Layered Pumpkin Cheesecake

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This layered pumpkin cheesecake is a showstopper dessert that combines the best of both worlds: creamy cheesecake and cozy pumpkin pie. With a spiced pumpkin layer nestled over a classic cheesecake base, each bite delivers warmth, richness, and the perfect balance of texture. It’s a dessert that turns any fall gathering into a celebration.

Whether you’re hosting Thanksgiving or simply craving something festive, this recipe will win over your guests with its buttery graham cracker crust and silky layers. Plus, it looks just as beautiful as it tastes, making it a stunning centerpiece for any dessert table.

What Kind of Pumpkin Should I Use?

For the smoothest texture and most consistent flavor, canned pumpkin puree is ideal—not pumpkin pie filling. Libby’s is a trusted brand, but any 100% pure pumpkin will do the job beautifully. Fresh roasted pumpkin can be used if you prefer a more homemade touch, but make sure it’s well pureed and drained.

Ingredients for the Layered Pumpkin Cheesecake

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup canned pumpkin puree
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• Whipped cream, for topping (optional)

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How To Make the Layered Pumpkin Cheesecake

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8 minutes, then set aside to cool.

Step 2: Make the Cheesecake Base

In a large bowl, beat the softened cream cheese with 3/4 cup sugar and vanilla extract until smooth and fluffy. Add the eggs one at a time, beating well after each addition.

Step 3: Create the Layers

Pour half of the cream cheese mixture over the cooled crust and smooth it out. To the remaining batter, mix in the pumpkin puree, cinnamon, nutmeg, and cloves. Carefully spoon the pumpkin mixture over the plain cheesecake layer and gently smooth the top.

Step 4: Bake and Chill

Bake in the preheated oven for 55 to 60 minutes or until the center is set. Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour. Then refrigerate for at least 4 hours or overnight.

Step 5: Serve

Top with whipped cream before serving, if desired. Slice with a warm, clean knife for neat layers.

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Serving and Storing Layered Pumpkin Cheesecake

This cheesecake is best served chilled with a generous dollop of whipped cream or even a drizzle of caramel sauce for extra decadence. For clean slices, run a knife under warm water and wipe it clean between cuts.

Store leftovers covered in the fridge for up to 5 days. You can also freeze individual slices wrapped tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the fridge before serving.

Frequently Asked Questions

How far in advance can I make this cheesecake?

You can make it up to two days in advance. In fact, it tastes even better after chilling for a full day.

Can I use low-fat cream cheese?

You can, but it may affect the texture and creaminess. Full-fat cream cheese yields the best results.

Do I need a water bath?

A water bath helps prevent cracking but isn’t essential for this recipe. If you’re concerned, place a pan of hot water on the lower oven rack.

What can I use instead of graham crackers?

Crushed digestive biscuits, vanilla wafers, or gingersnaps make great alternatives.

Can I make this gluten-free?

Yes, just substitute gluten-free graham crackers for the crust.

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Want More Cheesecake Dessert Ideas?

If you’re a cheesecake lover, you’ll want to try these other irresistible options:

• Cherry Chocolate Cheesecake for a fruity, decadent twist.
• Sopapilla Cheesecake Bars that bring cinnamon sugar goodness.
• Pistachio Cheesecake Brownies for a nutty, chocolaty bite.
• Lemon Churro Cookies if you like citrus tang with a cinnamon flair.
• Chocolate Peanut Butter Dream Bars for creamy indulgence.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use fresh or canned pumpkin? Add any spices of your own?

I love hearing how you make these recipes your own. Questions are welcome too—let’s make holiday baking even more delicious together.

Explore more of my daily creations on Pinterest – Nina Dishes.

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