A beautifully layered, special dessert, Two Layer Pumpkin Cheesecake combines the cozy flavors of a pumpkin pie with the creamy decadence of a New York-style cheesecake.
In this fall favorite dessert, a buttery graham cracker crust holds the perfect combination of creamy decadence and warm spice. With two bars of cream cheese and an entire can of pumpkin, this cheesecake recipe is rich, flavorful, and velvety smooth.
Serve it alongside Pumpkin Spice Crumble at holiday gatherings. Dolloped with a little Easy Homemade Whipped Cream, Two Layer Pumpkin Cheesecake is always the star of the dessert table.
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👪Why you'll love it
| Make ahead of time: Busy with your holiday planning? Make this cheesecake 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. We use a whole 15 oz. can in this recipe, along with plenty of cinnamon for maximum flavor. Yum. Feeds a crowd: This decadent cheesecake serves 12 and always gets raves. Don't forget the whipped cream and coffee to go along with it! |
🥘Ingredients
- graham cracker crumbs, sugar & butter- for the homemade crust
- cream cheese- I use full fat Philadelphia brand for optimal consistency & creaminess
- sugar
- vanilla
- eggs
- canned pumpkin- make sure this is 100% pumpkin and not pie filling
- cinnamon & nutmeg- warm spices to accent the pumpkin's flavor
🔪Instructions
- Step 1: Prepare the crust and lightly press into a springform pan. Bake until slightly set; cool.
- Step 2: Mix the cream cheese, sugar, and vanilla. Add eggs; blend until smooth.
- Step 3: Reserve 1 cup of the cheesecake mixture; place the remaining into the cooled crust.
- Step 4: Blend reserved mixture with pumpkin and spices; then place on top of the plain cheesecake layer. Bake.
Hint: When adding the pumpkin layer, take time to make sure it's spread all the way to the edges and completely covers the plain cheesecake layer to achieve completely separate layers.
🍽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
🍶Storage
Store in an airtight container or cake saver and keep refrigerated for up to 5 days.
💭Top tip
The cheesecake should be completely cooled before refrigerated to avoid a lot of condensation forming on top. It's important that the cheesecake has a minimum of 3 hours in the fridge to fully set before slicing and serving.
🗨️FAQ
One day before, which especially comes in handy during the busy holidays.
Use a wooden spoon and tap the side of the pan. If the entire top surface ripples, it's not done. When the top surface moves as one, with a little wiggliness in the center, then it's ready to come out of the oven.
Only if it's still slightly warm. Once it's completely cooled and set, returning it to the oven can affect its consistency and potentially burn or overcook the edges.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite dishes to serve with Two Layer Pumpkin Cheesecake:
📋Recipe
Two Layer Pumpkin Cheesecake
Equipment
- microwaveable safe dish
- 2 medium mixing bowls
- springform pan greased
- measuring cups
- measuring spoons
- mixing spoons
- large mixing bowl
- hand mixer
- rubber spatula
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
- Preheat oven to 350 degrees.
- 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. 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. Reserve 1 cup of this mixture.
- To make the pumpkin layer, mix reserved 1 cup cheesecake mixture with 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.
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.