This Layered Pumpkin Cheesecake is the best combination of two dessert favorites, including a creamy cheesecake base, a layer of spiced pumpkin cheesecake, and a graham cracker crust. It’s the perfect way to satisfy both pumpkin pie and cheesecake lovers at holiday time!
The Best Layered Pumpkin Cheesecake
This layered pumpkin cheesecake is truly the ultimate holiday dessert. It’s the perfect combination of cheesecake and pumpkin pie, with the lovely spiced flavor of pumpkin pie and the tangy cheesecake flavor and texture.
I love how easy this cheesecake is to prepare and it’s great for prepping a day or two in advance. Put this one on your Thanksgiving menu – everyone will love it!
Why You’ll Love This Pumpkin Cheesecake Recipe
- Two classics in one. You get that creamy texture and tangy flavor of a classic cheesecake plus all the spiced flavor of pumpkin pie.
- Perfect for making ahead. This cheesecake is best when it’s chilled in the fridge overnight, so this is one dessert you can prepare a day or two ahead of time. Less stress on the big day!
- No water bath needed. One reason many people avoid making cheesecakes is the need for a water bath but I have good news – no water bath is needed for this pumpkin cheesecake recipe.
Here’s what you’ll need for this pumpkin cheesecake recipe.
(Scroll below to the printable recipe card for details and measurements.)
- Graham cracker crumbs – You can make your own by crushing approximately 10 graham cracker sheets.
- Butter – Melted butter helps form the graham cracker crust.
- Sugars – Both granulated sugar and brown sugar are used for sweetness and the best flavor.
- Cream cheese – Softened to room temperature for the cheesecake filling.
- Vanilla extract – For additional flavor.
- Eggs – Gives the cheesecake stability.
- Pumpkin puree – Canned pumpkin puree, not pumpkin pie filling, which is already spiced.
- Pumpkin pie spice – We use our homemade pumpkin pie spice recipe, but you can certainly buy it at the store.
- Whipped cream – For serving.
How to Make Layered Pumpkin Cheesecake
Making this layered pumpkin cheesecake is easy without any water bath needed.
(Scroll to the bottom for our easy printable recipe with the complete directions, and don’t miss the video below.)
- Make the crust. Combine the graham cracker crumbs, butter, and granulated sugar. Press into a pie pan. Bake at 350F for 7-8 minutes. Cool.
- Make the cheesecake layer. Beat the cream cheese, sugar, and vanilla until smooth. Add the eggs, one at a time. Transfer one cup of the mixture to the cooled graham cracker crust.
- Make the pumpkin layer. Stir the pumpkin puree, brown sugar, and pumpkin pie spice into the remaining cheesecake batter. Spread on top of the plain cheesecake layer.
- Bake. Reduce oven temp to 325F and bake for 35 to 40 minutes.
- Cool. Cool your pumpkin cheesecake on a wire rack for 1 to 2 hours to room temperature then refrigerate for at least 4 hours (ideally overnight.)
Tips and Variations
- Use a prepared crust. To save time, you can use a (9 inch) prepared graham cracker crust in lieu of the homemade crust.
- Make your own pumpkin pie spice. If you don’t have pumpkin pie spice, you can substitute as follows: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon EACH ground ginger and ground cloves.
- How do you know when pumpkin cheesecake is ready? The edges should be puffed and the surface firm, except for a small spot in the center that lightly jiggles when you shake the pan.
- Cool slowly. It’s important to let the pumpkin cheesecake come to room temperature before placing it in the fridge. Chilling it too quickly can result in a cracked cheesecake.
Video: Layered Pumpkin Cheesecake
- Fridge. Store leftover pumpkin cheesecake in the fridge for up to 4 days, either in an airtight container or wrapped tightly in plastic.
- Freezer. You can also freeze this cheesecake for up to 3 months. Allow to chill completely in the fridge, then wrap tightly with plastic and foil. Thaw in the fridge then enjoy.
More Pumpkin Desserts:
Layered Pumpkin Cheesecake
- 1 & 1/2 cups graham cracker crumbs (see note)
- 6 tablespoons butter , melted
- 1/4 cup granulated sugar
- 16 ounces cream cheese , softened to room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup canned pumpkin puree
- 3 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- fresh piped whipped cream , for serving
- Preheat the oven to 350 degrees F.
- Make the graham cracker crust. In a medium bowl, combine the graham cracker crumbs, butter, and sugar until well combined. Press crumbs firmly into a 9-inch pie pan using your fingers or the back of a measuring cup. Bake for 7-8 minutes, then let cool.
- Reduce the oven temperature to 325 degrees F.
- Make cheesecake layer: Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until smooth and lump-free. Add eggs, one at a time, blending well after each addition.
- Scoop out 1 cup of the cheesecake batter and spread it in the cooled graham cracker crust.
- Make pumpkin layer: Add pumpkin puree, brown sugar, and the pumpkin pie spice to the remaining cheesecake batter; stir gently until well blended.
- Carefully spread the pumpkin mixture on top of plain cheesecake batter in the crust.
- Bake in the preheated 325F oven until the edges are puffed and the surface is firm except for a small spot in the center that slightly jiggles when the pan is gently shaken, 35 to 40 minutes.
- Remove from the oven, set on a wire rack, and cool to room temperature, 1 to 2 hours.
- Then refrigerate for at least 4 hours, ideally overnight.
- Slice and serve with a dollop of fresh pipped whipped cream.