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.
Servings: 10 slices
Calories: 320kcal
Cost: 14
Equipment
- large mixing bowl
- electric mixer
- 9-inch pie pan or springform pan
- measuring cups and spoons
- spatula
- oven
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)
Instructions
- Preheat oven to 325°F (165°C).
- In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing just until blended.
- Spread half of the cream cheese mixture into the graham cracker crust.
- Stir pumpkin, cinnamon, nutmeg, and cloves into the remaining cream cheese mixture. Spread over the first layer.
- Bake for 55–60 minutes, until the center is almost set. Remove from oven and cool.
- 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.