A beautifully layered, special treat, Two Layer Pumpkin Cheesecake combines the fantastic flavors of a pumpkin pie with the creamy decadence of a New York-style cheesecake.
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, it takes pumpkin cheesecake to a whole new level!
This special cheesecake is the perfect dessert, along with Pumpkin Spice Crumble, for fall and winter holiday gatherings. Dolloped with a little Easy Homemade Whipped Cream, it's always the star of the dessert table.
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Why you'll love it
| Showstopper: This beautiful dessert always turns heads and gets plenty of raves. Make ahead of time: Busy with your holiday planning? Make this the day before. That way, it will have plenty of time to set in the fridge while you work on meal prep. Great pumpkin flavor: Unlike most pumpkin cheesecakes, we don't skimp on the pumpkin here. We use a whole 15 oz. can in this recipe, along with plenty of cinnamon. I don't mess around. Feeds a crowd: This decadent cheesecake serves 12. Don't forget the whipped cream and coffee to go along with it! |
Ingredients
For the crust:
- graham cracker crumbs
- sugar
- butter, melted
For the cheesecake:
- cream cheese, softened- I use full fat Philadelphia brand for optimal consistency
- sugar
- vanilla
- eggs
- canned pumpkin- make sure this is 100% pumpkin and not pie filling
- cinnamon & nutmeg
Instructions
For a more detailed list of instructions, see the printable recipe card below
- Start by making the crust. In a medium bowl, mix melted butter, ¼ cup sugar and graham cracker crumbs.
- Transfer mixture to prepared springform pan. Bake until slightly set. Remove from oven and allow to cool.
- In a large mixing bowl, use a hand mixer to beat the softened cream cheese, ½ cup sugar and vanilla. Beat until smooth; then add the eggs and mix until blended.
- 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.
- 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.
Helpful tips
- For easier mixing, soften cream cheese in the microwave for about 30 seconds.
- When spreading on the pumpkin layer, take time to make sure it is evenly spread all the way to the edges and completely covers the plain cheesecake layer.
- The cheesecake should be 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.
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
Storing Two Layer Pumpkin Cheesecake
Store in an airtight container or cake saver and keep refrigerated for up to 5 days.
For more delicious cheesecake recipes, see Chocolate Raspberry Cheesecake and Mini Lime Cheesecakes.
📋Recipe
Two Layer Pumpkin Cheesecake
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, this dessert takes pumpkin cheesecake to a whole new level.
Ingredients
For the crust:
- 1 ¾ cups graham cracker crumbs
- ¼ cup sugar
- ⅓ cup butter, melted
For the cheesecake:
- 2 (8 oz.) bars cream cheese, softened- I use full fat Philadelphia brand for optimal consistency
- ½ cup sugar
- ½ teaspoon vanilla
- 2 eggs
- 1 (15 oz.) can pumpkin
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Before starting: 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, ¼ 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, ½ cup sugar and vanilla. Beat until smooth; then add the eggs and mix until blended.
- 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.
- 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.
- Store leftovers in an airtight container or cake saver and keep refrigerated for up to 5 days.
Notes
For added spice, you may choose to add ¼ teaspoon of ground cloves to the pumpkin layer.
Full fat cream cheese is best for this cheesecake for optimal consistency.
You may choose to add ½ teaspoon ground cinnamon to the crust before baking for added fall flavor.
Linda R. says
I love how you use a whole can of pumpkin in this recipe!
Kitchen Ready Betty says
Thank you. It makes the cheesecake extra special, and definitely more flavorful.