pumpkin layered cheesecake recipe

Written ByJenny Smyth Posted on
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The Best pumpkin layered cheesecake recipe

I’m so excited to share my favorite pumpkin layered cheesecake recipe with you all. This dessert has been a staple in our household for years, and I’m sure it will become one in yours too. The combination of creamy cheesecake, rich pumpkin puree, and crunchy graham cracker crust is absolute perfection.

My kids love helping me assemble the layers, and it’s a great way to get them involved in the kitchen without feeling overwhelmed. Plus, it’s a wonderful way to use up any leftover pumpkin puree from the holidays. The best part?

This cheesecake is ridiculously easy to make, and it’s perfect for any occasion – whether it’s a weeknight dinner or a special holiday gathering. And let’s be real, who doesn’t love a good cheesecake? The texture is silky smooth, the flavors are well-balanced, and the presentation is simply stunning.

I’ve even used this recipe as a base for other desserts, like a pumpkin cheesecake bar with different toppings. But honestly, it’s perfect just as it is. So grab your mixing bowls and let’s get started!

I promise you won’t be disappointed.

Pumpkin Layered Cheesecake

4.6 from 1834 votes

A decadent dessert featuring layers of creamy pumpkin cheesecake and a rich graham cracker crust. Perfect for fall celebrations.

Prep Time30 mins
Cook Time70 mins
Resting Time0 mins
Total Time1 hr 40 mins
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tbsp melted butter

For the Pumpkin Cheesecake Layer

24 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
2 large eggs
1 1/2 cups canned pumpkin puree

For the Whipped Cream Topping

2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 325°F.
2In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
3Press mixture evenly into the bottom of a 9-inch springform pan.
4Bake for 7 minutes until lightly golden.
5Allow to cool.
6In a large mixing bowl, beat cream cheese until smooth and creamy.
7Gradually add sugar, mixing well.
8Stir in vanilla, cinnamon, ginger, cloves, and salt.
9Beat in eggs, one at a time, mixing well after each addition.
10Stir in pumpkin puree until well combined.
11Pour mixture over cooled crust.
12Place springform pan in a larger baking dish and fill the dish with about 1 inch of hot water.
13Bake for 60 to 70 minutes, or until the center is almost set and the edges are firm.
14Turn off the oven and crack the door open about 1 inch.
15Let the cheesecake cool in the oven for 1 hour.
16This helps prevent cracking.
17Remove the cheesecake from the oven and let it cool completely on a wire rack.
18Once cool, refrigerate for at least 4 hours or overnight.
19Before serving, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
20Spread the whipped cream evenly over the top of the cheesecake.

🔧Equipment

9-inch springform pan
Mixing bowl
Electric mixer
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 30g💛Saturated Fat: 18g❤️Cholesterol: 120mg🧂Sodium: 450mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 6g

📝Notes

Tips: Ensure all ingredients are at room temperature for a smooth cheesecake batter. For a smoother texture, use a hand mixer or stand mixer to beat the cream cheese and sugar together.

This pumpkin layered cheesecake is an absolute game-changer for any occasion. Whether you’re serving it at a family gathering or just want something delicious for dessert on a weeknight, this recipe delivers every time.

And don’t even get me started on how great it looks – that layered look is simply stunning! To take your presentation up a notch (if that’s even possible!)

, consider garnishing with whipped cream or chopped nuts after serving.

❓ Frequently Asked Questions About Pumpkin Layered Cheesecake

Q1: What type of pumpkin puree should I use?

I recommend using plain canned pumpkin puree for this recipe. It’s easy to find in most grocery stores and has a rich, velvety texture that pairs perfectly with the cheesecake.

Q2: Can I make this cheesecake gluten-free?

Yes, you can make this cheesecake gluten-free by substituting the graham cracker crust with a gluten-free alternative. Just be sure to choose a crust that’s made with ingredients that complement the pumpkin puree.

Q3: How do I ensure my cheesecake doesn’t crack?

Avoid overmixing the batter, as this can cause the cheesecake to crack during baking. Also, make sure your oven is at the right temperature before baking – if it’s too hot or too cold, it can affect the texture of your cheesecake.

Q4: Can I use fresh pumpkin instead of canned?

You can use fresh pumpkin if you prefer, but keep in mind that it may not have the same consistency as canned pumpkin puree. If you do decide to use fresh pumpkin, be sure to cook it down until it reaches a smooth consistency before using it in your recipe.

Q5: How do I store leftover cheesecake?

To store leftover cheesecake, let it cool completely before covering it with plastic wrap or aluminum foil. You can then refrigerate or freeze it for later use – just thaw at room temperature or reheat in the microwave when you’re ready to serve.

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