Double Layer Pumpkin Cheesecake


This pumpkin cheesecake is a great alternative to traditional cheesecake — especially for pumpkin pie fans! A thick, creamy cheesecake base topped with a layer of spiced pumpkin cheesecake filling sits on a graham cracker crust in this easy layered holiday dessert. Two flavors of cheesecake in every bite! Serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Prep Time:
20 mins
Cook Time:
35 mins
Additional Time:
4 hrs
Total Time:
4 hrs 55 mins
1 9-inch cheesecake

Looking to switch things up this holiday season? Trade your traditional pie for a pumpkin cheesecake. With two layers of creamy goodness, this decadent treat will be the star of your Thanksgiving dessert table.

a slice of cheesecake with a plain layer and a pumpkin layer, garnished with a rosette of whipped cream, on a white plate

How to Make Pumpkin Cheesecake

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated pumpkin cheesecake:

1. Make the Bottom Layer: Beat cream cheese, sugar, and vanilla together in a large bowl. Incorporate eggs one at a time. Spread half of the batter in the bottom of a prepared graham cracker crust.
2. Make the Top Layer: Add the pumpkin puree, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until smooth. Spread the batter evenly over the first layer.
3. Bake the Cheesecake: Bake in a preheated oven until the center is almost set. Allow to cool, then refrigerate overnight.

How to Tell When Pumpkin Cheesecake Is Done

close up of a slice of Double Layer Pumpkin Cheesecake recipe on a plate
An Do

Using an oven mitt, gently shake the cheesecake. If everything looks set except for a small circle in the center, the cheesecake is done. It will finish setting during the cooling and refrigeration process.

How Long Does Pumpkin Cheesecake Last?

The pumpkin cheesecake will last for about four days if it's stored in an airtight container in the refrigerator. A cheesecake should never sit at room temperature for more than two hours.

Can You Freeze Pumpkin Cheesecake?

You can keep your pumpkin cheesecake for longer if you freeze it. To freeze cheesecake, wrap the whole cake (or individual slices) in a layer of storage wrap. Follow it up with a layer of foil for added protection. Freeze for up to one month. Thaw in the refrigerator overnight.

How to Serve Pumpkin Cheesecake

double layer pumpkin cheesecake slice topped with whipped cream

As delicious as this pumpkin cheesecake is by itself, you can take it over the top by serving it with a dollop of whipped cream. You could also drizzle the slices with a homemade caramel sauce for an extra dose of decadence.

Allrecipes Community Tips and Praise

"This is a fantastic pumpkin cheesecake," raves ChefBeth. "It is so easy to make and it is so good. I prefer this over regular pumpkin pie any day!"

"This recipe is a welcome change from the typical pumpkin pie at Thanksgiving," according to KARISUENICHOLS. "I added crushed gingersnaps as a garnish on top of the whipped cream. This was a very quick and easy recipe and my guests said they loved it."

"My favorite dessert by far," says tara24. "I've made it probably 10 times this past year, and everyone who eats it loves it (even those who don't really like cheesecake or pumpkin pie)! I bake it on a cookie sheet with a little bit of water in the pan so that it doesn't crack."

Editorial contributions by Corey Williams


Cheesecake Layer:

  • 2 (8 ounce) packages cream cheese, softened

  • ½ cup white sugar

  • ½ teaspoon vanilla extract

  • 2 large eggs

  • 1 (9 inch) prepared graham cracker crust

Pumpkin Layer:

  • ½ cup pumpkin puree

  • ½ teaspoon ground cinnamon

  • 1 pinch ground cloves, or more to taste

  • 1 pinch ground nutmeg, or more to taste


  1. Preheat the oven to 325 degrees F (165 degrees C).

  2. Make cheesecake layer: Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until smooth. Add eggs, one at a time, blending well after each addition.

    Cheesecake mixture and eggs getting mixed with hand mixer in clear bowl

    Allrecipes/Oana Ennis

  3. Spread 1 cup batter in the graham cracker crust.

    Cheesecake filling spread into graham cracker crust

    Allrecipes/Oana Ennis

  4. Make pumpkin layer: Add pumpkin puree, cinnamon, cloves, and nutmeg to the remaining batter; stir gently until well blended.

    Pumpkin puree and spices added to a a bowl of cheesecake filling

    Allrecipes/Oana Ennis

  5. Carefully spread on top of plain cheesecake batter in the crust.

    Pumpkin cheesecake filling spread into graham cracker crust

    Allrecipes/Oana Ennis

  6. Bake in the preheated oven until the edges are puffed and the surface is firm except for a small spot in the center that jiggled when the pan is gently shaken, 35 to 40 minutes.

    Double Layer Pumpkin Cheesecake baked in graham cracker pie crust, placed on marble surface

    Allrecipes/Oana Ennis

  7. Remove from the oven, set on a wire rack, and cool to room temperature, 1 to 2 hours.

  8. Refrigerate for at least 3 hours before serving, preferably overnight.

    Double Layer Pumpkin Cheesecake slice on plate, topped with vanilla ice cream

    Allrecipes/Oana Ennis

Nutrition Facts (per serving)

415 Calories
28g Fat
35g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 415
% Daily Value *
Total Fat 28g 36%
Saturated Fat 14g 72%
Cholesterol 108mg 36%
Sodium 354mg 15%
Total Carbohydrate 35g 13%
Dietary Fiber 1g 3%
Protein 7g
Vitamin C 1mg 4%
Calcium 63mg 5%
Iron 2mg 9%
Potassium 148mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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