Double Layer Pumpkin Cheesecake


Double Layer Pumpkin Cheesecake


For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

2 (8-ounce) packages cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

For the Pumpkin Layer:

1 (15-ounce) can pumpkin puree

1/2 cup packed light brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs


Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

For the Crust:

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter.

Press the mixture firmly into the bottom of the greased springform pan to form the crust.

For the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until it's smooth and creamy.

Add the granulated sugar, eggs, and vanilla extract to the cream cheese. Beat until the mixture is well combined and smooth.

Pour the cheesecake filling over the graham cracker crust in the pan.

For the Pumpkin Layer:

In a separate mixing bowl, combine the pumpkin puree, light brown sugar, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Mix until well combined.

Add the eggs to the pumpkin mixture and stir until everything is thoroughly mixed.

Gently pour the pumpkin mixture over the cheesecake layer in the pan.


Place the springform pan on a baking sheet (to catch any potential drips) and bake in the preheated oven for 45-50 minutes, or until the edges are set, but the center is slightly jiggly.

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour.

Remove the cheesecake from the oven and refrigerate for at least 4 hours, or until it's well chilled and set.


When ready to serve, carefully remove the cheesecake from the springform pan.

Slice and serve your delicious Double Layer Pumpkin Cheesecake.

Prep Time: 20 minutes | Baking Time: 45-50 minutes | Chilling Time: 4 hours or more | Total Time: 5 hours or more

Servings: Approximately 10 servings

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