Double Layer Pumpkin Cheesecake

5 from 1 vote

Double Layer Pumpkin Cheesecake is one of my favorite holiday desserts to serve up my family at our holiday feast.

Prep Time30

Cook Time1

Chill Time12

Total Time13 30

Servings: slices

Preheat oven to 350 degrees F. Spray the sides of a 9-inch springform pan with non-stick baking spray.
Add the 1 1/2 cups gingersnap cookies in a food processor. Pulse into fine crumbs.
Add in the melted 6 tablespoons unsalted butter and 2 tablespoons granulated sugar. Pulse until well combined.
Press the crust into the bottom of the springform pan and set aside.

Add the 24 ounces cream cheese, 3/4 cup granulated sugar, and 1 teaspoon vanilla extract in a large bowl. Beat with a hand mixer on medium until smooth and creamy.
Add in the 1/2 cup full-fat sour cream and continue to beat on medium.
Add the 3 eggs, one at a time. Beat in each egg and scrape down the sides of the bowl before adding the next.
Measure out 2 cups of the cheesecake batter and pour it onto the crust.
Add the 1 cup 100% pumpkin puree, 1 teaspoon ground cinnamon, 1/8 teaspoon ground cloves, and 1/8 teaspoon ground nutmeg to the remaining cheesecake mixture. Beat until combined. Don't overmix!
Pour the pumpkin mixture over the first layer and carefully spread to the edges.
Wrap the cheesecake in two layers of heavy-duty aluminum 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 1 cup heavy whipping cream, 2 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract 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.

Storage: Store in an airtight container in the refrigerator for up to 5 days.