Double Layer Pumpkin Cheesecake

Double Layer Pumpkin Cheesecake

A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream.
5 from 6 votes
Prep Time 30 mins
Cook Time 40 mins
Total Time 4 hrs 10 mins
Course Dessert
Servings 8


  • 2 (8 oz) pkgs cream cheese softened
  • 1/2 cup white sugar
  • 1/2 tsp vanilla extract
  • 2 eggs
  • 1 prepared graham cracker crust
  • 1/2 cup pumpkin puree
  • 1/2 tsp ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1/2 cup frozen whipped topping thawed


  • Preheat oven to 325 degrees F.
  • 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.


Keyword cheesecake, Christmas party, desserts, Double Layer Pumpkin Cheesecake, Pie, pumpkin, Recipe
Tried this recipe?Let us know how it was!

Sign up now and be the first to know about all things Circle!

All fields are required.