Double Layer Pumpkin Cheesecake

This Double Layer Pumpkin Cheesecake has a layer of cheesecake topped with a layer of pumpkin cheesecake in a graham cracker crust.

Double Layer Pumpkin Cheesecake - a layer of cheesecake topped with a layer of pumpkin cheesecake in a graham cracker crust.
Ever since I bought the stuff to make this Double Layer Pumpkin Cheesecake recipe last week, I’ve seen it popping up all over the blog world.
I guess that tells you that this is a tried and true recipe. I actually have never been a huge fan of pumpkin pie but lately I’ve been craving it.
This has a layer of cheesecake and then a layer of pumpkin cheesecake. I thought it was to die for and so easy that after I made it I thought, “That’s all..I’m done?” Yup. That easy.
Make it the day before Thanksgiving. It tastes good the day it’s cooked and even better the next day.
Double Layer Pumpkin Cheesecake - a layer of cheesecake topped with a layer of pumpkin cheesecake in a graham cracker crust.
Look at those beautiful layers. And it doesn’t get any easier than this.
If you love these, you’ll love these Pumpkin Cream Cheese Bars.
Double Layer Pumpkin Cheesecake
Prep Time
22 hrs 14 mins
Cook Time
22 hrs 14 mins
  • 2 8 ounce packages cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 9 inch prepared graham cracker crust
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup homemade whipped cream (or frozen whipped cream, thawed if you are in a crunch)
  1. Preheat oven to 325 degrees.
  2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
  3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Don't worry if there are a couple of cracks; when you refrigerate it they will close up. Allow to cool, then refrigerate for 3 hours or overnight. Garnish with whipped topping before serving.
Recipe Notes
Source: Allrecipes
Double Layer Pumpkin Cheesecake - a layer of cheesecake topped with a layer of pumpkin cheesecake in a graham cracker crust.

Speak Your Mind



  1. Hey, I was gonna make this recipe too!(: It looked delicious on allrecipes, but even better on your blog! Yum(:

  2. @Danielle,
    Yes you must make it! It’s a keeper.

  3. you have the BEST recipes! I have made so many and they always turn out great. I will definitely have to give this one a try too. I love the layers. My family will really be impressed if I can pull this off! thanks for sharing!

  4. Seriously….why would anyone want regular pumpkin pie when they could have this? I have not seen this recipe on any blogs yet, so yours is my first!! It looks awesome!!


    Cookbook Queen

  5. i love pumpkin cheesecake and the look of the 2 layers

  6. It’s beautiful

  7. Did you make this in a springform pan??

  8. @Bri,
    No. I actually used a store bought graham cracker crust. But if I have the time I would make it in a 9″ springform pan or pie pan.

  9. OH. MY. WORD. This looks delicious!!

  10. I love the idea of a double layer!!

  11. I love pumpkin cheesecake. This looks really good. I also really like your photos. You should post your recipe over at

  12. Amazing cheesecake recipe!!

  13. Omg! This looks amazing!!! Bookmarked!!

    Mary xo
    Delightful Bitefuls

  14. mmm! I just had a slice of pumpkin cheesecake at a retaurant a couple days ago and I’ve been thinking about it ever since. It was just so good. I love the layers in this one.

  15. Oh my gosh, that looks amazing. This is going to be a must for the holidays! ๐Ÿ™‚

  16. I made this! Loved it! It was easy and very tasty! I am making it on Thanksgiving for my family! Thanks!

  17. I made this for Thanksgiving for my family and friends. It was easy and delicious! Pretty sure I’m going to find excuses to make this year round! ๐Ÿ™‚

    I also made the moist pumpkin spice muffins (cupcakes), pecan pie bars, and the pumpkin rolls. They were all sooo yummy!

  18. I made this for Thanksgiving. It was easy and delicious. Thanks for sharing.


  19. making this for desert…not only good for Thanksgiving but anytime for a family who loves to eat!

  20. making this for desert…not only good for Thanksgiving but anytime for a family who loves to eat!

  21. I am making this the day before thanksgiving! I can’t wait to eat it! I was wondering , when you store it over night do you cover the pie? Thanks!

  22. OMG I just tried this recipe and it turned out AMAZING!!!

  23. Can you make this into cupcakes? Imagine how easy it would be to serve!!!

  24. Abigail Grace Ortiz says:

    Help! I think I did something wrong ๐Ÿ™
    When I went to put the pumpkin layer on top of the bottom layer it didn’t spread over, it just pushed the bottom layer around and made it cone to the top edges …
    What is your secret?

  25. Help! I think I did something wrong,
    when I went to put the pumpkin layer on top of the bottom layer it didn’t spread over it, it just pushed the bottom layer around to the top edges ๐Ÿ™
    What is your secret?

  26. I love pumpkin pie,but also wanted to try something different this year,i came across this receipe and thought how can you go wrong with this, YOU CAN’T!!! this was so yummy, it will be a keeper for sure!!!!it was also very easy to make

  27. Hi Christy! Thank you for the wonderful recipe. I have converted the recipe to be gluten free. Instead of graham crackers, I have used gluten free ginger snaps for the crust. I would like to blog the recipe for my gluten sensitive friends and would like your permission to source both your blog and all recipes. I am so happy to find this delicious recipe and thank you in advance for helping me find a great recipe for the holidays.


  28. Hi there, me and my friend are interested in making this recipe but we’re unclear as to whether you use Fahrenheit or Celsius for the degrees?

  29. This was relish. My family loved it!

  30. I made this cake for thanksgiving. It was so delicious, everybody loved it!
    its something different as a regular pumpkin pie cake.

  31. Definitely make this in a 9 in – not a 10 in. pie crust. Made it today but haven’t tried it yet – looks delish!

  32. Lynne Bauereiss says:

    Note to self – when the recipe calls for a 9 inch pan – don’t use a 10 inch pan. I thought for sure the big one would be better. Oh well – it smells and looks amazing so I’ll hope for the best! I’m taking it for an office party and as long as it tastes good, no one will mind. Next time I’ll use the smaller pan! Thanks for the recipe. It’s easy and quick and looks beautiful.

    • This is one of my favorite go to holiday pies. I too have a deeper 9.5 pan and prefer to make my own crust ( I use Biscoff cookies or shortbread crumbs). If you have a larger pan just add half again the amounts of filling called for and use 1.5 cups of the plain filling first. Add about 10=15 more minutes or so of cooking time! It is an AMAZING pie

  33. would the baking time change if I wanted to bake two at a time?

  34. This was so easy to make! Thanks for the recipe! I haven’t tasted it yet but it smells amazing….so amazing that I really want to eat it tonight but will have to hold off for Thanksgiving tomorrow.

  35. instead of cloves, cinnamon, and nutmeg can you use pumpkin pie spice and if so how much? Can’t wait to try it. Thanks.

  36. Thank you so much for this recipe. I found it on your blog about three years ago and have made one every year for the holidays since – they’re a huge hit!

    Best pumpkin cheesecake I’ve ever tasted and it’s even better when topped with homemade whipped cream ๐Ÿ™‚

  37. If I wanted to use a 10 inch springform pan, how would I make it work?

    • Just make it the same way. Should work fine!

    • I used a 10″ springform. Doubled the recipe. For the crust I used about 8 ounces of butter (7.8, to be specific), a bit more than 2 cups of crushed cinnamon graham crackers and a couple tablespoons of sugar. Cooked it at 320 degrees for 71 minutes. Turned off the oven, set the door ajar and let it set for 30 minutes before taking out. I got a lot of compliments on it, so I guess that’s a win!

  38. I love making this pie. However the baking time and temp have always been inaccurate in my experience. I bake them at 350 for an hour.

  39. I have made this a couple of times and everyone loves it!! I want to make it again for Christmas, but I will need to make it on Tuesday and serve Friday. Do you think it will be good if refrigerated for that long? Thanks!

  40. I love pumpkin and my glass pie pan is able to hold a bit more than the store bought tins. So I added an extra half cup of pumpkin to make it 1 cup total of pumpkin. I then added 1/3 cup brown sugar to the pumpkin part and doubled the spices to 1/2 tsp each. A little trick I do is while making the pumpkin portion I put the pie with the cream cheese blend into the freezer. I find doing this helps prevent the pumpkin from displacing the cream cheese mix when you pour it in. Just makes it more even when you cut it. 350 degrees for about 50 min (until the pumpkin middle starts to crack).

  41. This is SO great! The hubby and I pump out about 3-4 of these each holiday because the family begs us to bring one! We have some family that is gluten free so for the crust we use a bag of gluten free ginger snap cookies. It tastes so good that I can’t go back to graham cracker crusts!

  42. I bought store bought graham cracker crust. How long should I bake them before putting mixture in?

  43. Hello …this was delicious!! I made this bit in the only one who likes pumpkin pie iv my family. Will this taste the same if i freeze a portion of it?

  44. This pie looks delicious! Would it taste just as good without the ground clove?