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Double-Layer Pumpkin Cheesecake

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This Double-Layer Pumpkin Cheesecake combines classic creamy cheesecake with a rich, spiced pumpkin topping for the ultimate fall dessert. Baked in a buttery graham cracker crust, this festive and flavorful treat is perfect for Thanksgiving or any sweet seasonal craving.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 4 hours 55 minutes
  • Yield: 1 cheesecake (8 slices)
  • Category: Dessert, Cheesecake
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Cheesecake Layer:

2 (8 oz) 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)

Instructions

Preheat oven to 325°F (165°C).

In a large bowl, beat cream cheese with sugar and vanilla until smooth and creamy.

Add eggs one at a time, beating well after each.

Pour 1 cup of plain cheesecake batter into the graham cracker crust and spread evenly.

Stir pumpkin puree, cinnamon, cloves, and nutmeg into the remaining batter.

Carefully pour or spoon the pumpkin batter over the plain layer and spread evenly.

Bake for 35–40 minutes, until edges are puffed and the center has a slight jiggle.

Cool on a wire rack for 1–2 hours, then refrigerate at least 3 hours or overnight before serving.

Notes

Add a splash of maple syrup or 1 tsp pumpkin pie spice for deeper flavor.

For extra flair, top with whipped cream, caramel drizzle, or candied pecans.

Prebake graham crust for 5–7 minutes for a firmer texture.

Best served chilled.

Nutrition

Find it online: https://juliameals.com/double-layer-pumpkin-cheesecake/