Double-Layer Pumpkin Cheesecake

Why You’ll Love This Recipe

I love this recipe because it gives me the best of both worlds—smooth, tangy cheesecake and warm, spiced pumpkin pie. The layering is simple but makes the dessert feel extra special. It’s a guaranteed hit at gatherings, especially with pumpkin fans who want something different from the usual pie. Plus, the make-ahead nature of cheesecake means I can prep it the day before and have one less thing to worry about on the big day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cheesecake Layer:
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
½ teaspoon vanilla extract
2 large eggs
1 (9-inch) prepared graham cracker crust

Pumpkin Layer:
½ cup pumpkin puree
½ teaspoon ground cinnamon
1 pinch ground cloves, or more to taste
1 pinch ground nutmeg, or more to taste

Directions

1. I start by preheating the oven to 325°F (165°C).

2. For the cheesecake base, I beat the softened cream cheese with sugar and vanilla in a large bowl until the mixture is smooth and creamy. Then I add the eggs one at a time, beating well after each addition.

3. I pour 1 cup of this plain batter into the prepared graham cracker crust and spread it evenly.

4. To make the pumpkin layer, I stir the pumpkin puree, cinnamon, cloves, and nutmeg into the remaining cheesecake batter until fully blended.

5. I carefully spoon or pour the pumpkin layer over the plain batter in the crust, spreading it out evenly.

6. I bake the cheesecake for 35 to 40 minutes, until the edges are puffed and the center is mostly set with a slight jiggle.

7. Once out of the oven, I let it cool on a wire rack for 1 to 2 hours at room temperature. Then I refrigerate it for at least 3 hours, or ideally overnight, before slicing and serving.

Servings and timing

This recipe makes 1 (9-inch) cheesecake, about 8 servings.
Prep time: 20 minutes
Bake time: 35–40 minutes
Cooling & chilling time: 4 hours
Total time: 4 hours 55 minutes

Variations

Sometimes I add a splash of maple syrup or a teaspoon of pumpkin pie spice to the pumpkin layer for a deeper flavor. I’ve also topped the finished cheesecake with whipped cream or candied pecans for a festive touch. If I want a firmer crust, I’ll prebake the graham cracker crust for 5–7 minutes before adding the filling.

storage/reheating

I store this cheesecake tightly wrapped in the refrigerator for up to 5 days. It also freezes well—I wrap individual slices or the whole cheesecake in plastic wrap and foil, then freeze for up to 2 months. To serve, I thaw it in the fridge overnight. There’s no reheating needed—this one’s best served chilled.

FAQs

Can I use homemade pumpkin puree?

Yes, I’ve used both canned and homemade pumpkin puree. If using homemade, I make sure it’s well-drained so the filling doesn’t become watery.

Can I make this cheesecake in advance?

Absolutely. I often make it the day before I plan to serve it. The flavor actually improves after chilling overnight.

Do I need a springform pan?

Not for this recipe—it uses a standard 9-inch prepared graham cracker crust. But if I want to make my own crust in a springform pan, that works just as well.

How do I know when the cheesecake is done?

I look for the edges to be puffed and the center to have a slight jiggle. It will continue to set as it cools. Overbaking can cause cracks, so I always err on the side of just-set.

Can I make this gluten-free?

Yes, I just use a gluten-free graham cracker crust. The filling itself is naturally gluten-free.

Conclusion

This Double-Layer Pumpkin Cheesecake is my go-to when I want to impress with minimal effort. With its creamy texture, warm spices, and beautiful layers, it’s a dessert that delivers on both taste and presentation. Whether I’m serving it at a holiday dinner or just treating myself to a seasonal indulgence, it’s always a slice of autumn heaven.

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