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double layer pumpkin cheesecake on plate

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
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Prep Time 25 minutes
Cook Time 50 minutes
Rest Time 3 hours
Total Time 4 hours 15 minutes
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
  

  • 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

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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