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Double Layer Pumpkin Cheesecake is so easy to make with a store bought graham cracker crust and two layers of creamy cheesecake. This pumpkin cheesecake requires no water baths and special cool techniques. It’s a simple, easy to make, cheesecake recipe for any skill level.
Double Layer Pumpkin Cheesecake Recipe
Nothing shows off the Holidays and Fall season as well as pumpkin. Whether its pie, bread, or muffins, you can never have too much pumpkin around the holidays. This Double Layer Pumpkin Cheesecake is easy to make with no special water bath techniques needed.
If you’ve been afraid to make a cheesecake this is a great recipe to start with. A simple and fail-proof pumpkin cheesecake mixture divided into two layers. One creamy vanilla cheesecake layer topped with a pumpkin cheesecake layer. Top each slice off with some whipped cream and chopped pecans.
What You’ll Need
Here are the ingredients needed to make this recipe and some of my tips for the best stuff to use.
- Graham Cracker Crust : I prefer using a store bought, ready-to-use, graham cracker crust. If you prefer you can make your own.
- Cream Cheese : The name brand (Philadelphia) is best to use in this recipe. It’s creamy and has the best flavor compared to others. For best taste and texture be sure and use full fat cream cheese and not the reduced-fat. But the light cream cheese can be used if preferred.
- Granulated Sugar
- Vanilla Extract
- Large Eggs
- Pure Pumpkin : Make sure you are using 100% pure pumpkin and not the pumpkin pie filling mix. They are very different but come in similar looking cans.
- Pumpkin Pie Spice
How To Make Easy Pumpkin Cheesecake
Find out how easy it is to make this recipe with only a few simple steps. You will need a stand mixer or use a hand mixer and a mixing bowl.
Step 1 : Cheesecake Mixture – Make the simple cheesecake mixture with cream cheese, sugar, vanilla extract, and eggs. Mix until it’s well combined and creamy.
Step 2 : Double Layer – Spread 1 cup of the cheesecake mixture into the graham cracker crust. To the remaining batter, add the pure pumpkin and seasonings. Layer the pumpkin layer over the first.
Step 3 : Bake – Bake the cheesecake according to recipe instructions below. You will know when it’s done, when the edges are slightly puffy while the center still looks “jiggly” like barely set jello. Let the pie cool to room temperature on a cooling rack. Once cooled, cover with a lid and refrigerate for at least 8 hours or overnight is fine too.
Step 4 : Serve – Serve each slice with whipped cream, homemade or store bought, and chopped pecans.
Tips For Success
Here are a few of my tips when making this recipe.
- Softened Cream Cheese : To avoid lumps in the cheesecake batter be sure that the cream cheese is softened well before using. Cold cream cheese will be harder to incorporate smoothly into the batter and will leave lumps of cream cheese. I put the cream cheese on a microwave-safe plate and microwave for 30-45 seconds until it’s soft. You don’t want it to be super hot and melted, just softened.
- Pure Pumpkin : Make sure you are using 100% pure pumpkin and not the pumpkin pie filling mix. They are very different but come in similar cans.
Variation & Substitution Ideas
There are a few things you can do with this pumpkin dessert recipe.
- Lighten It Up : If you want, use reduced-fat cream cheese and a reduced-fat graham cracker crust.
- Spices : If you love a robust pumpkin pie flavor then add additional pumpkin pie spice or cinnamon.
- One Layer : If you don’t want to make the two layers then you can skip the step where you divide the batter and just mix it all in one bowl.
- Make It Sweeter : The cheesecake, as is, is not super sweet (but it’s sweet enough when paired with the pumpkin). If you prefer a sweeter cheesecake then add some additional sugar.
Serve with some whipped cream, either homemade or store bought, and chopped pecans. Or you can also serve it plain as is.
If you want a pretty presentation for a Holiday dinner or party, you can make your own whipped cream and pipe it on top of the pie edges with a large 1A piping tip and bag. You can also just spread it over the top of the pie as the third layer.
Double Layer Pumpkin Cheesecake FAQ’s
How Do I Know When It’s Done?
- You want to make sure that the cheesecake is not overcooked. The edges will be slightly puffy, there should not be a dark golden color at all, and the center should still be “jiggly” like barely set jello. The outside edges should be set. Don’t wait to take the cheesecake out until it’s all set. You want the center to be somewhat “jiggly” still.
How To Store Leftovers
- Keep leftovers stored in the fridge for up to 5 days. The graham cracker crust comes with a lid so make sure you cover the pie. If you transfer the pie to a different container make sure it’s in an air-tight container.
Can I Freeze Pumpkin Cheesecake?
- Yes you can freeze this recipe for up to 3 months. Double wrap the cheesecake in Saran Wrap and then double wrap again in tin foil. When ready to serve let thaw in the fridge overnight. Don’t freeze the cheesecake with whipped cream topping, just the plain cheesecake.
More Pumpkin Dessert Recipes You’ll Love
Pumpkin Pie Poke Cake – Homemade pumpkin cake poked with pumpkin spice sweetened condensed milk and topped with a fluffy frosting.
Cinnamon Streusel Pumpkin Cake – Pumpkin cake topped with a thick layer of streusel topping and glazed with a simple vanilla glaze.
Pumpkin Snickerdoodles – Snickerdoodles and pumpkin combine in this yummy cookie for Fall.
Pumpkin Spice Sheet Cake – Made in a sheet pan, this moist pumpkin cake is topped with the best cream cheese frosting and chopped pecans.
Caramel Pumpkin Bundt Cake – Pumpkin bundt cake topped with a luscious and delicious caramel frosting.
Double Layer Pumpkin Cheesecake
- 1 (6 oz) ready-to-use graham pie crust
- 2 bars (8 oz each) cream cheese softened
- 2/3 cup granulated sugar
- ½ teaspoon vanilla extract
- 2 large eggs
- 1/2 cup pure pumpkin
- ½ teaspoon cinnamon
- ¼ teaspoon pumpkin pie spice
- Heat oven to 325°F.
- In a large bowl, or bowl of a stand mixer, beat together the softened cream cheese, sugar and vanilla until smooth.
- Add in eggs, one at a time, beating well after each.
- Remove 1 cup of batter and spread into the bottom of the graham cracker crust.
- Add pumpkin, cinnamon, and pumpkin pie spice to the remaining batter and beat until combined. Spread over the batter in the crust to form the second layer.
- Cook for 40-50 minutes. The edges should be puffy and look done while the center should still be slightly "jiggly", like slightly set jello.
- Let the cheesecake cool to room temperature on a cooling rack. Once cooled, cover with enclosed lid from the graham cracker crust and let refrigerate for at least 8 hours. For best results refrigerate overnight.
- Garnish the pie, or each slice when serving, with whipped cream and chopped pecans.