Layered Pumpkin Cheesecake Recipe

Craving a dessert that screams fall? Layered Pumpkin Cheesecake is the perfect combination of creamy cheesecake and spiced pumpkin goodness. It’s a treat that looks fancy but is surprisingly easy to make.

Picture this: a buttery graham cracker crust, a rich cheesecake layer, and a smooth, spiced pumpkin topping—all in one bite. Each layer brings a balance of flavor and texture that’s both comforting and indulgent. It’s a dessert that wows at gatherings or satisfies your solo sweet tooth.

This recipe makes it easy to achieve bakery-quality results right in your kitchen. With a few simple steps, you’ll create a dessert so impressive it’ll have everyone asking for seconds. And the best part? It tastes even better the next day.

Ready to elevate your fall baking game? Grab your apron, and let’s dive into this irresistible layered pumpkin cheesecake recipe that’s sure to become your new seasonal favorite!

Why You’ll Love This Recipe

This dessert is the ultimate crowd-pleaser, offering two favorites in one slice. The graham cracker crust adds a delightful crunch, the cheesecake layer brings a smooth, tangy richness, and the spiced pumpkin layer provides a cozy, fall-inspired touch. Plus, it’s versatile enough for holidays, potlucks, or a weekend indulgence.

Required Kitchen Tools

Before starting, gather these tools to make your baking process seamless:

• 10-inch springform pan – Ensures easy removal of the cheesecake.
• Mixing bowls – For combining ingredients efficiently.
• Electric mixer or stand mixer – Creates a fluffy cheesecake layer.
• Spatula – Helps in spreading the layers evenly.
• Whisk – Ideal for blending the pumpkin layer ingredients.
• Rimmed baking sheet – For the water bath to ensure even baking.
• Aluminum foil – Prevents water from seeping into the cheesecake during baking.
• Knife – For loosening the edges after baking.
• Measuring cups and spoons – Ensures accurate measurements for perfect results.

Ingredients

Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 4 tablespoons unsalted butter, melted

Cheesecake Layer

• 2 (8-oz.) packages cream cheese, room temperature
• ½ cup sour cream
• ½ cup granulated sugar
• 2 large eggs
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

Pumpkin Layer

• 1 (15-oz.) can pure pumpkin
• ¾ cup evaporated milk
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice

Step-by-Step Instructions

Preheat and Prepare

1. Preheat your oven to 350°F (175°C).
2. Grease a 10-inch springform pan and wrap the outside in several layers of aluminum foil to prevent water seepage.

Make the Crust

1. Combine graham cracker crumbs, sugar, cinnamon, and salt in a mixing bowl.
2. Add melted butter and stir until the mixture resembles wet sand.
3. Press the mixture evenly into the bottom of the springform pan. Set aside.

Prepare the Cheesecake Layer

1. Beat cream cheese and sour cream on medium-high speed until fluffy.
2. Add sugar and continue beating until combined.
3. Add eggs one at a time, mixing well after each addition.
4. Mix in vanilla extract and flour until smooth.
5. Pour the cheesecake mixture over the prepared crust, spreading evenly.

Create the Pumpkin Layer

1. In a large bowl, whisk together pumpkin, evaporated milk, sugar, eggs, vanilla, and pumpkin pie spice until smooth.
2. Gently pour the pumpkin mixture over the cheesecake layer, spreading evenly to the edges.

Bake the Cheesecake

1. Place the springform pan on a rimmed baking sheet.
2. Pour hot water into the baking sheet, creating a water bath.
3. Bake for 60 minutes.
4. Turn off the oven and let the cheesecake cool inside for 30 minutes without opening the door.

Cool and Chill

1. Remove the cheesecake from the oven and let it cool completely on a counter.
2. Run a knife around the edges to loosen it from the pan.
3. Refrigerate for at least 8 hours or overnight for the best texture.

Serving and Decoration

• Serving Suggestions: Slice and serve chilled for the best flavor. Pair it with a dollop of whipped cream or a drizzle of caramel sauce for added indulgence.
• Decorative Ideas: Sprinkle crushed graham crackers on top or add a dusting of cinnamon. For a festive touch, place sugared cranberries or edible flowers around the edges.

Nutrition

Here’s a rough estimate of the nutritional values per slice (based on 12 servings):

Nutrient	Amount per Serving
Calories	320
Total Fat	20g
Saturated Fat	10g
Cholesterol	85mg
Sodium	210mg
Carbohydrates	30g
Sugar	20g
Protein	6g

Note: These values may vary based on ingredient brands and portion sizes.

How to Store

• Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Conclusion

This Layered Pumpkin Cheesecake is a dessert worth savoring, offering the best of both pumpkin pie and cheesecake worlds. Whether you’re baking for a holiday feast or simply to treat yourself, this recipe is bound to impress. Follow these detailed steps and tips to ensure a flawless outcome every time.

Make sure to share your experience and let us know how your cheesecake turns out!