Double Layer Pumpkin Cheesecake

The perfect fall cheesecake! I can’t believe I wait this long every year to make one of my family’s favorite desserts. This elegant simple dessert is made every year in our home and the crust is even homemade.

Double Layer Pumpkin Cheesecake

Graham Cracker Crust:


2 1/2 cups graham crackers, crushed using food processor

1/2 cup sugar

1/4 cup unsalted butter, melted

1 teaspoon cinnamon


Preheat oven to 375 degrees.

In a small batter bowl, combine ingredients well. Press graham cracker mixture into an ungreased 9-inch pie plate or spring form pain. (Crust will go up the sides a little.)

Bake for 8-10 minutes or until crust is lightly brown. Remove from oven and let cool on a wire rack. Fill with pumpkin cheesecake filling as directed below.



2 8-ounce packages of cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla extract

2 eggs

3/4 cup pumpkin puree

1/2 teaspoon cinnamon

1/2 teaspoon pumpkin spice

1 pinch ground cloves

Dash of nutmeg


Preheat oven to 325 degrees.

In a large bowl, combine cream cheese, sugar and vanilla. Beat until creamy and smooth. Add eggs, one at a time and blend well. Reserve 1 cup of filling, spread evenly over graham cracker crust, set aside.

To remainder filling, add pumpkin puree and spices and stir until well blended. Spread carefully and evenly over the top of filling already on crust.

Bake in preheated oven for 35 minutes or until filling is almost set.  Remove from oven and let cool on a wire rack. Chill in refrigerator for 3 hours or overnight. Serve with whipped topping and a sprinkle of nutmeg and cinnamon. 

Recipe Note: To make this dessert even more delicious, try drizzling caramel sauce over the whipped topping. Yum!

Alternate toppings: Omit the pumpkin puree for a regular cheesecake filling and top with  Raspberry, Blueberry or Strawberry Sauce; Chopped Oreo Cookies; Pecans or Pralines with Caramel Sauce; Chocolate Sauce


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