Double Layer Pumpkin Cheesecake
Double Layer Pumpkin Cheesecake has a layer of cheesecake topped with a layer of pumpkin cheesecake in a graham cracker crust. If you want a super easy Thanksgiving dessert, this cheesecake recipe takes minutes to make.
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DOUBLE LAYER PUMPKIN CHEESECAKE
This is one of those desserts that looks like it was really hard but actually is super easy. This has a layer of cheesecake and then a layer of pumpkin cheesecake all made from the same batter. I thought it was to die for and so easy that every time I make it I think, “That’s all..I’m done?” Yup. That easy.
Make it the day before Thanksgiving. It tastes good the day it’s cooked and even better the next day.
HOW TO MAKE PUMPKIN CHEESECAKE
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In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time.
- Remove 1 cup of batter and spread into bottom of crust; set aside.
- Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended.
- Carefully spread over the batter in the crust.
- Bake in preheated oven to 325 degrees for 35 to 40 minutes, or until center is almost set.
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Allow to cool, then refrigerate for 3 hours or overnight. Garnish with whipped cream before serving.
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Look at those beautiful layers. And it doesn’t get any easier than this. If you’re looking for a more traditional pie crust this this pie crust.
CAN I MAKE THIS AHEAD OF TIME?
Yes. As with most cheesecakes, they can be made ahead of time and are almost better the next day. Make up to 5 days ahead of time. This can be frozen as well.
OTHER PUMPKIN RECIPES:
Double Layer Pumpkin Cheesecake
Double Layer Pumpkin Cheesecake has a layer of cheesecake topped with a layer of pumpkin cheesecake in a graham cracker crust. If you want a super easy Thanksgiving dessert, this cheesecake recipe takes minutes to make.
Ingredients
- 2 (8 ounce packages) cream cheese, softened
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 (9 inch prepared) graham cracker crust
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
Instructions
- Preheat oven to 325 degrees.
- In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
- Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
- Bake in preheated oven for 35 to 40 minutes, or until center is almost set. If the crust begins to brown too much cover with a pie crust shield or cover the edges with aluminum foil. Don't worry if there are a couple of cracks; when you refrigerate it they will close up. Allow to cool, then refrigerate for 3 hours or overnight. Garnish with whipped cream before serving.
Notes
CAN I MAKE THIS AHEAD OF TIME?
Yes. As with most cheesecakes, they can be made ahead of time and are almost better the next day. Make up to 5 days ahead of time. This can be frozen as well.
Source: Allrecipes 
Any need for water bath?
I never do one.
Just wanted to say I have been making this cheesecake for over 15 years now. It is my classic go to and still to this day everyone still fights over this cheesecake in a good way! My husband has found to like this cheesecake better Frozen. I have even made some mini’s for self individuals personals. My husband loves these the most. Makes great gifts if you know the person loves pumpkin!
Wonderful! Easy!
I forgot the eggs! Will that ruin the recipe? I’m made in the past and it’s always been great.
Shoot. Definitely might not have the same texture
Amazing!!!
I have been making this cheesecake for the last five years after making pumpkin pie at Thanksgiving for years and years. My family so looks forward to it. It is so easy and unbelievably delicious!
Thank you so much!!
Thank you!
I loved this recipe! It was so quick and easy and it tasted very good! It was the perfect treat for the family!
So happy to hear this!
Wow…this is fantastic! I think I’ll add a dab of sour cream to the batter next time to give it a tad more acidity, but this recipe is wonderful!
Ooh great tip!
Not sure where I went wrong, but it’s very unsweet. I’m sure I may have done something wrong, because there are so many good reviews.
I make this every year for Thanksgiving and it turns out great. Perfect recipe!
This is great!!! Thanks for the readers tips, too. I just write them under the recipe after I print them.
Thank you!
I want to make this in a springform pan. That should work fine, yes?
Yes, absolutely!
Looks yum! Would a regular pie crust work in this recipe? Thank you,
Yes, regular pie crust would be great!
I have been making something very similar to this recipe for years. During fall, winter time if i ever had leftover canned pumpking this is the recipe i pulled out. So simple to make and so delish. I used a store bought whipped topping and spread over entire finished pie. It is a low sugar dessert but tastes great.
Thank you Lori!
Just made this, easy and delicious, I will be making this for years to come! Thanks for sharing! 🙂
It’s so good and so easy!
This pie looks delicious! Would it taste just as good without the ground clove?
Yes, you don’t need it.
Hello …this was delicious!! I made this bit in the only one who likes pumpkin pie iv my family. Will this taste the same if i freeze a portion of it?
I bought store bought graham cracker crust. How long should I bake them before putting mixture in?
The store bought crusts do not need to be baked before putting the mixture in.
This is SO great! The hubby and I pump out about 3-4 of these each holiday because the family begs us to bring one! We have some family that is gluten free so for the crust we use a bag of gluten free ginger snap cookies. It tastes so good that I can’t go back to graham cracker crusts!
I love gingersnaps with pumpkin so I agree!
I love ginger snaps too ! Should the ginger snap crust be baked for about 10 min. or so before the cheese cake layers are added ? And .. could this be doubled and baked in a 9×13″ pan and cut into bars ?
I’ve never tried it in a 9×13 but I think it would work. I would maybe prebake the crust just for a couple of minutes.
I love pumpkin and my glass pie pan is able to hold a bit more than the store bought tins. So I added an extra half cup of pumpkin to make it 1 cup total of pumpkin. I then added 1/3 cup brown sugar to the pumpkin part and doubled the spices to 1/2 tsp each. A little trick I do is while making the pumpkin portion I put the pie with the cream cheese blend into the freezer. I find doing this helps prevent the pumpkin from displacing the cream cheese mix when you pour it in. Just makes it more even when you cut it. 350 degrees for about 50 min (until the pumpkin middle starts to crack).
I have made this a couple of times and everyone loves it!! I want to make it again for Christmas, but I will need to make it on Tuesday and serve Friday. Do you think it will be good if refrigerated for that long? Thanks!
Yes, it should be fine!
I love making this pie. However the baking time and temp have always been inaccurate in my experience. I bake them at 350 for an hour.
Every oven is different so you will have to adjust to yours.
If I wanted to use a 10 inch springform pan, how would I make it work?
Just make it the same way. Should work fine!
I used a 10″ springform. Doubled the recipe. For the crust I used about 8 ounces of butter (7.8, to be specific), a bit more than 2 cups of crushed cinnamon graham crackers and a couple tablespoons of sugar. Cooked it at 320 degrees for 71 minutes. Turned off the oven, set the door ajar and let it set for 30 minutes before taking out. I got a lot of compliments on it, so I guess that’s a win!
Thank you so much for this recipe. I found it on your blog about three years ago and have made one every year for the holidays since – they’re a huge hit!
Best pumpkin cheesecake I’ve ever tasted and it’s even better when topped with homemade whipped cream 🙂
I agree!
instead of cloves, cinnamon, and nutmeg can you use pumpkin pie spice and if so how much? Can’t wait to try it. Thanks.
about a teaspoon of pumpkin pie spice should work.
This was so easy to make! Thanks for the recipe! I haven’t tasted it yet but it smells amazing….so amazing that I really want to eat it tonight but will have to hold off for Thanksgiving tomorrow.
would the baking time change if I wanted to bake two at a time?
No. I would keep it the same.
Note to self – when the recipe calls for a 9 inch pan – don’t use a 10 inch pan. I thought for sure the big one would be better. Oh well – it smells and looks amazing so I’ll hope for the best! I’m taking it for an office party and as long as it tastes good, no one will mind. Next time I’ll use the smaller pan! Thanks for the recipe. It’s easy and quick and looks beautiful.
This is one of my favorite go to holiday pies. I too have a deeper 9.5 pan and prefer to make my own crust ( I use Biscoff cookies or shortbread crumbs). If you have a larger pan just add half again the amounts of filling called for and use 1.5 cups of the plain filling first. Add about 10=15 more minutes or so of cooking time! It is an AMAZING pie
Definitely make this in a 9 in – not a 10 in. pie crust. Made it today but haven’t tried it yet – looks delish!
I made this cake for thanksgiving. It was so delicious, everybody loved it!
its something different as a regular pumpkin pie cake.
This was relish. My family loved it!
Hi there, me and my friend are interested in making this recipe but we’re unclear as to whether you use Fahrenheit or Celsius for the degrees?
Sorry Aisyah. It’s Fahrenheit. Sorry for the confusion.
Hi Christy! Thank you for the wonderful recipe. I have converted the recipe to be gluten free. Instead of graham crackers, I have used gluten free ginger snaps for the crust. I would like to blog the recipe for my gluten sensitive friends and would like your permission to source both your blog and all recipes. I am so happy to find this delicious recipe and thank you in advance for helping me find a great recipe for the holidays.
Peggy
Peggy,
Of course. Share away!
I love pumpkin pie,but also wanted to try something different this year,i came across this receipe and thought how can you go wrong with this, YOU CAN’T!!! this was so yummy, it will be a keeper for sure!!!!it was also very easy to make
Help! I think I did something wrong,
when I went to put the pumpkin layer on top of the bottom layer it didn’t spread over it, it just pushed the bottom layer around to the top edges 🙁
What is your secret?
Abigail,
You have to gently spread it around. It is a thick batter. How did it turn out?
The same thing happened to me! I am baking it now, so will see how it turns out, lol.
Help! I think I did something wrong 🙁
When I went to put the pumpkin layer on top of the bottom layer it didn’t spread over, it just pushed the bottom layer around and made it cone to the top edges …
What is your secret?
Can you make this into cupcakes? Imagine how easy it would be to serve!!!
Mary,
I’ve never tried it but its a great idea.
OMG I just tried this recipe and it turned out AMAZING!!!
I am making this the day before thanksgiving! I can’t wait to eat it! I was wondering , when you store it over night do you cover the pie? Thanks!
Yes, cover it and store it in the fridge overnight.
making this for desert…not only good for Thanksgiving but anytime for a family who loves to eat!
making this for desert…not only good for Thanksgiving but anytime for a family who loves to eat!
I made this for Thanksgiving. It was easy and delicious. Thanks for sharing.
Barb
I made this for Thanksgiving for my family and friends. It was easy and delicious! Pretty sure I’m going to find excuses to make this year round! 🙂
I also made the moist pumpkin spice muffins (cupcakes), pecan pie bars, and the pumpkin rolls. They were all sooo yummy!
I made this! Loved it! It was easy and very tasty! I am making it on Thanksgiving for my family! Thanks!
Oh my gosh, that looks amazing. This is going to be a must for the holidays! 🙂
mmm! I just had a slice of pumpkin cheesecake at a retaurant a couple days ago and I’ve been thinking about it ever since. It was just so good. I love the layers in this one.
Omg! This looks amazing!!! Bookmarked!!
Mary xo
Delightful Bitefuls
Amazing cheesecake recipe!!
I love pumpkin cheesecake. This looks really good. I also really like your photos. You should post your recipe over at http://www.dishfolio.com
I love the idea of a double layer!!
OH. MY. WORD. This looks delicious!!
@Bri,
No. I actually used a store bought graham cracker crust. But if I have the time I would make it in a 9″ springform pan or pie pan.
Did you make this in a springform pan??
It’s beautiful
i love pumpkin cheesecake and the look of the 2 layers
Seriously….why would anyone want regular pumpkin pie when they could have this? I have not seen this recipe on any blogs yet, so yours is my first!! It looks awesome!!
🙂
Kristan
Cookbook Queen
you have the BEST recipes! I have made so many and they always turn out great. I will definitely have to give this one a try too. I love the layers. My family will really be impressed if I can pull this off! thanks for sharing!
@Danielle,
Yes you must make it! It’s a keeper.
Christy
Hey, I was gonna make this recipe too!(: It looked delicious on allrecipes, but even better on your blog! Yum(: