Double Layer Pumpkin Cheesecake
Double Layer Pumpkin Cheesecake has a layer of cheesecake topped with a layer of pumpkin cheesecake in a graham cracker crust. If you want a super easy Thanksgiving dessert, this cheesecake recipe takes minutes to make.
DOUBLE LAYER PUMPKIN CHEESECAKE
This is one of those desserts that looks like it was really hard but actually is super easy. This has a layer of cheesecake and then a layer of pumpkin cheesecake all made from the same batter. I thought it was to die for and so easy that every time I make it I think, “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.
HOW TO MAKE PUMPKIN CHEESECAKE
-
-
-
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.
- Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended.
- Carefully spread over the batter in the crust.
- Bake in preheated oven to 325 degrees for 35 to 40 minutes, or until center is almost set.
-
Allow to cool, then refrigerate for 3 hours or overnight. Garnish with whipped cream before serving.
-
Look at those beautiful layers. And it doesn’t get any easier than this. If you’re looking for a more traditional pie crust this this pie crust.
CAN I MAKE THIS AHEAD OF TIME?
Yes. As with most cheesecakes, they can be made ahead of time and are almost better the next day. Make up to 5 days ahead of time. This can be frozen as well.
OTHER PUMPKIN RECIPES:
Double Layer Pumpkin Cheesecake
Double Layer Pumpkin Cheesecake has a layer of cheesecake topped with a layer of pumpkin cheesecake in a graham cracker crust. If you want a super easy Thanksgiving dessert, this cheesecake recipe takes minutes to make.
Ingredients
- 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
Instructions
- Preheat oven to 325 degrees.
- 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.
- Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
- Bake in preheated oven for 35 to 40 minutes, or until center is almost set. If the crust begins to brown too much cover with a pie crust shield or cover the edges with aluminum foil. 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 cream before serving.
Notes
CAN I MAKE THIS AHEAD OF TIME?
Yes. As with most cheesecakes, they can be made ahead of time and are almost better the next day. Make up to 5 days ahead of time. This can be frozen as well.
Source: Allrecipes 
I made this cake for thanksgiving. It was so delicious, everybody loved it!
its something different as a regular pumpkin pie cake.
This was relish. My family loved it!
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?
Sorry Aisyah. It’s Fahrenheit. Sorry for the confusion.
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.
Peggy
Peggy,
Of course. Share away!
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
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 🙁
What is your secret?
Abigail,
You have to gently spread it around. It is a thick batter. How did it turn out?
The same thing happened to me! I am baking it now, so will see how it turns out, lol.
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 just pushed the bottom layer around and made it cone to the top edges …
What is your secret?
Can you make this into cupcakes? Imagine how easy it would be to serve!!!
Mary,
I’ve never tried it but its a great idea.
OMG I just tried this recipe and it turned out AMAZING!!!
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!
Yes, cover it and store it in the fridge overnight.
making this for desert…not only good for Thanksgiving but anytime for a family who loves to eat!
making this for desert…not only good for Thanksgiving but anytime for a family who loves to eat!
I made this for Thanksgiving. It was easy and delicious. Thanks for sharing.
Barb
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! 🙂
I also made the moist pumpkin spice muffins (cupcakes), pecan pie bars, and the pumpkin rolls. They were all sooo yummy!
I made this! Loved it! It was easy and very tasty! I am making it on Thanksgiving for my family! Thanks!
Oh my gosh, that looks amazing. This is going to be a must for the holidays! 🙂
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.
Omg! This looks amazing!!! Bookmarked!!
Mary xo
Delightful Bitefuls
Amazing cheesecake recipe!!
I love pumpkin cheesecake. This looks really good. I also really like your photos. You should post your recipe over at http://www.dishfolio.com
I love the idea of a double layer!!
OH. MY. WORD. This looks delicious!!
@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.
Did you make this in a springform pan??
It’s beautiful
i love pumpkin cheesecake and the look of the 2 layers
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!!
🙂
Kristan
Cookbook Queen
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!
@Danielle,
Yes you must make it! It’s a keeper.
Christy
Hey, I was gonna make this recipe too!(: It looked delicious on allrecipes, but even better on your blog! Yum(: