Double Layer Pumpkin Cheesecake is one of my favorite holiday desserts to serve up my family at our holiday feast. You have a gingersnap crust, that has a double layer pumpkin cheesecake filling. Topped with a whipped cream topping for the ultimate creamy consistency. Check out the rest of my cheesecake recipes.
But what I love about this pumpkin cheesecake is that it is a super easy layered pumpkin cheesecake. If you want something easy but yet delicious I highly recommend giving this cheesecake recipe a try.
Double Layer Pumpkin Cheesecake
Velvety smooth cheesecake with a warm spiced flavored pumpkin cheesecake. I will walk you through some tips and tricks so that you have a no-fail cheesecake recipe that you will be proud to serve up the family and guests.
How Do You Make Layered Pumpkin Cheesecake
Start by working on your gingersnap cookie crust. Press it down in the pie pan. I find that using the back of a measuring cup is a great way to get it pressed down nicely.
Then in a bowl, you want to whip up the cheesecake batter. This is when the double layer comes in. Divide the cheesecake batter up. The first layer is added into the gingersnap cookie crust.
The remaining batter will have pumpkin, cinnamon, cloves, and nutmeg added to it. Carefully pour the remaining batter into the pan. Try not to disturb the first cheesecake layer.
Then bake it in the oven by following the directions below. Then once it has cooled and chilled you will assemble your layered pumpkin cheesecake as directed.
Can I Use Regular Graham Cracker Crust Instead of Gingersnaps
Of course. Feel free to make a classic cracker crust if you are not a fan of gingersnaps. I love the gingersnaps as it adds a bit more spice to the recipe but it won’t affect much if you use graham crackers instead!
To substitute the graham cracker crumbs for the gingersnap cookies, switch the 1 1/2 cups gingersnap crumbs for graham cracker crumbs. It’s that easy.
Can I Make Cheesecake In Advance?
Absolutely! Cheesecake has to chill so it sets up, so making ahead of time is a great idea. You can make this up to two days in advance. Just store the cheesecake in the fridge until you are ready to serve it up.
You can also make this much farther in advance by freezing it after it’s baked. To freeze the cheesecake, first freeze it in its springform pan. Once it’s frozen solid, remove it from the pan and wrap it tightly in plastic wrap and then in heavy-duty tin foil. I’m also super general with wrapping the cheesecake to avoid freezer burn.
Thaw the double layer pumpkin cheesecake overnight in the fridge. I would recommend removing the plastic wrap and foil before thawing it and placing the cheesecake on a plate.
How To Store Pumpkin Layer Cheesecake
You will need to store your cheesecake in the refrigerator in an airtight container. The reason being is that the ingredients used have to be stored in the fridge or they will go bad.
If you prefer a warmer cheesecake you can allow your cheesecake to sit at room temperature for 30 minutes or so to warm up.
Other Pumpkin Recipes
- Pumpkin Oatmeal Chocolate Chip Cookies | If you are a fan of cookies this recipe is a winner. Tender and moist pumpkin and oat cookies with studded chocolate chips in every bite.
- Easy Pumpkin Spice Cake | Here is a fantastic pumpkin spice cake with a brown butter frosting. A really delicious and rich cake to make and serve any day of the week.
- Mini Maple Pumpkin Pies | A bite-size maple pumpkin pie that will melt in your mouth. This recipe is downright incredible down to the last crumbs.
- Pumpkin Crunch Cake | This one-pan cake is easy to make and is the taste of fall. Dump everything in the dish and bake!
Tips For Making Pumpkin Cheesecake
- Ensure you use softened cream cheese. If you don’t it will give your cheesecake a cottage cheese curdle texture as it bakes up.
- Don’t overmix the cheesecake batter or it will crack as the air bubbles release of the cheesecake bakes up.
- If you don’t have the spices you can replace for a pumpkin pie spice and still get great flavor
Double Layer Pumpkin Cheesecake
- 1 1/2 cups gingersnap cookies finely grounded
- 6 tablespoons unsalted butter melted
- 1/3 cup granulated sugar
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees. Spray the sides of a 9-inch springform pan with non-stick baking spray.
- Add the gingersnaps in a food processor. Pulse into fine crumbs.
- Add in the butter and sugar. Pulse until well combined.
- Press the crust into the bottom of the springform pan and set aside.
- Add the cream cheese, vanilla, and 3/4 cup sugar in a large bowl. Beat with a hand mixer on medium until smooth and creamy.
- Add the eggs, one at a time. Beat in each egg and scrape down the sides of the bowl before adding the next.
- Add in the sour cream and continue to beat on medium.
- Measure out 2 cups of this mixture and pour it onto the crust.
- Add the pumpkin puree, cloves, and nutmeg to the remaining cheesecake mixture. Beat until well combined.
- Pour the pumpkin mixture over the first layer and carefully spread to the edges.
- Wrap the cheesecake in two layers of heavy-duty tin foil. You can also set the cheesecake in a slightly larger silicone pan instead of wrapping in tin foil.
- Place the cheesecake wrapped in tin foil or the silicone pan that's holding the cheesecake pan and set it in a slightly larger pan. Fill the outer pan with an inch of hot water
- Place in the preheated oven and bake for 60 minutes, until the sides are set and the middle has a little jiggle. Crack the oven door, turn the oven off and allow it to slowly cool for another 60 minutes. Move the cheesecake into the fridge and chill overnight.
- Add the heavy cream, vanilla, and sugar to a large bowl and mix on high for several minutes, until medium peaks are reached. Fill a piping bag and pipe dollops on the cheesecake.