Double Layer Pumpkin Cheesecake is the perfect dessert for fall, combining the creamy richness of classic cheesecake with the warm, spiced flavors of pumpkin pie. The contrasting layers—one tangy vanilla cheesecake and one pumpkin-spiced—create a visually stunning and deliciously balanced dessert. This cheesecake is set on a buttery graham cracker crust and topped with a dollop of whipped cream or a sprinkle of cinnamon, making it a show-stopping centerpiece for your holiday table or any cozy gathering.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- ½ tsp vanilla extract
- 2 large eggs
- ½ cup canned pumpkin puree
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
For the topping (optional):
- Whipped cream
- Cinnamon or nutmeg for garnish
Instructions
- Prepare the crust:
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, then let cool while preparing the filling.
- Make the filling:
- In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add eggs one at a time, beating well after each addition.
- Layer the cheesecake:
- Remove 1 cup of the cream cheese mixture and spread it evenly over the cooled crust to form the first layer.
- To the remaining mixture, add the pumpkin puree, cinnamon, nutmeg, and ginger. Mix until well combined.
- Gently pour the pumpkin mixture over the first layer, spreading evenly.
- Bake:
- Place the cheesecake in the oven and bake for 50-55 minutes, or until the center is slightly set but still jiggles slightly when shaken.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Chill:
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to fully set.
- Serve:
- Run a knife around the edge of the cheesecake before removing the sides of the springform pan.
- Top with whipped cream and a sprinkle of cinnamon or nutmeg, if desired.
Enjoy the creamy layers of fall flavor in every bite!
