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.
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.