Layered Pumpkin Cheesecake
Indulge in the luscious decadence of Layered Pumpkin Cheesecake, a dessert that combines the rich creaminess of classic cheesecake with the warm, spiced flavors of pumpkin pie. This show-stopping recipe features a buttery graham cracker crust, a velvety cheesecake base, and a perfectly spiced pumpkin layer that’s carefully topped with a swirl of plain batter for a stunning marbled effect. Baked to perfection and chilled for creaminess, this autumnal treat is as visually captivating as it is delicious. Ideal for fall gatherings, Thanksgiving feasts, or simply treating yourself, this cheesecake pairs beautifully with a dollop of whipped cream for a finishing touch. Perfectly balanced in sweetness and spice, it’s a must-try for pumpkin lovers and dessert enthusiasts alike.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 0.333 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- whipped cream (optional, for serving)
Instructions
Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the cream cheese and 1 cup of granulated sugar together until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Spoon 1 cup of this cream cheese mixture into a small bowl and set aside.
To the remaining batter, add the pumpkin puree, ground cinnamon, ground nutmeg, and ground ginger. Mix until well combined.
Pour the pumpkin batter over the prepared crust, spreading it into an even layer.
Carefully spoon the reserved plain batter over the pumpkin layer. Use a spatula to gently spread it evenly without disturbing the pumpkin layer underneath.
Bake the cheesecake in the preheated oven for 50–55 minutes, or until the center is just set and slightly jiggly.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for about 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully set.
Before serving, run a knife around the edges of the pan to loosen the cheesecake. Remove the sides of the springform pan.
Serve chilled, optionally with whipped cream. Enjoy!
Nutrition Facts
Calories |
4229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.1 g | 342% | |
| Saturated Fat | 150.7 g | 753% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1253 mg | 418% | |
| Sodium | 2811 mg | 122% | |
| Total Carbohydrate | 415.0 g | 151% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 295.4 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 746 mg | 57% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1471 mg | 31% | |
*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.
