
  • Add a steam bath. Baking the cheesecake above a pan of water helps regulate the temperature and minimizes cracking. Keeping them separate also means there's no need to wrap the pan or fuss with a baking bag. Be sure to use hot or boiling water in the bath for the best results. 
  • Swirl gently. When adding and swirling the raspberry sauce into the cheesecake layers, use a gentle hand and avoid overmixing, as it can muddle the design. Using a butter knife or chopstick and making figure-eight lines helps maintain the color contrast.
  • Cool gradually. After baking, allow the cheesecake to cool gradually. First, cool in the turned-off oven with the door ajar for 10 minutes. Then, let it cool at room temperature for another hour before refrigerating. This gradual cooling helps prevent the cheesecake from cracking and sinking. 
  • Refrigerate overnight. For the best flavor and texture, refrigerate the cheesecake overnight. This allows the flavors to meld and the cheesecake to set properly.
  • Try mini cheesecakes. Make mini cheesecakes swirled with raspberry sauce by baking in a lined muffin pan. They’re great for parties! 
  • Bake cheesecake bars. Create white chocolate raspberry cheesecake bars by assembling and baking the batter in a 9x13-inch pan.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 355Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 83mgSodium: 110mgCarbohydrates: 44gFiber: 3gSugar: 32gProtein: 5g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Cheesecake

Double Chocolate Chunk Cookies

If you love chocolate as much as I do, you are in the right place. These Double Chocolate Chunk Cookies have two kinds of chocolate and rich cocoa powder in every bite. Soft, chewy, and totally satisfying, they are the perfect treat for any chocolate craving.

A stack of double chocolate chunk cookies on a white plate with the top cookie broken in half showing the gooey center.

This recipe and post were first published in September 2011. They were updated and republished in September 2025.

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Chocolate has always been my favorite treat. I love that it can instantly turn a boring (or bad) day into a better one. To be honest, I'll eat it any way that I can get it.

Sometimes that means grabbing a handful of baking chips straight from the bag. Other days, it means baking them into a chocolate chip cake or thick chocolate chip cookies. However, I have to admit that when I can create something with double the chocolate, it's pure heaven.

If you're a true chocoholic like me, these double chocolate cookies are about to become your new favorite treat. They have a soft, chewy center with crisp edges, and each bite is filled with gooey chocolate pockets of goodness.

Why You'll Love This Recipe

  • Easy to make. Simple ingredients and one mixing bowl mean hot, gooey cookies in no time.
  • Fun to customize. Add white chocolate, peanut butter chips, dried cranberries, or nuts to customize the dough to your taste.
  • Chocolatey flavor in every bite. Cocoa powder in the dough, combined with chocolate chunks and chips, makes these cookies so decadent and fudgy.
  • Soft and chewy texture. The centers stay gooey while the edges bake up slightly crisp, giving it the perfect cookie texture.
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Pastalaya

Hello, Pastalaya! The one-pot meal you don't want to miss! This fun twist on jambalaya is made with pasta (instead of rice) and simmered in a savory sauce packed with smoky sausage, veggies, and Creole spices. It's so good!

Overhead image of pastalaya in a Dutch oven.
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When life gets busy, I'm always looking for quick and easy dinners that taste like comfort in a bowl. This pastalaya has quickly become one of our favorites because it's hearty, flavorful, and ready in about 30 minutes.

If you've never had it before, think of it as jambalya's pasta-loving cousin. Instead of rice, tender penne soaks up the rich sauce. Adding smoky sausage, Creole spices, and sautéed veggies gives you a cozy dinner the whole family will love. Pair it with a slice of cornbread for a taste of Louisiana!

Why You'll Love This Pastalaya Recipe

If you're looking for a hearty, flavorful dish that's easy to make and perfect for any occasion, Pastalaya is here to deliver. Here's why this recipe deserves a spot on your table:

  • BIG Cajun flavor. This dish is packed with authentic Cajun flavors thanks to the smoky Andouille sausage, veggies, and Old Bay seasoning. Every bite has just the right amount of heat and so much flavor.
  • One-pot-wonder. This entire recipe takes place in one Dutch oven. You even get to cook the pasta IN the sauce instead of boiling a separate pot of water. It doesn't get much easier!
  • Perfect for leftovers. Pastalaya is almost better the next day! As the flavors have time to meld and deepen, the dish becomes even more delicious. Heat it for a quick and easy meal you'll actually look forward to eating on day two.
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Pumpkin Bundt Cake

This moist, spiced pumpkin bundt cake is one of my favorite fall desserts. It's made with real pumpkin puree and filled with warm cinnamon, nutmeg, ginger, and cloves. There's always the option to add chocolate chips, too! Creamy maple glaze packs every slice of this easy pumpkin cake full of cozy flavor.

There's nothing better than a slice of homemade pumpkin bundt cake washed down with pumpkin cream cold brew on a fall day. You might also like this fall apple bundt cake and my pumpkin cheesecake bites.

A close up image of a slice of pumpkin bundt cake.

This post was first published in October 2018. It was updated and then republished in September 2025.

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I've made a lot of bundt cakes over the years, from my apple spice cake to eggnog bundt cake. Now that a chill is in the air, I'm already planning my fall baking.

This easy pumpkin bundt cake recipe is filled with warm spices and uses a whole can of pumpkin puree. You can literally smell the sweet spice from across the room!

I topped this cozy pumpkin cake with a cinnamon maple glaze and sprinkles that dress it up just enough for Thanksgiving, Halloween, or any fall party.

Why You'll Love This Pumpkin Bundt Cake

  • Soft and spiced. This cake is incredibly moist and packed with my favorite fall spices. It's a bit denser than my pumpkin coffee cake, but lighter than a pumpkin bread loaf, and cuts like butter.
  • Easy to make. Although a bundt cake may look impressive, this recipe is really perfect for beginners. The trick is a well-greased pan, along with a few additional baking tips that I include below.
  • Fun and festive. Glazed pumpkin bundt cake is great for fall, Thanksgiving, and Christmas. It looks amazing on a dessert table, and there are endless ways to decorate a bundt cake.
  • Add your own twist. Stir in chocolate chips or chopped pecans, add cream cheese icing or cinnamon streusel, or leave this cake plain. It's delicious no matter what.

OMG!!! Best bundt EVER!!! Everyone raved about how moist and delicious. This will be my go to for holidays for sure.

- Tiffany

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