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Double Layer Pumpkin Cheesecake

This pumpkin cheesecake is a great alternative to traditional cheesecake — especially for pumpkin pie fans! A thick, creamy cheesecake base topped with a layer of spiced pumpkin cheesecake filling sits on a graham cracker crust in this easy layered holiday dessert. Two flavors of cheesecake in every bite! Serve with a scoop of vanilla ice cream or a dollop of whipped cream.


For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Pumpkin Layer:

  • 1 cup pumpkin puree (canned or homemade)
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 8 oz cream cheese, softened

For the Cheesecake Layer:

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs



1. Preheat your oven to 325°F (165°C).

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

3. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust.

4. Bake the crust in the preheated oven for about 10 minutes. Remove from the oven and let it cool while you prepare the fillings.

Pumpkin Layer:

1. In a bowl, combine the pumpkin puree, granulated sugar, ground cinnamon, nutmeg, and cloves. Mix well.

2. Add the eggs and softened cream cheese to the pumpkin mixture. Beat until smooth and well combined.

Cheesecake Layer:

1. In a separate bowl, beat the softened cream cheese until creamy and smooth.

2. Add the granulated sugar and vanilla extract. Beat until well incorporated.

3. Add the eggs, one at a time, beating well after each addition.

Assembling the Cheesecake:

1. Spread the pumpkin layer over the cooled crust in the springform pan.

2. Carefully spoon the cheesecake layer over the pumpkin layer, gently spreading it to cover the pumpkin layer.

3. Tap the pan on the counter a few times to remove any air bubbles.

4. Bake the cheesecake in the preheated oven for about 45-50 minutes, or until the edges are set but the center still has a slight jiggle.

5. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

6. Remove the cheesecake from the oven and let it cool to room temperature.

7. Refrigerate the cheesecake for at least 4 hours or overnight before serving.


Slice and serve your double-layer pumpkin cheesecake as is, or top it with whipped cream and a sprinkle of ground cinnamon.

This delicious dessert combines the creamy richness of cheesecake with the warm and cozy flavors of pumpkin. It’s a perfect treat for autumn gatherings or any occasion where you want to enjoy the comforting taste of fall.

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