Double Layer Pumpkin Cheesecake

What do you get when you take two-holiday dessert favorites and add them together? The Double Layer Pumpkin Cheesecake recipe you never knew you always needed. This is the dish that is guaranteed to have everyone asking you for the recipe.

Frequently Asked Questions:

Q. What makes this pumpkin cheesecake special? A. The unique combination of flavors in this recipe—creamy cream cheese, white granulated sugar, pumpkin puree, and the blend of ground cinnamon and ginger—creates a taste sensation that is truly unforgettable. Plus, the double-layer approach to this dessert and the crumbly graham cracker crust make it a decadent treat.

Q. How long do I need to bake this cheesecake? A. This scrumptious pumpkin cheesecake needs to be baked for 50-60 minutes, or until the top is lightly golden. Then, let it cool at room temperature for an hour before refrigerating for at least four hours.

Q. Can I make this cheesecake ahead of time? A. Yes! Preparing it the day before you plan to serve it is a great way to ensure you have an impressive dessert that isn’t rushed. Just be sure to refrigerate the cheesecake for at least four hours after baking.

Q. Is this recipe difficult to make? A. Not at all! This pumpkin cheesecake is easy to make and requires just a few simple steps before baking.

Q. Does the type of pumpkin puree I use matter? A. Not really. This recipe will work with any store-bought canned pumpkin puree.

Double Layer Pumpkin Cheesecake

Recipe by Addrecipes
3.6 from 22 votes
Course: Dessert, Cheesecake, CakeCuisine: AmericanDifficulty: Medium


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This double-layer pumpkin cheesecake is sure to be a crowd pleaser! This delicious dessert is perfect for the holidays or any time of year. The combination of flavors in the creamy, rich cheesecake make it an unforgettable taste sensation.


  • 2 (8 ounce) packages cream cheese, softened

  • 1/2 cup white sugar

  • 1/2 teaspoon vanilla extract

  • 2 eggs

  • 1 (9 inch) prepared graham cracker crust

  • 1/2 cup pumpkin puree

  • 1/2 teaspoon ground cinnamon

  • 1 pinch ground cloves

  • 1 pinch ground nutmeg

  • 1/2 cup frozen whipped topping, thawed


  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
  • Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  • Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

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