Double Layer Pumpkin Cheesecake – The Girl Who Ate Everything

Double Layer Pumpkin Cheesecake has a layer of cheesecake topped with a layer of pumpkin cheesecake in a graham cracker crust. If you want a super easy Thanksgiving dessert, this cheesecake recipe takes minutes to make.

I may earn commissions for purchases made through links on this post.

DOUBLE LAYER PUMPKIN CHEESECAKE

This is one of those desserts that looks like it was really hard but actually is super easy. This has a layer of cheesecake and then a layer of pumpkin cheesecake all made from the same batter. I thought it was to die for and so easy that every time I make it I think, “That’s all..I’m done?” Yup. That easy.

Make it the day before Thanksgiving. It tastes good the day it’s cooked and even better the next day.

1. 1. 1. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time.

         

      2. Remove 1 cup of batter and spread into bottom of crust; set aside.
      3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. 
      4. Carefully spread over the batter in the crust.
      5. Bake in preheated oven to 325 degrees for 35 to 40 minutes, or until center is almost set.

   Allow to cool, then refrigerate for 3 hours or overnight. Garnish with whipped cream before serving.

CAN I MAKE THIS AHEAD OF TIME?

Yes. As with most cheesecakes, they can be made ahead of time and are almost better the next day. Make up to 5 days ahead of time. This can be frozen as well.

OTHER PUMPKIN RECIPES:

Double Layer Pumpkin Cheesecake

Double Layer Pumpkin Cheesecake has a layer of cheesecake topped with a layer of pumpkin cheesecake in a graham cracker crust. If you want a super easy Thanksgiving dessert, this cheesecake recipe takes minutes to make.

• 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
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg

• Preheat oven to 325 degrees.

• 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. If the crust begins to brown too much cover with a pie crust shield or cover the edges with aluminum foil. Don’t worry if there are a couple of cracks; when you refrigerate it they will close up. Allow to cool, then refrigerate for 3 hours or overnight. Garnish with whipped cream before serving.

CAN I MAKE THIS AHEAD OF TIME?

Yes. As with most cheesecakes, they can be made ahead of time and are almost better the next day. Make up to 5 days ahead of time. This can be frozen as well.

Source: Allrecipes

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!