Double layer pumpkin cheesecake pie has two layers of pumpkin cheesecake inside a convenient store-bought graham cracker crust. This is an easy cheesecake recipe that even beginners can make. Top with some fresh whipped cream for the ultimate Fall dessert or add it to your Thanksgiving dessert table.
I seriously cannot get enough pumpkin in my life! I do need to stop with all the pumpkin recipes because Thanksgiving is like right around the corner and then Christmas. Why do the days go so fast? I saw this countdown on Facebook the other day that said we only have 9 weekends before Christmas?! When you put it that way I really start to panic.
Do you do your Christmas shopping early? Or wait until last minute? I do a little bit of both. You can find really great sales a few months before the Holidays. So I am pretty much stalking all the toy stores online for the few months before Christmas.
With Thanksgiving on it’s way I am trying to share some recipes for you all to try. I don’t know about you but I love trying new recipes. I’m not one of those people that has to have the exact same thing at the Thanksgiving table every single year; I love change and trying new foods so I am always on the look out for new recipes to make.
I already posted this buttery cracker sweet potato casserole which NEEDS to be on your Thanksgiving menu. Such a delicious twist to the classic and it’s also great for those that don’t like the marshmallow or pecan topping of the traditional sweet potato casserole. I also posted this {no creamed soup, no mushrooms} green bean casserole as well. We don’t care for mushrooms at my house so this is made frequently.
This cheesecake pie can be made in minutes. Yes, just a few minutes. If you’ve been scared of cheesecake or can’t ever get it to turn out right then this will be your new best friend. It’s a simple recipe that yields a fail-proof cheesecake. No cracks, no water baths, and no special cooling techniques.
It also uses a store-bought prepared graham cracker crust. So easy! Of course, you can make your own if you want but I personally prefer the store bought ones because the crust holds together. Whenever I have attempted to make my own, the graham crackers are loose and don’t hold their shape in the crust.
The entire pie is one batter that you divide in half. Add pumpkin and some spices to half of it and then layer the two inside the crust. Let it bake and then be sure and let it cool completely.
It’s best to make it the day before so you can cool it and then refrigerate it overnight. Cheesecake NEEDS to have lots of time in the fridge. Don’t expect to make this the day of and have it ready. Make it the day before.
Tips for making layered pumpkin cheesecake
This is the perfect dessert to make ahead of time. It needs to be refrigerated overnight so make it the day before and put it in the fridge at night. Just pull it out of the fridge the next day, slice it up, and serve it.
The recipe only needs 1/2 cup of pure pumpkin so it’s the perfect way to use up some pumpkin leftovers.
If you prefer homemade graham cracker crust then do that instead of the store-bought crust.
It’s best to use full-fat, regular cream cheese. Yes you can use the 1/3 less fat cream cheese but it’s not as thick and creamy tasting as the full-fat cream cheese. For best taste, stick with regular cream cheese.
Try these other pumpkin recipes
- Pumpkin Cream Cheese Streusel Muffins
- Pumpkin Pie Poke Cake
- Pumpkin Banana Chocolate Chip Bread
- Cinnamon Streusel Pumpkin Cake
Double Layer Pumpkin Cheesecake Pie
Ingredients
- 1 (9-inch) graham cracker crust
- 2 bars (8 oz each) cream cheese, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup pure pumpkin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
Instructions
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Heat oven to 325 degrees.
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In a large bowl, or bowl of a stand mixer, beat together the cream cheese, sugar and vanilla until smooth.
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Add in eggs, one at a time, beating well after each.
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Remove 1 cup of batter and spread into bottom of the graham cracker crust.
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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.
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Cook for 40-45 minutes. The edges should be puffy and look done while the center should still be slightly "jiggly".
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Let the cheesecake cool completely on a cooling rack. Once cooled, cover with enclosed lid from the graham cracker crust and let it refrigerate for at least 8 hours. For best results refrigerate overnight.
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Garnish with whipped topping before serving.
Recipe Notes
It's best to use full-fat cream cheese.
You want to make sure that the cream cheese is softened to prevent lumps when you mix it in. I put mine in a microwave safe bowl and cook it for about 45 seconds to make sure it's nice and soft. You don't want it super hot, just put it in the microwave long enough for it to get warm & softened.
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