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
Scale
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.
