Double Layer Pumpkin Cheesecake
This pumpkin cheesecake recipe makes a creamy cheesecake base topped with a layer of spiced pumpkin cheesecake filling on a graham cracker crust. A great alternative to traditional cheesecake and with two layers of creamy goodness, this pumpkin cheesecake recipe makes a decadent treat that will be the star of your Thanksgiving dessert table.
Cheesecake Layer
Pumpkin Layer
Instructions
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Step 1
Preheat the oven to 325 degrees.
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.
Spread 1 cup batter in the graham cracker crust.
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Step 2
To make the pumpkin layer, add pumpkin puree, cinnamon, and pumpkin pie spice to the remaining batter; stir gently until well blended.
Carefully spread on top of plain cheesecake batter in the crust.
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Step 3
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.
Remove from the oven, set on a wire rack, and cool to room temperature, 1 to 2 hours. Then refrigerate for at least 3 hours before serving, preferably overnight.
Note
This is a recipe I saw quite a few years ago on the YouTube channel Mandy In The Making and I thought it looked like something that we'd love, especially my daddy. I could not find the video again to save my life so I reached out to Mandy and she was happy to send me the link to this recipe which she found on All Recipes. Thanks for sharing it with me Mandy, now it shows up every year like clockwork for Thanksgiving.