Double Layer Pumpkin Cheesecake
This creamy double layer pumpkin cheesecake has a cheesecake layer topped with pumpkin cheesecake in a graham cracker crust. Served with toasted meringue. A must-have Thanksgiving dessert.
Want more fall inspired recipes? Try my Fig and Almond Cake, Gluten-Free Pumpkin Bread, or my Homemade Baked Apple Cider Donuts.
About Double Layer Pumpkin Cheesecake
Why choose between a pumpkin pie and a cheesecake when you can have both? And most importantly, why make two desserts when you can easily make one! This layered cheesecake is also a great alternative to traditional pumpkin pie.
Start with a classic graham cracker crust which is a time-saver because you can use a store-bought base.
Each layer of this pie is delicious; a super-easy and creamy cheesecake base made with 3 ingredients and no water bath required, a pumpkin cheesecake layer with cozy fall spices, and a meringue topping to, well, top it all off! They bake into a beautiful cheesecake that is quite literally the best of both worlds.
What I love most about this pumpkin cheesecake, besides how good it is, is how beautiful each layer looks. A crowd pleaser for sure! It’s the perfect balance of cheesecake and pumpkin, not too much, not too little. Plus that mile high, slightly toasted meringue… perfection!
Ingredients for Double Layer Pumpkin Cheesecake
This easy recipe calls for simple ingredients, many of which you likely already have in your fridge and pantry.
For the Graham Cracker Crust:
- 9-inch store-bought Graham Cracker Pie Crust
To Make the Cheesecake Layer:
- Full-fat cream cheese: use cream cheese softened. I like the Philadelphia brand.
- Powdered Sugar
- Vanilla Extract
To Make the Pumpkin Layer:
- Pumpkin Purée: not to be confused with pumpkin pie filling, these are not interchangeable.
- Granulated sugar
- Ground cinnamon
- Allspice: store-bought or make your own.
- Salt
- Eggs
To Make the Maple Meringue* (Optional):
- Egg Whites
- Light Brown Sugar
- Maple Syrup
- Bourbon, optional
- Vanilla Extract
*The Meringue can be substituted for fresh whipped cream or cool whip.
How to Make a Layered Pumpkin Cheesecake
Start with the Graham Cracker Pie Crust, followed by the first Cheesecake Layer, topped with a Pumpkin Cheesecake Layer, and serve with a Meringue topping.
Graham Cracker Pie Crust:
- Store-bought Graham Cracker Pie Crust: the standard size is 9 inches. You can make your own, if you prefer. Here’s an easy recipe to follow.
To Make the Cheesecake Layer:
- In a medium bowl, beat the softened cream cheese, powdered sugar and vanilla until smooth. Spread into graham cracker pie crust and set aside.
To Make the Pumpkin Layer:
- In a separate bowl, whisk the pumpkin puree, eggs, granulated sugar, vanilla extract, cinnamon, all-spice and salt until smooth. Pour the batter over the first cheesecake layer, smoothing the top with an angled spatula.
- Bake until firm, around 45- 60 minutes, or until a knife inserted in the center comes out clean. Cool on a wire rack before topping with meringue.
To Make the Maple Bourbon Meringue:
- In a bowl, combine egg whites, brown sugar, maple syrup, and vanilla extract. Place the bowl over a Bain-Marie (double boiler), ensuring it doesn’t touch the water. Whisk until the sugar completely dissolves, and the mixture feels smooth when rubbed between your fingers. Remove from heat.
- Beat on high speed until stiff peaks form, about 5 minutes. Add a tablespoon of bourbon, if using, and continue to beat on low speed until fully incorporated.
Assemble your Double Layer Pumpkin Cheesecake
- After the cheesecake has cooled, gently pat the top with a paper towel to remove any moisture. Spread the meringue on top, using a small offset spatula to create swirls and patterns.
- To brown the meringue, broil in the oven for 30 seconds – 1 minute, or use a hand-held kitchen torch.
Scroll below to the printable recipe card for quantities.
Variations
- Whipped Cream Topping: top with fresh whipped cream.
- Bourbon: add one tablespoon of bourbon to the meringue for a nice kick.
- Ginger snaps crust: use ginger snaps to make a crust.
- Pumpkin Pie Spice: replace the cinnamon and allspice with pumpkin spice for a fun twist.
Common Questions About Double Layer Pumpkin Cheesecake
Can You Make a Layered Cheesecake Ahead of Time?
Yes, you can definitely make this layered cheesecake ahead of time. Making it ahead allows the flavors to meld and the cheesecake to set properly. Make up to 3 days ahead of time.
How to Tell When Pumpkin Cheesecake is Done
To tell if your pumpkin cheesecake is done, look for set edges, a slightly jiggly center, and a toothpick inserted near the center coming out clean.
How to Serve Pumpkin Cheesecake
To serve pumpkin cheesecake, chill it, slice with a hot knife, garnish if desired, and enjoy!
How to Store Layered Cheesecake
To store this layered pumpkin cheesecake pie, wrap it tightly in plastic wrap or place it in an airtight container to protect against moisture loss and fridge odors. Store in the refrigerator for up to 3-5 days to allow the flavors to meld.
Can You Freeze Pumpkin Cheesecake?
Yes, you can freeze a layered cheesecake. To freeze, remove any toppings, wrap it tightly in plastic wrap or foil, and place it in an airtight container or freezer bag. Thaw the cheesecake in the refrigerator for several hours or overnight before serving.
Expert Tips for Making Double Layered Pumpkin Pie
- Room Temperature Ingredients: Start with room temperature ingredients for smoother mixing.
- Softer Cream Cheese: Soft cream cheese blends more easily, preventing lumps in the mixture.
- Make Ahead: It’s better to make the cheesecake ahead and let it set longer for enhanced flavor and perfect firmness.
- Scrape the Bowl: Scrape the mixing bowl sides to ensure all ingredients are well combined.
- Use a Baking Tray: Place the graham cracker pie crust on a baking tray to catch any drips, making cleanup easier.
- Check Doneness: Bake until the center is slightly jiggly, with firm edges and a gently yielding middle.
- Use an oven thermometer to accurately monitor the oven temperature. This ensures your Tres Leches Cake bakes perfectly.
- Cool Gradually: Let the cheesecake cool on the counter before refrigerating to prevent cracks.
FAQs
More Fall Desserts
Looking for other recipes like this? Try these:
If you loved this recipe, leave a comment and rate! Don’t forget to share your creations with me on Instagram, it always makes my day!
Happy Baking! x
Print
Double Layer Pumpkin Cheesecake
- Total Time: 75 minutes
- Yield: 8 servings
Description
This double layer pumpkin cheesecake is a must-have Thanksgiving dessert. It’s creamy and smooth, with a cheesecake layer topped with pumpkin cheesecake layer in a graham cracker crust. Served with delicious toasted meringue.
Ingredients
Crust
- 9″ graham cracker pie crust, store bought
Cheesecake Layer
- 1 (8oz) package full-fat cream cheese, softened
- 4 tbsp powdered sugar, sifted
- 1 tsp vanilla extract
Pumpkin Cheesecake Layer
- 1 (15 oz) can pumpkin puree
- 3 eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1 pinch of kosher salt
Maple Meringue
- 1 cup egg whites
- 1 cup light brown sugar
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
- 1 tbsp bourbon, optional
Instructions
- Preheat the oven at 350F.
To make the Cheesecake Layer
- In a medium bowl, beat the softened cream cheese, sifted powdered sugar and vanilla extract until smooth. Spread into bottom of graham cracker pie crust. Set aside.
To make the Pumpkin Layer
- In a separate bowl, whisk all the ingredients until smooth and pour over the cream cheese layer. Smooth the top with an angled spatula or back of a spoon.
- Bake until cheesecake is firm, a slight jiggle is ok. About 45 min to 1 hour. Cool on a wire rack before topping with meringue.
To make the Meringue
- In a small saucepan, bring an inch of water to a simmer.
- In a medium bowl, combine the egg whites, light brown sugar, maple syrup and vanilla extract, and set over a bain-marie (double broiler). Make sure the bowl doesn’t touch the simmering water. Whisk until the sugar dissolves completely and the whites are warm. Feel the mixture between two fingers: it should have a smooth consistency, without any granules. Remove from heat.
- Beat on high speed until stiff peaks form, about 5 minutes. Add the tablespoon of bourbon, if using, reduce speed to low and beat until fully combined.
Assemble:
- Once the cheesecake cools, pat the top carefully with a paper towel to remove moisture. Spread the meringue on top. Use a small offset spatula, or back of a spoon, to achieve swoops and swirls.
- Serve immediately or keep in the fridge for up to 3 days.
To Brown the Meringue
- In the oven: Broil for 30 seconds to 1 minute, or until meringue is browned to your liking.
- Using kitchen torch: hold the flame at a 90-degree angle three inches from the meringue. Move around the pie until the meringue starts to brown.
Notes
Make Ahead: you can definitely make this layered cheesecake ahead of time. In fact, making it ahead allows the flavors to meld and the cheesecake to set properly. Make up to 3 days ahead of time.
To store: slice and store in an airtight container in the refrigerator for up to 3 days.
To freeze: remove any toppings, wrap it tightly in plastic wrap or foil, and place it in an airtight container or freezer bag. Thaw the cheesecake in the refrigerator for several hours or overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
How does the store bought crust not break when I take it out of tin I’m nervous for next week 🙂
Cut the foil tin with scissors carefully! It shouldn’t break!
Hi, looks so good! 😍 How is the canned pumpkin puré made, what kind of pumpkin is it and is it puréed raw or roasted? I would have to regenerate it since we have no such thing here. Thank you!
Hi! It’s pumpkin purée (15oz/425gr). Here’s a simple recipe from Food Network. Let me know if you have any questions! Good luck! x