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Close up of Double Layer Pumpkin Cheesecake
Michonne Zendaya

Double Layer Pumpkin Cheesecake

This double layer pumpkin cheesecake combines the best of both worlds — creamy classic cheesecake topped with a spiced pumpkin layer. It’s a festive dessert perfect for Thanksgiving or fall gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 packages (8 oz each) cream cheese, softened
  • 0.5 cup white sugar
  • 0.5 tsp vanilla extract
  • 2 eggs
  • 1 prepared graham cracker crust (9-inch)
  • 0.5 cup pumpkin puree
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.25 cup whipped cream (for topping, optional)

Equipment

  • large mixing bowl
  • electric mixer
  • 9-inch pie pan or springform pan
  • measuring cups and spoons
  • spatula
  • oven

Method
 

  1. Preheat oven to 325°F (165°C).
  2. In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing just until blended.
  3. Spread half of the cream cheese mixture into the graham cracker crust.
  4. Stir pumpkin, cinnamon, nutmeg, and cloves into the remaining cream cheese mixture. Spread over the first layer.
  5. Bake for 55–60 minutes, until the center is almost set. Remove from oven and cool.
  6. Chill for at least 4 hours before serving. Top with whipped cream if desired.

Notes

Chill cheesecake for at least 4 hours before serving for the best texture. Top with whipped cream and a sprinkle of cinnamon or nutmeg for a beautiful finish.