Double-Layer Pumpkin Cheesecake

This pumpkin cheesecake recipe makes two cheesecake layers — vanilla and spiced pumpkin — to deliver fantastic fall flavor in this easy holiday dessert.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 415 Calories

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 2 large eggs
• 1 (9 inch) prepared graham cracker crust
• 1 pinch ground nutmeg, or more to taste
• 1 pinch ground cloves, or more to taste
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon vanilla extract
• 0.5 cup white sugar
• 0.5 cup pumpkin puree

Recipe Instructions

Step 1

Bake in the preheated oven until the edges are puffed and the surface is firm except for a small spot in the center that jiggled when the pan is gently shaken, 35 to 40 minutes.

Step 2

Remove from the oven, set on a wire rack, and cool to room temperature, 1 to 2 hours.

Step 3

Refrigerate for at least 3 hours before serving, preferably overnight.

Step 4

Spread 1 cup batter in the graham cracker crust.

Step 5

Carefully spread on top of plain cheesecake batter in the crust.

Step 6

Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).

Step 7

To make the cheesecake layer: Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until smooth. Add eggs, one at a time, blending well after each addition.

Step 8

To make the pumpkin layer: Add pumpkin puree, cinnamon, cloves, and nutmeg to the remaining batter; stir gently until well blended.