Two Layer Pumpkin Cheesecake

A beautifully layered, special treat, Two Layer Pumpkin Cheesecake combines the fantastic fall flavors of a pumpkin pie with the creamy decadence of a New York-style cheesecake.

Why We Love It

When it comes to special desserts, cheesecake is always at the top of my list.

But plain cheesecake has never really done it for me. I'll always take a flavor or two to go along with the creaminess. And while Chocolate Raspberry Cheesecake and Mini Lime Cheesecakes are two of my faves, when the weather starts to get cool, I go looking for a little bit of fall flavor to spice things up.

This Two Layer Pumpkin Cheesecake is the perfect blend of fall pumpkin spice and everything nice. Baked in a springform pan, its glorious homemade graham cracker crust holds the perfect combination of decadence and flavor. With two bars of cream cheese and an entire can of pumpkin (because when I do this, I go ALL out), it takes pumpkin cheesecake to a whole new level!

Two Layer Pumpkin Cheesecake is the perfect dessert for fall and winter holiday gatherings. Dolloped with a little Easy Homemade Whipped Cream, it's always the star of the dessert table.

Why You'll Love It

Two Layer Pumpkin Cheesecake Ingredients

For the crust:

• 1 & 3/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted

For the cheesecake:

• 2 (8 oz.) bars cream cheese, softened- I use full fat Philadelphia brand for optimal consistency
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 2 eggs
• 1 (15 oz.) can pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

How to make Two Layer Pumpkin Cheesecake

You'll want to gather the following equipment:

• microwaveable safe dish
• 2 medium mixing bowls
• springform pan, lightly greased
• measuring cups
• measuring spoons
• mixing spoons
• 1 large mixing bowl
• hand mixer
• rubber spatula

Getting started

Prep:

• Preheat oven to 350 degrees
• Lightly grease springform pan
• Melt butter in microwaveable-safe dish
• Soften cream cheese on counter

Start making Two Layer Pumpkin Cheesecake by making the crust.

In a medium bowl, mix melted butter, 1/4 cup sugar and graham cracker crumbs.

Transfer mixture to prepared springform pan. Pat gently with a spoon and build up the edges about 1 inch all the way around.

Bake the crust at 350 degrees for 8-10 minutes or until slightly set. Remove from oven and allow to cool while you prepare the cheesecake layers.

In a large mixing bowl, use a hand mixer on medium speed to beat the softened cream cheese, 1/2 cup sugar and vanilla. Beat until smooth; then add the eggs and mix until blended.

Kitchen Ready Betty tip: For easier mixing, soften cream cheese in the microwave for about 30 seconds.

To make the pumpkin layer, remove 1 cup of the cheesecake mixture from the large bowl and place it in a separate, medium mixing bowl. Next, add the pumpkin and spices; mix well.

To assemble Two Layer Pumpkin Cheesecake, first pour the plain cheesecake mixture into the crust. Gently spread it with a rubber spatula so it reaches the edges. Then repeat this process with the pumpkin layer. Take time to make sure the pumpkin layer is evenly spread all the way to the edges and completely covers the plain cheesecake layer.

Bake at 350 degrees for 35 to 40 minutes or until center is almost set. Cool and then refrigerate for at least 3 hours before serving.

Kitchen Ready Betty tip: Make sure the cheesecake is completely cooled before placing it in the fridge to avoid a lot of condensation forming on the top layer. It's important that the cheesecake has a minimum of 3 hours in the fridge to fully set before slicing and serving.

Two Layer Pumpkin Cheesecake Leftovers?

Store in an airtight container or cake saver and keep refrigerated for up to 5 days.