Double Layer Pumpkin Cheesecake

Amber Gayhardt


This is a fun and festive pie that taste great. Although the prep takes a little the time is well worth the effort. One bite and your taste buds will thank you!!

★★★★★ 1 vote
30 Min
45 Min


2 (8 oz )
packages cream cheese
1/2 c
white sugar
1/2 tsp
vanilla extract
1 ( 9in )
graham cracker pie crust
1/2 c
pumpkin puree
1/2 tsp
ground cinnamon
1 pinch
ground clove
1 pinch
ground nutmeg
1 tub
whip cream
1 pkg
candy corn/ pumpkins

How to Make Double Layer Pumpkin Cheesecake


  • 1Preheat over to 325 degrees Fahrenheit
  • 2In 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
  • 3Add pumpkin, cinnamon, cloves, and nutmeg to remaining batter ans stir gently until well blended. Carefully spread over the batter in crust.
  • 4Bake in over for 45 minutes to 1 hour, or until center is almost set. Allow to cool, then refrigerate for 3 hours or over night. Cover with whip cream, circle the edge with candy corn/ pumpkins before serving.

Printable Recipe Card

About Double Layer Pumpkin Cheesecake

Course/Dish: Pies