This double layer pumpkin cheesecake recipe will knock your socks off!
It features a graham cracker crust, a creamy cheesecake layer, and a pumpkin layer with loads of pumpkin puree and fall spices.
Top it off with Cool Whip, and it’ll be a huge hit at your Thanksgiving feast.
Even if you only need a simple fall dessert for the weekend, this double layer pumpkin cheesecake is just the thing.
Double Layer Pumpkin Cheesecake
It might be cliche to adore pumpkin spice during the holidays. If it is, I’m guilty as charged! Because I LOVE it.
Pumpkin spiced lattes. Pumpkin pie. Pumpkin cheesecake. Pumpkin rolls. I love them all.
But you’ll appreciate this dessert even if you DON’T go pumpkin spice crazy.
Just one taste of this double layer pumpkin cheesecake will have you reaching for that flannel and racing to the pumpkin patch.
Trust me. You’ll be a PSL-lover in no time!
Ingredients
There are a few variations of this recipe, and it all depends on your preference. For this version, you’ll need:
- Softened cream cheese. Use room-temperature cream cheese to make mixing easier. Also, be sure you get the full-fat kind for the best flavor.
- White sugar. This will give the cheesecake its sweetness and creamy-white coloring. When mixing into the cream cheese, make sure you scrape the sides of the bowl.
- Vanilla extract. A classic flavor that will pair perfectly with the pumpkin spice. Try to stay away from vanilla essence, as it has a synthetic flavor.
- Eggs. Bring them to room temperature to help the batter come together better. If you forget, place them in a pitcher and cover them with warm water for about 5 minutes.
- Graham cracker crust. You can use store-bought or make your own with just three ingredients.
- Pumpkin puree. Be sure to get the puree and not the pre-spiced pumpkin pie filling. The filling can sometimes be too sweet or overly spiced.
- Ground cinnamon. I like extra cinnamon in my pie, so I usually add another teaspoon.
- Ground cloves. Be careful, as these are pungent. A little goes a long way.
- Ground nutmeg. You can use freshly grated nutmeg here for a better flavor, but the pre-ground works just as well.
- Whipped topping. Use a good dollop of thawed whipped topping when you serve it. You can also use sweetened whipped cream if you prefer.
Tips for Making the Best Cheesecake
As mentioned above, working with room temperature ingredients is always a great way to start this recipe. Here are a few more excellent tips:
- Make it ahead of time. By giving it longer to set, you’ll get a marriage of flavors in a creamy and perfectly firm cheesecake.
- Scrape the bowl. The cream cheese mixture sticks to the sides, so be sure to scrape as you mix.
- Use a baking sheet. Always place your pie dish on a baking sheet to avoid any drips and messy clean-up.
- Don’t over-bake. Bake until the middle of the cheesecake is just slightly jiggly. You want the edges to be firm. But the middle few inches should give a little when you gently nudge the dish.
- Let it cool at room temperature. Let your cheesecake cool on the counter, almost all the way, before placing it in the fridge. This will help to prevent any cracks from forming.
- Doubling the recipe? Bake longer! Use a springform pan and bake for at least an hour. You can also cool it in the oven to help it set perfectly.
What Can You Add to the Cheesecake?
Want to use add-ins and variations? I have plenty to try!
- Use vanilla paste. I have a slight obsession with this ingredient. Seeing the little flecks dancing though a cheesecake brings me such joy, and the flavor is better. If you can find it, it’s worth the investment.
- Vary the crust. Gingersnap cookies will really liven up your base and add an extra bit of spice to the mix. You can also add chopped toasted pecans to a homemade graham cracker crust.
- Add caramelized pecans. They make an excellent, festive topping.
- Use brown sugar instead of white. It’ll give your cheesecake a whole new depth of flavor. The caramel that comes from the brown sugar will be a treat with the pumpkin spice.
- Make it boozy. Try adding a splash of bourbon to your batter for something truly decadent.
- Use pumpkin pie spice for convenience. I prefer adding individual spices to suit my tastes. However, pumpkin pie spice is a quick and easy alternative.
- Don’t forget the toppings. Whipped cream isn’t the only thing that works! Try serving with a drizzle of salted caramel or butter pecan ice cream.
Double Layer Pumpkin Cheesecake Recipe
8
servings30
minutes40
426
kcalThis double layer pumpkin cheesecake recipe will knock your socks off! It features a graham cracker crust, a creamy cheesecake layer, and a pumpkin layer with loads of pumpkin puree and fall spices.
Ingredients
1 (9-inch) prepared graham cracker crust
2 (8-ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 large eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen Cool Whip, thawed
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Prepare the crust if making from scratch. Otherwise, place the pie crust on a baking tray.
- Beat together the cream cheese, sugar, and vanilla until smooth, scraping the bowl’s sides as needed.
- Add the eggs one at a time, gently incorporating them individually.
- Remove 1 cup of the batter and place in a separate bowl. Spread the remaining batter over the pie crust.
- Mix the pumpkin puree and spices in with the reserved 1 cup of cheesecake mix. Gently blend until smooth. Carefully spoon this over the cheesecake batter, spreading to the edge of the pie.*
- Bake for 35 to 40 minutes, checking that it’s done with a gentle nudge before removing from the oven.
- Leave the cheesecake to cool on the counter and then place in the fridge for at least 3 hours. (Overnight is best.)
- Serve with a big spoonful of Cool Whip. Enjoy!
Notes
- *Alternate option for combining the filling: Spoon dollops of the pumpkin puree filling over the plain cheesecake filling. Swirl together with a skewer.
