Double-Layer Pumpkin Cheesecake Recipe
This Double-Layer Pumpkin Cheesecake is the ultimate fall dessert—creamy, silky, and warm with cozy spice! Serve it at Thanksgiving, bring it to a holiday gathering, or enjoy it with a warm cup of coffee any time the pumpkin craving hits. Simple ingredients, easy prep, and a beautiful layered result—this one’s a keeper!
Ingredients
For the Cheesecake Layer:
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 (9-inch) prepared graham cracker pie crust
For the Pumpkin Layer:
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- A pinch of ground cloves (or more to taste)
- A pinch of ground nutmeg (or more to taste)
Instructions
- Preheat Your Oven: Set your oven to 325°F (165°C).
- Make the Cheesecake Base: In a large bowl, beat together the softened cream cheese, sugar, and vanilla until smooth and creamy. Add the eggs one at a time, mixing well after each one.
- Fill the Pie Crust: Spread 1 cup of the cheesecake batter evenly into the graham cracker crust.
- Make the Pumpkin Layer: Add the pumpkin puree, cinnamon, nutmeg, and cloves to the remaining batter in the mixing bowl. Stir gently until the mixture is fully combined.
- Add the Pumpkin Layer on Top: Carefully spoon or pour the pumpkin mixture over the plain cheesecake layer inside the crust. Smooth the top.
- Bake: Bake for 35–40 minutes, or until the edges are set and the center still slightly jiggles when gently shaken.
- Cool Completely: Let the cheesecake cool at room temperature on a wire rack for 1–2 hours.
- Chill: Refrigerate for at least 3 hours—overnight is even better for perfect slices.
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