Desserts Cakes Cheesecake Recipes Pumpkin Cheesecake Recipes Double-Layer Pumpkin Cheesecake 4.8 (3,981) 2,735 Reviews 518 Photos 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 — especially for pumpkin fans! Submitted by Stephanie Phillips Updated on August 30, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 518 518 518 518 Prep Time: 20 mins Cook Time: 35 mins Additional Time: 4 hrs Total Time: 4 hrs 55 mins Servings: 8 Yield: 1 (9-inch) cheesecake Jump to Nutrition Facts Jump to recipe With two layers of creamy goodness, this pumpkin cheesecake recipe makes a decadent treat that will be the star of your Thanksgiving dessert table. How to Make Pumpkin Cheesecake You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated pumpkin cheesecake: Make the bottom layer and spread ½ the batter in the bottom of a prepared graham cracker crust.Add the pumpkin and spices to the remaining batter, then spread it over the bottom layer.Bake the cheesecake until the center is almost set. Cool and refrigerate overnight. How to Tell When Pumpkin Cheesecake Is Done Using an oven mitt, gently shake the cheesecake. If everything looks set except for a small circle in the center, the cheesecake is done. It will finish setting during the cooling and refrigeration process. How Long Does Pumpkin Cheesecake Last? The pumpkin cheesecake will last for about four days if it's stored in an airtight container in the refrigerator. A cheesecake should never sit at room temperature for more than two hours. Can You Freeze Pumpkin Cheesecake? You can keep your pumpkin cheesecake for longer if you freeze it. To freeze cheesecake, wrap the whole cake (or individual slices) in a layer of storage wrap. Follow it up with a layer of foil for added protection. Freeze for up to one month. Thaw in the refrigerator overnight. How to Serve Pumpkin Cheesecake As delicious as this pumpkin cheesecake is by itself, you can take it over the top by serving it with a dollop of whipped cream. You could also drizzle the slices with a homemade caramel sauce for an extra dose of decadence. Allrecipes Community Tips and Praise "This is a fantastic pumpkin cheesecake recipe," raves ChefBeth. "It is so easy to make and it is so good. I prefer this over regular pumpkin pie any day!" "Super easy and tasted great!" according to mama_d. "A regular 9-inch graham cracker crust worked perfectly. Kids demanded that next time I make 2 pies so everyone could have seconds. Ended up making for Thanksgiving with the extended family as well as for work potluck and everyone loved it!" "My favorite dessert by far," says tara24. "I've made it probably 10 times this past year, and everyone who eats it loves it (even those who don't really like cheesecake or pumpkin)! I bake it on a baking pan with a little bit of water in the pan so that it doesn't crack." Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings Cheesecake Layer: 2 (8 ounce) packages cream cheese, softened ½ cup white sugar ½ teaspoon vanilla extract 2 large eggs 1 (9 inch) prepared graham cracker crust Pumpkin Layer: ½ cup pumpkin puree ½ teaspoon ground cinnamon 1 pinch ground cloves, or more to taste 1 pinch ground nutmeg, or more to taste Directions Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). AllRecipes / Julia Hartbeck 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. AllRecipes / Julia Hartbeck Spread 1 cup batter in the graham cracker crust. AllRecipes / Julia Hartbeck To make the pumpkin layer: Add pumpkin puree, cinnamon, cloves, and nutmeg to the remaining batter; stir gently until well blended. AllRecipes / Julia Hartbeck Carefully spread on top of plain cheesecake batter in the crust. AllRecipes / Julia Hartbeck 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. AllRecipes / Julia Hartbeck Remove from the oven, set on a wire rack, and cool to room temperature, 1 to 2 hours. AllRecipes / Julia Hartbeck Refrigerate for at least 3 hours before serving, preferably overnight. AllRecipes / Julia Hartbeck I Made It Print 7,549 home cooks made it! Nutrition Facts (per serving) 415 Calories 28g Fat 35g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 415 % Daily Value * Total Fat 28g 36% Saturated Fat 14g 72% Cholesterol 108mg 36% Sodium 354mg 15% Total Carbohydrate 35g 13% Dietary Fiber 1g 3% Protein 7g 14% Vitamin C 1mg 1% Calcium 63mg 5% Iron 2mg 9% Potassium 148mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.