Double-Layer Pumpkin Cheesecake
Creamy cheesecake meets spiced pumpkin in this dreamy double-layer dessert. Perfectly smooth, festive, and full of fall flavor.
Servings 12
Ingredients
Cheesecake Layer:
- 1 9 inch prepared graham cracker crust
- 2 8 ounce packages cream cheese, softened
- ½ cup white sugar
- ½ tsp vanilla extract
- 2 large eggs
Pumpkin Layer:
- ½ cup pumpkin puree
- ½ tsp ground cinnamon
- 1 pinch ground cloves or more to taste
- 1 pinch ground nutmeg or more to taste
Instructions
- Gather all your ingredients and preheat the oven to 325°F (165°C).
To make the cheesecake layer:
- In a large bowl, beat the cream cheese, sugar, and vanilla with an electric mixer until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition. Spoon 1 cup of the batter into the graham cracker crust and spread it evenly.
To make the pumpkin layer:
- Stir the pumpkin puree, cinnamon, cloves, and nutmeg into the remaining cheesecake batter. Mix gently until everything is smooth and well combined. Carefully pour this pumpkin mixture over the plain cheesecake layer in the crust.
- Bake in the preheated oven for 35 to 40 minutes, or until the edges are slightly puffed and the center is mostly set but still has a little jiggle when you gently shake the pan.
- Take the cheesecake out of the oven and place it on a wire rack. Let it cool to room temperature for about 1 to 2 hours.
- Once cooled, refrigerate for at least 3 hours before serving, or even better, let it chill overnight for the perfect texture.