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A slice of layered pumpkin cheesecake on a white plate
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Layered Pumpkin Cheesecake

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!
Prep Time15 minutes
Cook Time40 minutes
Cool & Chill6 hours
Total Time6 hours 55 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin cheesecake, pumpkin cheesecake recipe, recipe for pumpkin cheesecake
Servings: 8 slices

Ingredients

FOR THE CRUST

  • 1 & 1/2 cups graham cracker crumbs (see note)
  • 6 tablespoons butter melted
  • 1/4 cup granulated sugar

FOR THE CREAM CHEESE LAYER

  • 16 ounces cream cheese softened to room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs

FOR THE PUMPKIN LAYER

  • 1/2 cup canned pumpkin puree
  • 3 tablespoons brown sugar
  • 1 teaspoon pumpkin pie spice
  • fresh piped whipped cream for serving

Instructions

  • 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.

Video

Notes

Make your own crumbs. If you can't find the pre-ground crumbs at the store, you can make your own. You'll need about 10 graham cracker sheets.
Use a prepared crust. To save time, you can use a (9 inch) prepared graham cracker crust in lieu of the homemade crust.

Nutrition

Calories: 449kcal | Carbohydrates: 38g | Protein: 6g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 126mg | Sodium: 369mg | Potassium: 161mg | Fiber: 1g | Sugar: 28g | Vitamin A: 3475IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg