If you’re a fan of rich, cozy fall flavors wrapped up in a luscious dessert, you’re going to adore this Double Layer Pumpkin Cheesecake Recipe. It’s the perfect blend of creamy cheesecake and spiced pumpkin, all nestled on a buttery graham cracker crust with a delightful crumble topping, finished off with a drizzly caramel sauce that’s just heavenly.
Why You Should Make This Recipe
Decadently layered and flavorful: The double layers create a delightful contrast between classic cheesecake and pumpkin spice, giving every bite something special.
Perfect for the holidays or any cozy gathering: This dessert brings warmth and smiles to any table, making it a crowd-pleaser you’ll want to come back to year after year.
The homemade crust and crumble add texture: That buttery base and crumbly topping put it miles ahead of your average cheesecake.
Drizzled with homemade caramel sauce: The luscious caramel elevates every bite with a sweet, buttery finish that’s simply irresistible.
Ingredients & Substitutions
The magic of this Double Layer Pumpkin Cheesecake Recipe lies in its simple yet thoughtfully chosen ingredients. Each plays a crucial role — from the graham cracker crust that cradles the flavors, to the cream cheese and pumpkin that create that silky texture and fall-inspired taste, to the warm spices that make your kitchen smell like autumn itself.
- Graham cracker crumbs: These form the deliciously crisp crust and crumble topping; look for honey-flavored for extra depth.
- Cream cheese: Use full-fat and softened for the creamiest cheesecake base that holds its shape beautifully.
- Pumpkin puree: 100% pure pumpkin—not pumpkin pie filling—to control sweetness and spice.
- Warm spices (cinnamon, nutmeg, cloves, ginger): These blend perfectly to give that classic pumpkin pie aroma and flavor.
- Caramel sauce ingredients: Butter, brown sugar, and a hint of vanilla create a rich drizzle that balances pumpkin spice wonderfully.
How to Make Double Layer Pumpkin Cheesecake Recipe
Step 1: Prepare the Crust and Crumble
Start by pulsing those whole graham cracker sheets into fine crumbs – or channel your frustration with a rolling pin as you crush them in a bag! Mix these crumbs with sugar, cinnamon, salt, and melted butter for a buttery crust that presses firmly into a springform pan. Then, prepare the crumble topping by combining more crumbs with sugar and butter, letting it stay chunky and rustic. Both the crust and crumble get a quick 10-minute bake at 350°F, setting the stage for all the cheesecake goodness to come.
Step 2: Make the Cheesecake Batter
Lower your oven to 325°F and bring water to a boil to prep for a water bath, which will keep your cheesecake luxuriously smooth and crack-free. Beat softened cream cheese until ultra-creamy, then blend in sugar, salt, and vanilla. Fold in sour cream for that tangy richness, then beat the eggs in carefully—one at a time—ensuring a smooth, silky batter ready for the pumpkin magic.
Step 3: Layer Your Cheesecake
Scoop out about a cup of the plain cheesecake batter and spread it evenly over your prepared crust. Next, whip the pumpkin puree together with your warm spices and fold this into the remaining batter. Carefully spread this pumpkin layer on top of the plain layer—this dual-layer effect gives you the fantastic “double” in your Double Layer Pumpkin Cheesecake Recipe that’s as gorgeous as it is delicious.
Step 4: Bake and Cool with Care
Place a pan filled with boiling water on the bottom rack of your oven to create steam; this keeps your cheesecake moist and crack-free. Bake the cheesecake in the middle rack for about 45 minutes until the edges are set and the center wobbles slightly. Then comes the important part: do not rush cooling. Leave the oven door open just a crack with the oven off, allowing the cheesecake to slowly come to room temperature over 2 hours—this patience pays off in the texture and appearance.
Step 5: Chill and Prepare the Caramel Sauce
Once your cheesecake is no longer warm, cover it with plastic wrap and chill it in the fridge for at least 3 hours—overnight is even better! While it chills, make the caramel sauce by melting butter with brown sugar and corn syrup, then letting it boil before adding baking soda, vanilla, and milk incrementally until smooth and drizzly. This homemade caramel is the ultimate finishing touch.
How to Serve Double Layer Pumpkin Cheesecake Recipe
Garnishes
A cloud of freshly whipped cream is an absolute must to crown each slice—it adds a light, creamy counterbalance to the dense cheesecake. Sprinkle on some reserved graham cracker crumbles for a bit of crunch, and don’t be shy with a generous drizzle of that glorious homemade caramel sauce. It’s all about layers of texture and flavor!
Side Dishes
This cheesecake shines as a dessert star, so keep sides simple. A cup of spiced chai or cinnamon coffee works wonders. For a festive occasion, serve alongside fresh apple slices or roasted pecans to echo those warm fall flavors and add a little extra crunch on the side.
Creative Ways to Present
For an elegant touch, plate each slice on a white dish, drizzle caramel in a zigzag pattern, and add a sprig of fresh sage or a dusting of cinnamon on top of the whipped cream. You can also serve mini versions in mason jars for a fun, casual party presentation that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake should be stored tightly covered in the refrigerator. It keeps its creamy texture and fresh flavors beautifully for up to four days, so you can savor it slice by slice without worrying about spoilage.
Freezing
This Double Layer Pumpkin Cheesecake Recipe freezes wonderfully. Wrap slices individually in plastic wrap, then foil, and pop them in the freezer for up to 2 months. When you’re ready, thaw them overnight in the fridge for best results.
Reheating
Cheesecake is best enjoyed chilled, but if you prefer it slightly softer, let it sit at room temperature for about 30 minutes before serving. Avoid microwaving as this can affect texture and cause it to become oily.
FAQs
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Can I make the crust gluten-free for this cheesecake?
Absolutely! You can swap the graham crackers for gluten-free graham style crackers or gluten-free digestive biscuits to keep that buttery base without gluten. Just make sure the crumbs aren’t too coarse to ensure a good crust texture.
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Why do I need a water bath when baking this cheesecake?
The water bath creates steam in the oven, which maintains moisture and gentle heat, preventing cracking and ensuring a smooth, creamy texture in your cheesecake. It’s a small extra step that makes a big difference!
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Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree rather than pumpkin pie filling because the filling already contains added sugars and spices, which can throw off the balance of flavors and texture in this recipe.
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How do I prevent my cheesecake from cracking?
To avoid cracks, use a water bath while baking, don’t overbeat the batter, and allow the cheesecake to cool gradually in the cracked-open oven before chilling. Also, avoid jostling the pan and resist the temptation to open the oven door frequently.
Final Thoughts
This Double Layer Pumpkin Cheesecake Recipe isn’t just a dessert; it’s a celebration of autumn’s best flavors all in one slice. It’s perfect for sharing with friends and family, and I truly believe once you make it, you’ll have a new seasonal favorite. Cozy up with a slice, maybe a cup of your favorite fall beverage, and enjoy every creamy, spiced bite.
Print
Double Layer Pumpkin Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 6 hours 25 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Double Layer Pumpkin Cheesecake is a festive and indulgent dessert featuring a classic graham cracker crust, a creamy plain cheesecake layer, and a spiced pumpkin layer on top. Finished with a buttery caramel sauce and crunchy graham cracker crumble, it’s perfect for holiday gatherings or any special occasion.
Ingredients
For the Crust
- 1 & 1/2 cups graham cracker crumbs (9 whole sheets)
- 1/3 cup sugar
- 1/4 teaspoon cinnamon (optional)
- 1/4 teaspoon salt
- 5 tablespoons melted butter
For the Crumble
- 1 cup graham cracker crumbs (6 whole sheets)
- 3 tablespoons sugar
- 2 tablespoons melted butter
For the Cheesecake
- 3 (8-oz) packages cream cheese, softened
- 1 cup white sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
For the Caramel Sauce
- 1/4 cup butter
- 1/2 cup brown sugar
- 2 tablespoons corn syrup
- 1/8 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter
- 3–4 tablespoons milk, added slowly
To Garnish
- Whipped cream
Instructions
- Prepare the Crust and Crumble: Preheat your oven to 350°F (175°C). Crush 9 whole graham cracker sheets into fine crumbs using a food processor or by pounding in a ziplock bag. Combine crumbs with sugar, cinnamon, salt, and melted butter. Press this mixture into a 9-inch springform pan, pressing 2 inches up the sides. On a baking sheet, mix 1 cup graham cracker crumbs (from 6 sheets), sugar, and melted butter, squeezing into loose chunks to make the crumble. Bake both the crust and crumble on a baking sheet for 10 minutes, then cool completely. Set crumble aside covered.
- Make the Cheesecake Batter: Lower oven temperature to 325°F (163°C). Bring a large pot of water to boil and place a 9×13 inch pan on the lowest oven rack to create steam during baking. In a large mixing bowl or stand mixer, beat softened cream cheese for 4 minutes, scraping sides regularly. Add sugar, salt, and vanilla, beating until smooth. Fold in sour cream, then beat in eggs one at a time, ensuring full incorporation and scraping bowl sides frequently.
- Layer the Cheesecake: Remove 1 cup of plain batter and spread it evenly over the cooled crust. To the remaining batter, add pumpkin puree and spices (cinnamon, nutmeg, cloves, ginger) and beat until well combined. Carefully spread this pumpkin layer over the plain batter in the crust.
- Bake the Cheesecake: Pour the boiling water into the pan on the lower oven rack to create moisture. Place the cheesecake on a middle oven rack on a baking sheet. Bake at 325°F for approximately 45 minutes, until the edges are set but the center still slightly wobbles when gently shaken.
- Cool the Cheesecake Gradually: Do not remove the cheesecake immediately. Turn off the oven, open the door fully for about a minute to reduce temperature, then leave the door ajar halfway open. Allow the cheesecake to cool slowly in this warm, cracked oven for about 2 hours to prevent cracking. Once cooled, cover with plastic wrap and chill in the refrigerator for at least 3 hours, preferably overnight.
- Prepare the Caramel Sauce: Melt 1/4 cup butter in a small saucepan over medium heat. Stir in brown sugar and corn syrup and bring to a boil while stirring constantly. Boil without stirring for 4 minutes, then remove from heat. Stir in baking soda and vanilla. Add 1 tablespoon butter and slowly incorporate milk, 1 tablespoon at a time, stirring until desired drizzling consistency is reached. Cool at room temperature, stirring occasionally. Reheat gently if it thickens too much.
- Serve: Drizzle the chilled cheesecake with the warm caramel sauce and sprinkle with reserved graham cracker crumbles. Garnish with whipped cream for an extra luscious touch.
Notes
- Source: Adapted from a recipe by Sarah, originally modified from Allrecipes.com.
- Prep Time: Approximately 30 minutes.
- Cook Time: Around 55 minutes total (10 minutes crust and crumble, 45 minutes cheesecake).
- Chill time: Minimum 3 hours, preferably overnight.
- Total time: Approximately 6 hours and 25 minutes including chilling.
- To speed up crust cooling, place it in the freezer for about 10 minutes.
- Slow and gradual cooling of the cheesecake helps prevent cracks.
- Use a water bath or steam tray as directed to keep cheesecake creamy and crack-free.
- Add more milk to caramel sauce if it becomes too thick for drizzling.
- Whipped cream adds wonderful creaminess and presentation flair.
