Double Layer Pumpkin Cheesecake

This pumpkin cheesecake is a great alternative to traditional cheesecake — especially for pumpkin pie fans! A thick, creamy cheesecake base topped with a layer of spiced pumpkin cheesecake filling sits on a graham cracker crust in this easy layered holiday dessert. Two flavors of cheesecake in every bite! Serve with a scoop of vanilla ice cream or a dollop of whipped cream.

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

Ingredients

• ½ cup white sugar
• ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• 2 (8 ounce) packages cream cheese, softened
• 2 large eggs
• 1 (9 inch) prepared graham cracker crust
• ½ cup pumpkin puree
• 1 pinch ground nutmeg, or more to taste
• 1 pinch ground cloves, or more to taste

Recipe Instructions

Step 1

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

Step 2

Make 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. Spread 1 cup batter in the graham cracker crust.

Step 3

Make pumpkin layer: Add pumpkin puree, cinnamon, cloves, and nutmeg to the remaining batter; stir gently until well blended. Carefully spread on top of plain cheesecake batter in the crust.

Step 4

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 5

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

Step 6

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