Double Layer Pumpkin Cheesecake
Indulge in the creamy, seasonal perfection of Double Layer Pumpkin Cheesecake—a stunning dessert that harmonizes the rich decadence of classic cheesecake with the warm, spiced flavors of pumpkin pie. This recipe begins with a buttery graham cracker crust, topped with two luscious layers: a velvety vanilla cheesecake base and a spiced pumpkin layer infused with cinnamon, nutmeg, and optional ginger. Baked to perfection and chilled for the ultimate creamy texture, this cheesecake is an impressive centerpiece for any holiday gathering or fall celebration. Finished with a dollop of whipped cream, this easy-to-follow dessert is the epitome of festive indulgence. Perfect for Thanksgiving, fall parties, or simply savoring autumn’s best flavors, this recipe is a must-try for lovers of pumpkin spice and cheesecake alike.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 0.5 cups Unsalted butter, melted
- 16 oz Cream cheese, softened
- 0.5 cups Granulated sugar (for cheesecake filling)
- 1 tsp Vanilla extract
- 2 large Eggs
- 0.5 cups Pumpkin puree
- 0.5 tsp Ground cinnamon
- 0.25 tsp Ground nutmeg
- 0.25 tsp Ground ginger (optional)
- 1 cup Whipped cream (optional, for serving)
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan lightly with non-stick cooking spray.
In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Mix until fully combined and the texture resembles wet sand.
Press the graham cracker mixture firmly into the bottom of the prepared springform pan to create an even crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1/2 cup of sugar until smooth and creamy, using a hand or stand mixer on medium speed. Add the vanilla extract and mix until combined.
Add the eggs to the cream cheese mixture one at a time, beating after each addition until just incorporated. Do not overmix.
Remove 1 cup of the cream cheese filling and spread it evenly over the prepared crust. Smooth the top with a spatula.
To the remaining cream cheese mixture, add the pumpkin puree, ground cinnamon, ground nutmeg, and optional ground ginger. Mix until fully combined and smooth.
Carefully spread the pumpkin layer over the plain cheesecake layer in the pan, ensuring an even surface.
Place the springform pan in the preheated oven and bake for 50 minutes, or until the center is almost set but still slightly jiggly.
Turn off the oven and crack the oven door open slightly. Allow the cheesecake to cool in the oven for 1 hour to reduce the risk of cracking.
Remove the cheesecake from the oven and let it cool to room temperature. Then, cover it tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
Before serving, release the springform pan and transfer the cheesecake to a serving plate. Add a dollop of whipped cream on top of each slice, if desired.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 336 mg | 15% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 31.9 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 101 mg | 8% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 171 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
