Double Layer Pumpkin Cheesecake


295 min

Double Layer Pumpkin Cheesecake

Double Layer Pumpkin Cheesecake Photo 1




295 min


8 persons




4.00 rating-star (3)


Author: Victoria Bailey
This pumpkin cheesecake is a great alternative to traditional cheesecake — especially for pumpkin pie fans! A thick, creamy cheesecake base topped with a layer of spiced pumpkin cheesecake filling sits on a graham cracker crust in this easy layered holiday dessert. Two flavors of cheesecake in every bite! Serve with a scoop of vanilla ice cream or a dollop of whipped cream.


  • (8 ounce) packages cream cheese, softened : 2 packages
  • white sugar : 0.5 cup
  • vanilla extract : 0.5 tsp
  • eggs : 2 piece
  • (9 inch) prepared graham cracker crust : 1 piece
  • pumpkin puree : 0.5 cup
  • ground cinnamon : 0.5 tsp
  • ground cloves, or more to taste : 1 pinch
  • ground nutmeg, or more to taste : 1 pinch

Metric Conversion

Stages of cooking

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Make cheesecake layer: Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until smooth. Add eggs, one at a time, blending well after each addition. Spread 1 cup batter in the graham cracker crust.
  3. Make pumpkin layer: Add pumpkin puree, cinnamon, cloves, and nutmeg to the remaining batter; stir gently until well blended. Carefully spread on top of plain cheesecake batter in the crust.
  4. Bake in the preheated oven until the edges are puffed and the surface is firm except for a small spot in the center that jiggled when the pan is gently shaken, 35 to 40 minutes.
  5. Remove from the oven, set on a wire rack, and cool to room temperature, 1 to 2 hours.
  6. Refrigerate for at least 3 hours before serving, preferably overnight. Cristi
    Double Layer Pumpkin Cheesecake Photo 7

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