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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. 

Pumpkin + cheesecake is the perfect match. You’ll also love these Pumpkin Cheesecake Whoopie Pies and Cream Cheese Streusel Pumpkin Muffins

Slice of double layer pumpkin cheesecake on a white plate topped with whipped cream and pecans.

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. 

Pumpkin cheesecake in a tin foil crust on a white background.

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. 
  • Cinnamon
  • 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. 

How to make pumpkin cheesecake with ingredients needed and step 1 shown in a picture.

Step 2 and step 3 for making pumpkin cheesecake with a photo collage showing the ingredients inside a mixing bowl.

Photo collage with steps for making this cheesecake recipe with pumpkin.

Two pictures of a cooked cheesecake and then a slice of one in the other picture.

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. 

Slice of pumpkin cheesecake on a white plate.

Serving Suggestions

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. 

Slice of pie with a fork on a white plate.

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. 


Slice of double layer pumpkin cheesecake on a white plate topped with whipped cream and pecans.
Together As Family Logo

Double Layer Pumpkin Cheesecake

Author Jessica - Together as Family
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Fridge Time 8 hours
Total Time 8 hours 55 minutes
Servings 8
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. 


  • 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.


Cream Cheese : Make sure the cream cheese is well softened before using it. If it's too cold it own't incorporate smoothly into the cheesecake mixture. I put mine in the microwave for 30-45 seconds to soften it. For best flavor and texture, I would suggest using full-fat cream cheese. I use Philadelphia brand. 
Graham Crust : You want to use the store-bought ready to use graham cracker crust. It's the 6 oz crust found in the baking aisle at the store. Do mot use the 2 extra serving size one. If you prefer, you can make your own instead. 


Calories: 283kcal | Carbohydrates: 21g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 201mg | Potassium: 129mg | Fiber: 1g | Sugar: 19g | Vitamin A: 3210IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg

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Recipe Rating


  1. Kathy Mitchell says:

    Sitting here eating another slice of this wonderful delight! It was so easy and came out perfect. Not too seeet and a subtle pumpkin flavor. This is now my holiday pumpkin dessert. Thank you for sharing. I’m trying to convince myself to not get another slice. Oops, I lost 🙂

  2. What do you mean by cover it with the lid from the pie crust?

    1. Together As Family says:

      The plastic piece that is covering the store bought graham cracker crust is also used as a lid for refrigerating the pie and what not. It’s upside down inside the cracker crust and then when you take it off, turn it right side up, it becomes a lid 🙂

      1. if I wanted to use a spring form pan (9 inches), what would the measurements be for the ingredients? I’d ;like to make a taller pie! This is always a favorite with my family! 🙂

        1. Lucy Pulsipher says:

          You wouldn’t need to change the measurements since the size of a spring form pan and pie pan are similar. Let me know how it turns out!

          1. But if I wanted it to be thicker in a spring form pan, how would I increase and adjust the ingredients ?

  3. Smurfette says:

    If I were to make my own Graham
    Cracker crust what size pie plate would I use for this cheesecake recipe.

    1. Together As Family says:

      You will need a 9″ inch graham cracker crust for this recipe. Enjoy!

  4. Tami Malone-Coates says:

    5 stars
    I was searching for a recipe for this that didn’t have nasty Cool Whip in it and landed on this one. So glad I did! This is my new favorite Thanksgiving pie! It was a hit and so easy to make!

    1. Together as Family says:

      So happy to hear you found the recipe! Glad it work for your Thanksgiving day festivities.

  5. Paula Milton says:

    5 stars
    i was just wondering after you get it to room temp and then chill for an hour instead of 8 hours or overnight why do long in the fridge what does chilling it for so long actually do thank you

    1. Together as Family says:

      It helps to firm it up and gives it a nice cold bite like a classic cheesecake.