Layered Pumpkin Cheesecake

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Craving something that bridges the gap between creamy cheesecake and cozy pumpkin pie? This Layered Pumpkin Cheesecake might just be your new favorite dessert. With its buttery spiced crust, velvety vanilla cheesecake center, and rich pumpkin layer topped with a dollop of whipped cream, it’s the perfect fusion of fall flavors and year-round indulgence.

Whether you’re planning a holiday feast or just want to surprise your loved ones with a show-stopping treat, this cheesecake delivers in both looks and taste. Each bite offers a creamy-spiced harmony that’s sure to impress even the toughest dessert critics.

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Preparation Phase & Tools to Use

Before you begin crafting this decadent treat, having the right tools at hand is essential:

• 9-inch Springform Pan: This is non-negotiable for cheesecake. It allows you to remove the sides easily without damaging the layers.
• Electric Mixer or Stand Mixer: For creating a smooth, lump-free cheesecake batter. You need power and consistency, especially for the cream cheese.
• Mixing Bowls (at least 2): You’ll need separate bowls for the crust, cheesecake layer, and pumpkin layer.
• Rubber Spatula: Helps fold ingredients without deflating the batter and scrapes every bit from the bowl.
• Baking Sheet: Placing the springform pan on a baking sheet helps manage any potential leakage and provides even heat distribution.
• Oven Thermometer: Cheesecakes require precise temperature control. An oven thermometer ensures you aren’t baking at a higher or lower temp than needed.

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Ingredients for the Layered Pumpkin Cheesecake

Every component of this cheesecake has a purpose, from the spiced crust to the silky filling:

• Graham Cracker Crumbs: The base that brings a familiar, buttery crunch.
• Brown Sugar: Adds warmth and depth to the crust.
• Unsalted Butter: Binds the crust together and adds richness.
• Cream Cheese: The heart of the cheesecake layer, giving it body and tang.
• Granulated Sugar: Sweetens the cheesecake without overpowering the pumpkin spice.
• Vanilla Extract: Rounds out the flavors in both layers.
• Eggs: Provide structure and help the cheesecake set beautifully.
• Pumpkin Puree: The star of the top layer, giving it flavor, moisture, and that perfect golden color.
• Pumpkin Pie Spice: Blends cinnamon, nutmeg, ginger, and cloves for that iconic autumn profile.
• Whipped Cream (optional): A soft, sweet finish that contrasts the dense, creamy layers beneath.

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How To Make the Layered Pumpkin Cheesecake

Step 1: Create the Crust

Combine graham cracker crumbs, brown sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of your springform pan. Bake for 10 minutes at 325°F, then let cool.

Step 2: Make the Cheesecake Layer

Beat the cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla. Pour half of this batter onto the cooled crust and smooth it out evenly.

Step 3: Prepare the Pumpkin Layer

To the remaining batter, mix in pumpkin puree and pumpkin pie spice until well combined. Gently layer this pumpkin mixture over the cheesecake layer using a spatula to avoid disturbing the bottom layer.

Step 4: Bake Low and Slow

Bake at 325°F for 50-60 minutes. The edges should be set while the center still jiggles slightly. Let it cool in the oven with the door cracked open for an hour, then refrigerate for at least 4 hours (overnight is best).

Step 5: Garnish and Serve

Before serving, top each slice with whipped cream and a sprinkle of cinnamon or extra pumpkin spice.

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How to Serve and Store Your Layered Pumpkin Cheesecake

Serve your cheesecake chilled, straight from the fridge, for the best texture and flavor. A clean, sharp knife run under warm water between slices ensures picture-perfect layers.

To store, wrap the cheesecake in plastic or place in an airtight container. It will keep in the refrigerator for up to 5 days. You can also freeze slices individually—just wrap them tightly and thaw overnight in the fridge when ready to enjoy.

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Frequently Asked Questions

How do I prevent cracks in my cheesecake?

Use room temperature ingredients, avoid overmixing, and allow the cheesecake to cool slowly in the oven before refrigerating.

Can I use store-bought pumpkin pie filling instead of puree?

No. Pumpkin pie filling is pre-sweetened and spiced, which can throw off the flavor balance. Use 100% pure pumpkin puree.

Can I make this ahead of time?

Absolutely! This cheesecake actually tastes better the next day. Make it the day before and chill overnight.

What if I don’t have a springform pan?

You can use a deep cake pan lined with parchment, but removing the cheesecake will be trickier. A springform pan is highly recommended.

Can I substitute gingersnap cookies for the crust?

Yes, crushed gingersnaps add an extra punch of spice and pair wonderfully with pumpkin.

Is this cheesecake gluten-free?

It can be! Just use gluten-free graham crackers for the crust.

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Want More Cheesecake Dessert Ideas?

If this Layered Pumpkin Cheesecake sparked your sweet tooth, check out these other indulgent options:

You might also like the Simple Strawberry Cheesecake with Fresh Strawberries, perfect for spring and summer.

For a more playful twist, try Cheesecake Deviled Strawberries—a quick, no-bake delight that’s always a crowd pleaser.

Or head into citrus territory with the elegant Lemon Marbled Cheesecake Bars.

Looking for portioned treats? These Mini Cinnamon Roll Cheesecakes are a warm and spicy take on a beloved combo.

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Pin and Tell Me How Yours Turned Out

You can save this to your dessert boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you swap the crust? Did you add caramel drizzle? Leave a comment below. I’m always curious how others put their twist on it.

For more sweet inspiration, come find me on Pinterest at LadyPlate Desserts.

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