Hey there, fellow dessert lovers! 🎉 Are you ready to impress your family and friends with a show-stopping dessert that’s both delicious and easy to make? Look no further! Today, I’m excited to share with you my secret recipe for the best double layer pumpkin cheesecake that’s perfect for Thanksgiving or any fall gathering. This recipe is a game-changer, and I just can’t wait for you to try it out!
Why You’ll Love This Recipe
- Perfectly combines the warmth of pumpkin with the creaminess of cheesecake
- Easy to make with a prepared graham cracker crust
- Two delicious layers that will impress your guests
- Can be made ahead of time for stress-free entertaining
- Lighter than traditional cheesecake, making it a great option for quick family dinners or 30-minute meals
Ingredients
Here’s what you’ll need to make this incredible double layer pumpkin cheesecake:
- 1 (9-inch) prepared graham cracker crust
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1/2 cup frozen Cool Whip, thawed
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process to create this masterpiece:
- Preheat the oven to 325 degrees Fahrenheit.
- Prepare the crust if making from scratch. Otherwise, place the pie crust on a baking tray.
- Beat together the cream cheese, sugar, and vanilla until smooth, scraping the bowl’s sides as needed.
- Add the eggs one at a time, gently incorporating them individually.
- Remove 1 cup of the batter and place in a separate bowl. Spread the remaining batter over the pie crust.
- Mix the pumpkin puree and spices in with the reserved 1 cup of cheesecake mix. Gently blend until smooth. Carefully spoon this over the cheesecake batter, spreading to the edge of the pie.*
- Bake for 35 to 40 minutes, checking that it’s done with a gentle nudge before removing from the oven.
- Leave the cheesecake to cool on the counter and then place in the fridge for at least 3 hours. (Overnight is best.)
- Serve with a big spoonful of Cool Whip. Enjoy!
Pro Tips for Making the Recipe
Here are some tips to ensure your double layer pumpkin cheesecake turns out perfectly every time:
- Make sure the cream cheese is softened to avoid lumps in the batter.
- Don’t overmix the batter after adding the eggs, as this can incorporate too much air and cause cracking.
- Let the cheesecake cool completely in the pan before refrigerating to prevent cracking.
- For a creamy garlic pasta side dish, try pairing this cheesecake with a simple garlic butter pasta for a balanced meal.
How to Serve
Serving this double layer pumpkin cheesecake is as easy as it gets! Here are a few ideas:
- Top with a dollop of whipped cream or Cool Whip
- Drizzle with caramel sauce for an extra touch of sweetness
- Pair with a scoop of vanilla ice cream
- Add some toasted pumpkin seeds for a decorative touch
Make Ahead and Storage
One of the best things about this recipe is that it can be made ahead of time, making it perfect for busy holiday schedules:
- Prepare the cheesecake up to 2 days in advance and store it in the fridge.
- Freeze the cheesecake for up to 2 months, thawing overnight in the fridge when you’re ready to serve.
- Store leftovers in an airtight container in the fridge for up to 5 days.
And there you have it, folks! A delicious and easy double layer pumpkin cheesecake that’s sure to become a new family favorite. Don’t forget to check out some of our other amazing cheesecake recipes, like the How to Make the Best Blueberry Crumble Cheesecake and the How to Make the Best New York Cheesecake Recipe. Happy baking, and don’t forget to share those weeknight dinner ideas with your friends and family!
Double Layer Pumpkin Cheesecake Recipe
Ingredients
Crust
- 1 (9-inch) prepared graham cracker crust
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1/2 cup frozen Cool Whip, thawed
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Prepare the crust if making from scratch; otherwise, place the pie crust on a baking tray.
- Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs one at a time, gently incorporating them individually.
- Remove 1 cup of the batter and place it in a separate bowl. Spread the remaining batter over the pie crust.
- Mix the pumpkin puree and spices into the reserved 1 cup of cheesecake mix. Gently blend until smooth, then spoon this over the cheesecake batter, spreading to the edge of the pie.
- Bake for 35 to 40 minutes, checking that it's done with a gentle nudge before removing from the oven.
- Let the cheesecake cool on the counter, then place it in the fridge for at least 3 hours. Serve with a big spoonful of Cool Whip.
