Description
A decadent fall dessert, this Layered Pumpkin Cheesecake features a creamy vanilla cheesecake base topped with a warmly spiced pumpkin layer. Nestled over a buttery graham cracker crust, it’s perfect for Thanksgiving or cozy gatherings.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
24 oz 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)
Instructions
1. Preheat oven to 325°F (163°C). Combine graham cracker crumbs, sugar, and melted butter. Press into bottom of 9-inch springform pan. Bake 8 minutes and cool.
2. Beat cream cheese, 3/4 cup sugar, and vanilla until smooth. Add eggs one at a time, beating after each.
3. Pour half of the batter over crust. To the rest, mix in pumpkin, cinnamon, nutmeg, and cloves. Gently layer over the plain cheesecake.
4. Bake 55–60 minutes until set. Cool in oven with door ajar for 1 hour. Chill at least 4 hours or overnight.
5. Slice and serve with whipped cream. Clean knife between cuts for neat slices.
Notes
Use full-fat cream cheese for the creamiest texture.
Allow the cheesecake to chill fully for clean layers.
Substitute gingersnaps for a spiced crust twist.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 18g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: layered pumpkin cheesecake, fall dessert, Thanksgiving cheesecake