This Double Layer Pumpkin Cheesecake will blow you away with it’s creamy, velvet-y, rich pumpkin and cheesecake flavor – this will quickly become your new go-to favorite pie!
My top three favorite pies in all of earth are: pumpkin pie, marionberry pie and cheesecake (which yes, happens to qualify as pie in my book). 🙂
Add pumpkin pie + cheesecake and you’ve made at least two of my pie dreams come true. That’s what this pie is all about. Pie dreams.
This one, I’m sure, will quickly become one of your favorites too.
This Double Layer Pumpkin Cheesecake is softer in texture than a traditional cheesecake, and more pumpkin pie-like in texture. Your first bite is simply luxurious and then when you taste it, you experience a pie that is velvet-y, creamy, smooth and rich. The perfect balance of pumpkin pie and creamy cheesecake. Not to sweet, but jussssst right.
If you remember, I recently posted a recipe for a 4 Ingredient Graham Cracker Crust. That crust is so easy and simple to make, and it marries perfectly with this fast and easy pumpkin cheesecake.
Shhhhh… secret. –> You’ll want to polish off the entire cheesecake by yourself. 🙂 Truth.
We loved this cheesecake so much, I made up some random hashtag thoughts on this recipe. #amazingpie #easyrecipe #comfortfood #cheesecake #pumpkin #pumpkincheesecake #fallrecipes #holidayrecipe #dessertdreams. #PIEDREAMS #piedreamsdocometrue. Won’t you join me in the hashtag celebration for this gem? 🙂 What would you call it?
I have made dozens, if not hundreds, of cheesecakes in my life – and I have to say, this one by far, is at the top of the list. Not only is it easy-peasy to whip up, but the flavor will convince you that it’s a gourmet cheesecake that you could order in a 5 star restaurant. One that tastes like you’ve slaved over it for hours. Winner!
For most cheesecakes that I make, I use a springform pan. This one, however, worked just as beautifully baked in a simple pie plate. If you do decide to use the pie plate method, just be sure that your Graham Cracker Crust comes up all sides of the pie plate, so that it’s easy for cutting and removing a slice after it’s baked. Here is a quick snapshot of the pie before it was cooked.
Whether you like your cheesecake with whipped topping or plain, I can assure you that this pie is so packed with incredible pumpkin cheesecake flavor, that you won’t miss the whip topping.
Grab a fork, dig right in, and get down to it. Don’t worry. I’ll wait. It won’t last long. 🙂
What you’ll also love about this Double Layer Pumpkin Cheesecake is that it is great for the holidays, as a fall/holiday/winter dessert for potlucks, or for casual get-togethers with friends and family.
And, you see that pretty swirl on top?
Well, it needed a little bling. So, it was easy to add a little decorative texture to the top by just taking a knife and swirling it around the filling before baking. And whalah! A pretty, decorative, spiral cheesecake that looks just as good as it tastes.
Doesn’t it look all fancy-schmancy and dressed up for your dining occasion? 🙂
I hope you try it. I know you’ll like it.
Double Layer Pumpkin Cheesecake
- 2 8 ounce packages cream cheese, softened
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1/2 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 9 inch prepared graham cracker crust
- Preheat oven to 325 degrees F.
- In a large bowl, combine cream cheese, sugar and vanilla and beat until smooth. Blend in eggs, one at a time. Remove 1 cup of batter and spread into the bottom of crust and set aside.
- Add pumpkin, cinnamon, nutmeg and cloves to the remaining batter and stir gently until well blended. Carefully spread over the cream cheese batter that's already in the crust.
- Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Remove from oven, allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving, if desired.
Recipe adapted from All Recipes Double Layer Pumpkin Cheesecake.