Double Layer Pumpkin Cheesecake

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.

How To Make  Double Layer Pumpkin Cheesecake


– Gingersnap Cookies – Unsalted Butter – Granulated Sugar – Cream Cheese  – Vanilla Extract – Eggs Swipe up for full list of ingredients

Step 1

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.

Step 2

Step 3

Add in the butter and sugar. Pulse until well combined.

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