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Double-Layer Pumpkin Cheesecake

Total Time

Prep: 25 min. Bake: 55 min. + cooling


10 servings

Updated: Nov. 08, 2022
I thought cheesecake and pumpkin pie would be amazing together. This creamy combo won a prize in our local pie contest, so I guess the judges agreed! —Noel Ferry, Perkasie, Pennsylvania
Double-Layer Pumpkin Cheesecake Recipe photo by Taste of Home


  • 1-1/2 cups crushed gingersnap cookies (about 30 cookies)
  • 3/4 cup chopped pecans, toasted
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 1/4 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 large egg, room temperature, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature, lightly beaten
  • 1-1/3 cups canned pumpkin
  • 1/2 cup sugar
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt
  • 2/3 cup heavy whipping cream
  • Optional: Sweetened whipped cream and toasted chopped pecans


  1. Preheat oven to 325°. Pulse first 4 ingredients in a food processor until ground. Add butter; pulse to blend. Press mixture onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Refrigerate while preparing filling.
  2. For cheesecake layer, beat all ingredients until smooth. For pumpkin layer, whisk together eggs, pumpkin, sugar, pie spice and salt; gradually whisk in cream. Spread cheesecake mixture onto crust; cover with pumpkin mixture.
  3. Bake on a lower oven rack until filling is set, 55-65 minutes. Cool at least 1 hour on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and pecans.
Double-Layer Pumpkin Cheesecake Squares: Press crumb mixture onto bottom of an ungreased 8-in. square baking pan. Prepare and add layers as directed; bake in a preheated 325° oven until filling is set, 55-65 minutes. Cool as directed. Cut into squares.

Nutrition Facts

1 piece: 422 calories, 28g fat (13g saturated fat), 115mg cholesterol, 313mg sodium, 40g carbohydrate (25g sugars, 2g fiber), 6g protein.

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