Double Layer Pumpkin Cheesecake

This Double Layer Pumpkin Cheesecake is the best of both worlds: rich, creamy New York-style cheesecake layered with warm, spiced pumpkin pie flavor. Every slice is smooth, decadent, and perfectly balanced, with just the right hint of fall spice in every bite. It's an easy showstopper that's guaranteed to earn a spot on your holiday dessert table!

In this fall favorite dessert, a buttery graham cracker crust holds two dreamy layers of creamy decadence and warm spice. Made with two full bars of cream cheese and an entire can of pumpkin, this double layer pumpkin cheesecake is rich, flavorful, and irresistibly velvety smooth. Every bite delivers that perfect balance of tangy cheesecake and cozy pumpkin pie flavor, without any of the fuss of a traditional pie crust.

Serve it alongside Pumpkin Spice Crumble, No Bake Pumpkin Lush, and Apple Crumb Pie for a well-rounded holiday dessert spread. Topped with a generous dollop of Easy Homemade Whipped Cream, this Pumpkin Cheesecake is guaranteed to be the star of the table.

😍Why You'll Love This Double Layer Pumpkin Cheesecake

• Make ahead dessert: Busy with your holiday planning? Make this double layer pumpkin 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, this recipe doesn't skimp on the pumpkin. We use a whole 15 oz. can in this recipe, along with plenty of cinnamon for maximum cozy fall flavor.
  
• 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!

🥘Just Simple Ingredients Needed

• Graham cracker crumbs, sugar & butter: These three ingredients combine to create a simple, sturdy crust with just the right amount of sweetness.
• Cream cheese: Full-fat Philadelphia brand is recommended for the smoothest, creamiest texture. Use at room temperature.
• Sugar: Adds sweetness and helps create that classic cheesecake flavor.
• Vanilla: Enhances the overall flavor with warm, aromatic depth.
• Eggs: Bind the batter together and give the cheesecake its rich, dense texture. Use at room temperature.
• Canned pumpkin: Be sure to use 100% pure pumpkin, not pumpkin pie filling, for the best flavor and consistency.
• Cinnamon & nutmeg: These warm spices bring out and complement the natural flavor of the pumpkin.

🔪How To Make Double Layer Pumpkin Cheesecake

1. Step 1: Prepare the crust and lightly press into a springform pan. Bake until slightly set; cool.

2. Step 2: Mix the cream cheese, sugar, and vanilla until smooth. Add eggs; blend until just combined.

3. Step 3: Reserve 1 cup of the cheesecake mixture; place the remaining into the cooled crust.

4. Step 4: Blend reserved mixture with pumpkin and spices; then pour 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.

🌿Healthy Ingredient Substitutions

• Lighten up the Cream Cheese: Instead of full-fat Philadelphia cream cheese, try using Neufchâtel or Greek yogurt cream cheese. It cuts down on fat and calories, but just know that the cheesecake won't taste as rich.
• Lower the Sugar: Swap the granulated sugar for a natural, zero-calorie baking substitute like monk fruit or stevia.
• Lighter Crust Option: To lighten up the homemade graham crust, you can substitute half of the melted butter with coconut oil.

📖Easy Recipe Variations

• Bourbon Pumpkin Cheesecake: Add a splash of bourbon to the pumpkin layer for a rich, boozy depth that pairs beautifully with the warm spices.
• Gingersnap Crust Swap: Replace the graham cracker crust with crushed gingersnap cookies for an extra kick of spice and a slightly chewy, molasses-forward base (as found in our Pumpkin Trifle).
• Maple Pecan Topping: Finish the cheesecake with a drizzle of maple syrup and a sprinkle of toasted pecans for added crunch and a cozy, nutty sweetness.

🍽Essential Equipment Needed

• microwaveable safe dish
• 2 medium mixing bowls + 1 large mixing bowl
• 9 inch springform pan, lightly greased
• hand mixer

🍶Storing Your Pumpkin Cheesecake

Store this double layer pumpkin cheesecake in an airtight container or cake saver and keep refrigerated for up to 5 days.

To freeze, wrap the cooled cheesecake tightly in plastic wrap and aluminum foil, then freeze for up to 2-3 months, thawing overnight in the fridge before serving.

❓Double Layer Pumpkin Cheesecake FAQ

🎃More Pumpkin Dessert Recipes

Looking for other recipes like this? Try these, or head over to our From Scratch and Easy Desserts pages:

🦃More Thanksgiving Recipes

These are my favorite dishes to serve with this double layer pumpkin cheesecake at Thanksgiving:

📋Recipe With Step-By-Step Instructions

Double Layer Pumpkin Cheesecake

Kitchen Ready Betty

Double Layer Pumpkin Cheesecake features a buttery graham cracker crust topped with a rich, velvety cheesecake layer swirled with warm pumpkin and cozy fall spices. It's an easy, crowd-pleasing dessert that's perfect for holiday gatherings and always disappears fast.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Rest Time 3 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Desserts

Cuisine American

Servings 12

Calories 289 kcal

Equipment

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

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Ingredients

  

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• 1 ¾ cups graham cracker crumbs
• ¼ cup sugar
• ⅓ cup butter melted
• 2 (8 oz.) bars full fat cream cheese soften to room temperature before using in the recipe
• ½ cup sugar
• ½ teaspoon vanilla
• 2 eggs at room temperature
• 1 (15 oz.) can pumpkin
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

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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 layer.
• 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 on low until just blended. Reserve 1 cup of this mixture.
• To make the pumpkin layer, stir reserved 1 cup cheesecake mixture with pumpkin and spices; mix this by hand until blended.
• To assemble, first pour the plain cheesecake mixture into the cooled 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 (cheesecake middle will slightly jiggle when side of pan is tapped). Cool and then refrigerate for at least 3 hours before serving.

Notes

Full fat cream cheese is best for this cheesecake for optimal consistency. Use at room temperature for best consistency and easier mixing.

You may choose to add ½ teaspoon ground cinnamon to the crust before baking for added fall flavor.

Store leftovers in an airtight container or cake saver and keep refrigerated for up to 5 days. For freezing, see above post.

Nutrition

Serving: 1 sliceCalories: 289kcalCarbohydrates: 24gProtein: 4gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 79mgSodium: 251mgPotassium: 85mgFiber: 1gSugar: 17gVitamin A: 712IUVitamin C: 0.01mgCalcium: 54mgIron: 1mg

Keyword cheesecake, dessert, double layer pumpkin cheesecake, fall, graham crust, holidays, layered cheesecake, pumpkin, pumpkin cheesecake, spiced, Thanksgiving, two layer cheesecake, two layer pumpkin cheesecake, winter

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_{Please note that nutritional information is provided by a third party service and is intended for guidance purposes only. KitchenReadyBetty.com makes no claims to its accuracy.}