Double Layer Pumpkin Cheesecake

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Double layer pumpkin cheesecakeI spent Thanksgiving in Austin, Texas at my cousin Rachel’s house, and had the pleasure of baking in a real kitchen. One with lots of counters, drawers, storage–things I don’t have in my tiny apartment kitchen. I made a delicious apple crumble pie, and this pumpkin cheesecake. The bottom layer is plain cheesecake, the top is pumpkin cheesecake.

Double layer pumpkin cheesecake In the interest of full disclosure, I should tell you I hate pumpkin. I hate the texture, the smell, and especially the taste. I also hate cheesecake. But I love my family, so I made them a pumpkin cheesecake. And they loved it and gave it rave reviews. Yay!

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) 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


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

My notes
I made my own crust using the recipe on the box of graham cracker crumbs. It was delicious.

Recipe from All Recipes.


4 Responses to “Double Layer Pumpkin Cheesecake”

    The Secret Ingredient on 1 December 4th, 2007 8:21 pm

    Hooray for the pumpkin haters! I thought I was the only person (and certainly only foodie) who passes on the pumpkin pie every Thanksgiving! Gross texture, gross taste. Ew. My mother in law always makes a pumpkin custard (double ew)—just imagine a big bowl of fluffy pumpkin filling without the crust (the only tolerable part!). HOWEVER—I love pumpkin in savory things… you??? Pumpkin bread, pumpkin pancakes, even pumpkin with sweet sausage, sage, and pasta. Yum. Check out my recipe for pumpkin pancakes with maple butter at….they are yummy, even if you can’t stand pumpkin pie.
    Now, cheesecake, that is harder to hate! 🙂

    Lynn on 2 December 7th, 2007 9:50 pm

    Pumpkin + Cheesecake = twice as nice in my book. What a sweetie you are to bake this for others when you don’t care for it yourself.

    rebecca on 3 December 9th, 2007 8:52 am

    i love pumpkin and everything made with pumpkin. this recipe sounds amazing! i like the fact that you have the two different layers; the pumpkin taste can’t get too overwhelming that way (in case anyone was worried about that).
    well done!

    Kristen on 4 December 13th, 2007 8:14 pm

    Oh…I am one of those people that used to hate pumpkin, but now I love it! This looks fantastic!