Two-Layer Pumpkin Cheesecake

Two-Layer Pumpkin Cheesecake with Graham Cracker Crust Recipe



It’s officially fall which means it’s time to start thinking about Thanksgiving. But before you can think about turkey, you need to have a pumpkin cheesecake. That is the best part of the meal!

The thing is, everyone has their own recipe for pumpkin cheesecake and they are all great in their own way. So if you’re looking for something new this year, try this cheesecake.

Made with cream cheese, sugar, vanilla extract, eggs, prepared graham cracker crust, pumpkin puree, ground cinnamon, ground nutmeg, ground cloves, and frozen whipped topping.

This decadent dessert has a graham cracker crust, a thin layer of regular cheesecake, and a thick layer of pumpkin cheesecake. The perfect combination. The regular cheesecake breaks up the rich pumpkin and creates a nice balance.

Great for Thanksgiving or The Holidays! It’s easy to make, and better if you make it the day before, saving you time on the day you will be serving it.

We have more Pumpkin Recipes here,

more Dessert Recipes here,

and more Fall Recipes here!

Closeup of Two-Layer Pumpkin Cheesecake on a white plate



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Two-Layer Pumpkin Cheesecake on a  white plate with a fork. A pumpkin in the background.

Ingredients you will need

Equipment you will need

How to make Two-Layer Pumpkin Cheesecake

  1. Preheat oven to 325° f
  2. In a stand mixer, or large mixing bowl, add cream cheese, sugar, and vanilla.
  3. With the stand mixer, or a hand mixer, beat until smooth.
  4. Beat in one egg at a time.
  5. Take out 1½ cups of the batter and place in the bottom of the prepared graham cracker crust. Spread to an even layer. Set aside for later.
  6. In the bowl of batter, add pumpkin, cloves, cinnamon, and nutmeg. Gently stir to mix well.
  7. Pour on the crust and gently spread to an even layer.
  8. In preheated oven, bake 35 – 40 minutes or until the center is barely set.
  9. Place on cooling rack to cool.
  10. Place in the refrigerator for a minimum of 3 hours to overnight.
  11. To serve, top with whipped cream.

    Optional: Top with chopped walnuts or pecans, and for an even richer dessert, a little caramel sauce.
Closeup of Two-Layer Pumpkin Cheesecake on a white plate.

Two-Layer Pumpkin Cheesecake

Nesting Lane Indulge
Two-Layer Pumpkin Cheesecake Dessert Recipe with a graham cracker crust. This decadent dessert has a graham cracker crust, a thin layer of regular cheesecake, and a thick layer of pumpkin cheesecake. The perfect combination. The regular cheesecake breaks up the rich pumpkin and creates a nice balance.
5 from 1 vote
Prep Time 30 mins
Cook Time 40 mins
Cooling Time 3 hrs
Total Time 4 hrs 10 mins
Course Dessert
Cuisine American
Servings 8

Ingredients
  

Instructions
 

  • Preheat oven to 325° f
  • In a stand mixer, or large mixing bowl, add cream cheese, sugar, and vanilla.
  • With the stand mixer, or a hand mixer, beat until smooth.
  • Beat in one egg at a time.
  • Take out 1½ cups of the batter and place in the bottom of the prepared graham cracker crust. Spread to an even layer. Set aside for later.
  • In the bowl of batter, add pumpkin, cloves, cinnamon, and nutmeg. Gently stir to mix well.
  • Pour on the crust and gently spread to an even layer.
  • In preheated oven, bake 35 – 40 minutes or until the center is barely set.
  • Place on cooling rack to cool.
  • Place in the refrigerator for a minimum of 3 hours to overnight.
  • To serve, top with whipped cream.

Notes

Optional: Top with chopped walnuts or pecans, and for an even richer dessert, a little caramel sauce.

Nutrition

Calories: 426.2kcalCarbohydrates: 36.1gProtein: 6.3gFat: 29.3gSaturated Fat: 13.9gCholesterol: 109mgSodium: 372.1mgFiber: 0.6gSugar: 27g
Keyword Cheesecake, Dessert, Holiday, Kid Friendly, Pumpkin, Vegetarian
Tried this recipe? Let us know what you think!Mention @nestinglaneindulge or tag #nestinglaneindulge!

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