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Double Layer Pumpkin Cheesecake Recipe

With a buttery crust and two perfect layers of cheesecake—one classic, one pumpkin—this Double Layer Pumpkin Cheesecake is the ideal make-ahead dessert for fall. Easy to slice, easy to serve, and even easier to devour.
Print Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Chilling Time 6 hours
Total Time 7 hours 20 minutes
Servings 12

Ingredients
  

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted

For the filling:

  • 24 oz cream cheese softened
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger

Instructions
 

  • Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
  • In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then let cool slightly.
  • In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each.
  • Pour half of the batter into the crust to form the vanilla cheesecake layer.
  • To the remaining batter, add pumpkin puree and spices. Mix until fully combined.
  • Carefully pour the pumpkin layer over the vanilla layer.
  • Bake for 50–55 minutes or until center is set and edges are slightly puffed.
  • Turn off oven and crack the door. Let cheesecake cool in oven for 1 hour.
  • Chill in refrigerator at least 6 hours or overnight before slicing.

Notes

  • Use room-temperature ingredients for the smoothest filling.
  • Chill overnight for best flavor and texture.
  • For clean slices, wipe the knife between each cut.
  • Add a touch of whipped cream or crushed pecans for garnish.