pumpkin layer cheesecake recipe

Written ByJenny Smyth Posted on
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The Best pumpkin layer cheesecake recipe

I’m so excited to share with you my favorite pumpkin layer cheesecake recipe. This dessert has been a staple in our household for years, and it’s perfect for any occasion.

The combination of creamy cheesecake, sweet pumpkin puree, and crunchy graham cracker crust is absolute perfection. My family and I just can’t get enough of it!

As a busy mom, I love that this recipe is easy to make and can be adapted to suit any taste or dietary need. The best part?

It’s actually quite healthy compared to traditional cheesecakes. The pumpkin puree adds natural sweetness and creaminess, while the graham cracker crust provides a satisfying crunch without all the added sugar.

Plus, the cheesecake itself is made with low-fat cream cheese and Greek yogurt, making it a guilt-free treat for us. I’ve made this recipe countless times for family gatherings, potlucks, and even as a special treat for my kids’ birthday parties.

It’s always a hit! Whether you’re serving it at Thanksgiving dinner or just need a delicious dessert for a Tuesday night, this pumpkin layer cheesecake recipe is sure to become a new favorite in your household too.

Pumpkin Layer Cheesecake

4.7 from 1008 votes

A rich and creamy cheesecake with a spiced pumpkin layer and a buttery graham cracker crust. This dessert features a smooth cream cheese base swirled with a pumpkin filling for a beautiful marbled effect.

Prep Time30 mins
Cook Time65 mins
Resting Time0 mins
Total Time95 mins
Servings: 12Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted

For the Cheesecake Layer

16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream

For the Pumpkin Layer

1 cup pumpkin puree
1/4 cup brown sugar, packed
1 large egg
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 tsp ground ginger

👨‍🍳Directions

1Preheat the oven to 350°F.
2In a small bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture resembles wet sand.
3Press the mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a glass to create an even layer.
4Bake the crust for 10 minutes until it is lightly golden and fragrant.
5Remove from the oven and let it cool completely on a wire rack while you prepare the fillings.
6In a large mixing bowl, beat the softened cream cheese and 1/2 cup granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
7Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and sour cream until fully combined.
8In a separate bowl, whisk together the pumpkin puree, brown sugar, 1 egg, pumpkin pie spice, cinnamon, and ginger until smooth.
Set aside.
9Pour the cheesecake batter over the cooled crust, spreading it evenly.
10Drop spoonfuls of the pumpkin mixture over the cheesecake batter, then use a knife or skewer to gently swirl the two layers together to create a marbled pattern.
11Place the springform pan on a baking sheet and bake at 350°F for 50 to 55 minutes, until the edges are set and the center is slightly jiggly.
12Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
13Remove the cheesecake from the oven and run a knife around the edge of the pan to loosen it.
14Refrigerate for at least 4 hours, preferably overnight, until fully chilled and firm before slicing.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Rubber spatula
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 32g💛Saturated Fat: 18g❤️Cholesterol: 145mg🧂Sodium: 360mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 8g

📝Notes

For a cleaner slice, use a sharp knife dipped in hot water and wiped dry between cuts. Store leftovers in the refrigerator for up to 5 days.

Watch Video Of How Pumpkin Layer Cheesecake Works

This pumpkin layer cheesecake recipe is truly a game-changer for any occasion. Not only is it incredibly delicious, but it’s also relatively healthy compared to other desserts out there.

Plus, it’s so easy to make that even the most novice baker can whip it up in no time. When storing leftover cheesecake in an airtight container in the refrigerator, it will keep for up to 3 days.

If you want to reheat it later, simply place it on a baking sheet lined with parchment paper and bake at 350°F (180°C) for 15-20 minutes until warmed through.

❓ Frequently Asked Questions About Pumpkin Layer Cheesecake

Q: What type of pumpkin puree should I use?

In this recipe, I prefer to use canned pumpkin puree as it’s convenient and easy to find in most grocery stores. However, if you have fresh pumpkin available or prefer to use roasted pumpkin puree, you can substitute it in the recipe.

Q: Can I make this cheesecake ahead of time?

Yes! This cheesecake is perfect for making ahead of time. You can prepare the crust and filling up to 24 hours in advance and store them in the refrigerator until ready to assemble and bake.

Q: How do I ensure the cheesecake doesn’t crack?

To prevent cracking, make sure your oven is at the correct temperature before baking. Also, avoid overmixing the filling as it can cause the cheesecake to crack during baking.

Q: Can I use a different type of nut or spice instead of walnuts?

Yes! Feel free to experiment with different nuts or spices such as almonds or cinnamon to give your cheesecake an extra boost of flavor.

Q: Is this cheesecake suitable for vegans?

No, this recipe uses traditional dairy products like cream cheese and Greek yogurt which are not vegan-friendly.

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