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
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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.
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Allow to cool, then refrigerate for 3 hours or overnight. Garnish with whipped cream before serving.
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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 have been making this cheesecake for the last five years after making pumpkin pie at Thanksgiving for years and years. My family so looks forward to it. It is so easy and unbelievably delicious!
Thank you so much!!
Thank you!
I loved this recipe! It was so quick and easy and it tasted very good! It was the perfect treat for the family!
So happy to hear this!
Wow…this is fantastic! I think I’ll add a dab of sour cream to the batter next time to give it a tad more acidity, but this recipe is wonderful!
Ooh great tip!
Not sure where I went wrong, but it’s very unsweet. I’m sure I may have done something wrong, because there are so many good reviews.
I make this every year for Thanksgiving and it turns out great. Perfect recipe!
This is great!!! Thanks for the readers tips, too. I just write them under the recipe after I print them.
Thank you!
I want to make this in a springform pan. That should work fine, yes?
Yes, absolutely!
Looks yum! Would a regular pie crust work in this recipe? Thank you,
Yes, regular pie crust would be great!
I have been making something very similar to this recipe for years. During fall, winter time if i ever had leftover canned pumpking this is the recipe i pulled out. So simple to make and so delish. I used a store bought whipped topping and spread over entire finished pie. It is a low sugar dessert but tastes great.
Thank you Lori!
Just made this, easy and delicious, I will be making this for years to come! Thanks for sharing! 🙂
It’s so good and so easy!
This pie looks delicious! Would it taste just as good without the ground clove?
Yes, you don’t need it.
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?
I bought store bought graham cracker crust. How long should I bake them before putting mixture in?
The store bought crusts do not need to be baked before putting the mixture in.
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!
I love gingersnaps with pumpkin so I agree!
I love ginger snaps too ! Should the ginger snap crust be baked for about 10 min. or so before the cheese cake layers are added ? And .. could this be doubled and baked in a 9×13″ pan and cut into bars ?
I’ve never tried it in a 9×13 but I think it would work. I would maybe prebake the crust just for a couple of minutes.
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).
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!
Yes, it should be fine!
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.
Every oven is different so you will have to adjust to yours.
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!
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 🙂
I agree!
instead of cloves, cinnamon, and nutmeg can you use pumpkin pie spice and if so how much? Can’t wait to try it. Thanks.
about a teaspoon of pumpkin pie spice should work.
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.
would the baking time change if I wanted to bake two at a time?
No. I would keep it the same.
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
Definitely make this in a 9 in – not a 10 in. pie crust. Made it today but haven’t tried it yet – looks delish!