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Double Layer Pumpkin Cheesecake

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!
Course: Desserts
Author: Kristi


  • 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.


Serve topped with frozen whipped topping, thawed, if desired.