Double Layer Pumpkin Cheesecake

December 11, 2018

The holidays are here which means holiday parties! One of my favorite dessert recipes to share is my Double Layer Pumpkin Cheesecake with a layer of plain cheesecake topped by a layer of pumpkin cheesecake. 😋 I originally found it on back in 2011. It has been my go-to for Thanksgiving and Christmas and brought to lots of fall and winter potlucks in between. Cheesecake is my favorite all-time dessert. Fun fact: I considered having my wedding cake be a cheesecake but didn’t after realizing how expensive the ingredients would be. (Cream cheese & eggs are not cheap.🙄) Anyway,  I’m so glad to share this recipe with you. It’s super simple and sure to impress.


2 (8 oz) packages cream cheese, softened

1/2 cup white sugar

1/2 teaspoon vanilla extract (Use the real thing! It makes a difference in taste.)

2 eggs

1 9 in. prepared graham cracker crust

1/2 cup pumpkin puree

1/2 teaspoon ground cinnamon

1 pinch ground cloves

1 pinch ground nutmeg

1/2 cup frozen whipped topping, thawed (I’ve topped it with canned whipped cream and homemade which is my personal topping preference.)


  1. Preheat over to 325 degrees.
  2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
  3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

This is a very easy dessert that is not only delicious but fancy looking. Let me know if you try it! ❤️🍰