Name: Double Layer Pumpkin Cheesecake
Prep time: 20 min
Cook time: 35 min
Total time: 295 min
Ingredients: 2 (8 ounce) packages cream cheese, softened; 0.5 cup white sugar; 0.5 teaspoon vanilla extract; 2 large eggs; 1 (9 inch) prepared graham cracker crust; 0.5 cup pumpkin puree; 0.5 teaspoon ground cinnamon; 1 pinch ground cloves, or more to taste; 1 pinch ground nutmeg, or more to taste

Prep Time:

20 mins

Cook Time:

35 mins

Additional Time:

4 hrs

Total Time:

4 hrs 55 mins

Servings:

8

Yield:

1 9-inch cheesecake

Jump to Nutrition Facts

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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 — Cristi

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 — HMommy

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

Ingredients

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

Directions

Preheat the oven to 325 degrees F (165 degrees C).
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. Spread 1 cup batter in the graham cracker crust.
Make pumpkin layer: Add pumpkin puree, cinnamon, cloves, and nutmeg to the remaining batter; stir gently until well blended. Carefully spread on top of plain cheesecake batter in the crust.
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.
Remove from the oven, set on a wire rack, and cool to room temperature, 1 to 2 hours.
Refrigerate for at least 3 hours before serving, preferably overnight.

Cristi

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.