Layered Pumpkin Cheesecake

This Pumpkin Cheesecake makes a rich and decadent fall dessert you’re going to love! It’s made with a layer of cheesecake and a layer of pumpkin pie nestled in a homemade graham cracker crust. Finish it off with crunchy sweet pecans and whipped cream, it’s the perfect dessert for Thanksgiving and more!

Jump to:

• Why You Will Love This Layered Pumpkin Cheesecake Recipe
• Ingredients
• How to Make Pumpkin Cheesecake
• Expert Tips
• Serving Suggestions
• Recipe FAQs
• Give this Pumpkin Pie Cheesecake
• More Fall Dessert Recipes to Try
• Pumpkin Pie Cheesecake

This pumpkin pie cheesecake recipe starts with a simple graham cracker crust baked to golden perfection to really bring out the buttery flavor. From there, we make a traditional cheesecake layer that’s so rich and creamy and followed by a layer of pumpkin pie filling!

We finish it off with candied pecans that add an even bigger kick of sweetness along with a fantastic crunch that plays counterpoint to the creaminess of the rest of the cheesecake so well. 

I’ve made many cheesecake variations over the years, and this is the one that I keep coming back to, especially when fall rolls around. Looking for more pumpkin cheesecake recipes? Try these mini pumpkin cheesecakes and my pumpkin cheesecake bars next!

Why You Will Love This Layered Pumpkin Cheesecake Recipe

• Worth the Effort. This recipe takes a bit of effort and a bit of time but it’s 100% worth it! With a little bit of planning and reading through all the tips it goes together quite easily.
• Perfect for Pumpkin and Pumpkin Spice Lovers: Everyone will love it whether for Thanksgiving or any occasion during the fall months.
• Not Your Ordinary Cheesecake: This pumpkin spice cheesecake is loaded with classic cheesecake flavor and then accented with a fantastic pumpkin layer and topped with candied pecans, all of which create a dessert that’s so decadent and delicious, everyone will come back for more again and again. 

Ingredients

• Graham crackers crumbs: These are used to make the homemade cheesecake crust. If all you have are graham crackers place some in a zipper storage bag and pound with a rolling pin or meat mallet to crush.
• Sugar: You will be using granulated sugar for the crust, cream cheese mixture, pecans, and whipped cream. Brown sugar sweetens the pumpkin pie mixture where it adds more complex flavors than regular sugar.
• Butter: This holds the crust together but also adds rich flavors to it and it also helps create the candy coating on the pecans.
• Cream Cheese: Use regular whole fat cream cheese for the best flavor and make sure it’s at room temperature.
• Eggs: Give the pumpkin and cheesecake layer that fluffy texture that’s classic to cheesecake and pumpkin pie.
• Vanilla: For added warmth, aroma, and flavor. It’s used in the cheesecake layer and whipped cream.
• Pumpkin Puree: Make sure you grab puree and not pumpkin pie filling! They are not the same thing.
• Evaporated Milk: You can find this milk in cans in the grocery store. It’s been cooked down so it’s a bit thicker and has more flavor than regular milk.
• Spices: We use a simple blend of cinnamon and nutmeg to flavor the pumpkin pie layer.
• Chopped Pecans: Chopped work best for making a crumbly topping for the cheesecake.
• Heavy Cream: For making the homemade whipped cream.

How to Make Pumpkin Cheesecake

1. Step 1: Prep. Gather all your ingredients, preheat the oven to 350° F, and line a 9-inch springform pan with parchment paper and lightly spray with a non-stick cooking spray.
2. Step 2: Make the Graham Cracker Crust. Combine the graham crackers, sugar, and butter in a bowl. Mix well and then press it into the prepared pan. Be sure to press the crust up the sides as well. Bake and then let cool.
3. Step 3: Make the Cheesecake Layer. Beat the cream cheese until it’s smooth. Add the eggs, sugar, and vanilla, and beat again until well combined. Chill for 30-40 minutes.
4. Step 4: Add the Cheesecake Layer. Spoon the chilled cheesecak mixture on top of the cooled graham cracker crust.
5. Step 5: Making the Pumpkin Layer. Whisk the eggs until light and fluffy. Add the pumpkin, milk, brown sugar, sugar, cinnamon, nutmeg, and salt. Stir together until combined. Pour th epumpkin mixture over cream cheese.
6. Step 6: Bake. Place the cheesecake in a preheated oven and bake for 45-55 minutes or until the sides are set and center is still a bit jiggly.
7. Step 7: Make the Pecan Topping. Add the chopped pecans, sugar, and butter to a saucepan. Heat over medium heat, stirring until the butter and sugar has melted and turned a brown color, approximately 7-8 minutes.
8. Step 8: Cool the Pecans. Pour the pecan mixture onto a butter cookie sheet and spread it out in a single layer to cool. Once completely cool, break the mixture up into small pieces.
9. Step 9: Make the Whipped Cream Topping. Beat the heavy cream, sugar, and vanilla until stiff peaks form.
10. Step 10: Finish and Serve. Sprinkle the top of the cheesecake with the candied pecan mixture. Place the whipped cream in a piping bag and add whipped cream around the top of the cheesecake.

Expert Tips

This recipe has a lot of moving parts so there are a few tips to ensure you make the best cheesecake you possibly can. 

• Fully Soften the Cream Cheese and Use Room Temperature Eggs. This allows the cream cheese and eggs to thoroughly combine with your other ingredients to create a rich smooth texture. If your cream cheese isn’t fully softened, you can end up with a chunky cheesecake that has pieces of raw cream cheese in it. 
• Beat the Cream Cheese Well. Beat your cream cheese for at least two minutes until it’s completely smooth before adding the other ingredients. This will ensure a silky texture for your cheesecake.
• Bake the Crust. You might be tempted to leave the crust raw and just let it bake when you bake the cheesecake filling, but you’ll be missing out on such a rich flavor. Baking the graham cracker crust first really brings out the buttery flavor of the crust.
• Pour the Pumpkin Mixture. Avoid spreading as it will mix the layers together. Pouring it is the best way to get the distinct layers.
• Cool Completely Before Adding Whipped Cream. Much like frosting, whipped cream will melt when added to something that’s even warm.
• Add the Pecans Last. Melt the sugar and butter BEFORE adding the pecans. This way you get a nice coating on the pecans.
• Store: This cheesecake will keep well in the refrigerator for about four days. For longer storage, you can store this cheesecake in an air-tight, freezer-safe container for up to one month. 

Serving Suggestions

To serve this delicious pumpkin pecan cheesecake, all you need is a fork and a plate! This double layer pumpkin cheesecake with candied pecans already has everything you need right in the cheesecake! You’ve even added the whipped cream so that every slice has a dollop. There’s no need to add anything else. 

This is the perfect dessert to serve at Thanksgiving and Christmas, and it’s always a welcome addition to any holiday table. 

Recipe FAQs

Give this Pumpkin Pie Cheesecake

This pumpkin pecan cheesecake takes a little time and work, but the flavor is just so amazing. It’s the perfect special dish for any holiday or just a special weekend dessert. Give this recipe a try, and I know you’ll love it as much as I do. All of those “oohs” and “aahs” when you bring it out to the table make it all worthwhile!

More Fall Dessert Recipes to Try

Here are a few more delicious dessert recipes that can be found on the blog!

And here is a Pumpkin Pecan Cake from Great Grub, Delicious Treats that might enjoy as well.

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