Pumpkin Layer Cheesecake

Pumpkin Layer Cheesecake


"This cheesecake makes a dramatic presentation with its two layers of white and pumpkin."
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5 h 40 m servings 398 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 370 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C.)
  2. In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs. Reserve 1 cup of cream cheese mixture and set aside. Pour remaining mixture into pie crust.
  3. Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain filling in the crust.
  4. Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.


Read all reviews 109
  1. 132 Ratings

Most helpful positive review

I scaled the recipe to 12 servings and increased the pumpkin puree and spices a little. I baked this in a 9-inch springform pan with a homemade crust. I used a water bath and added white chocola...

Most helpful critical review

This recipe is great for a base, however I found that you needed 2x more spices than the recipe called for to have any flavour in your cheesecake. Also, making a crust out of crushed gingersnap...

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Most positive
Least positive

I scaled the recipe to 12 servings and increased the pumpkin puree and spices a little. I baked this in a 9-inch springform pan with a homemade crust. I used a water bath and added white chocola...

this is a very pretty & delicious cheesecake! i added 1/2 c. of finely chopped pecans to my graham cracker crust & used a 9" springform pan (done in 40 minutes). i also liked how this cheesecake...

I simply can't rave enough about this recipe. This was the first time I've ever made a cake/pie, and it turned out BEAUTIFUL and was absolutely delicious. When it was cut, the layers came out ...

Delicious. One change: While mixing the 1 c. cream cheese mix with the 1/2 c. pumpkin puree, I noticed that it looked a bit too "cream cheesey", so I added pumpkin puree until it looked & smelle...

I can't get enough! If you like cheesecake and you like pumpkin pie, you will love this one! It's a perfect mix of the two. Top with some Cool Whip and there is a perfect pie!

This is the best! Made it several times and it's been a hit each time. Comes out perfect - even using store bought graham crust! Do not change a thing - perfect as is!

This is a great recipe! I made it for my first Thanksgiving dinner and everyone loved it so much that they begged me to make it for Christmas. It is very easy to make and will win you lots of ...

this was my first cheesecake, it came out perfect. everyone loved it. look no further.

I changed this to a "cheesecake bar." I use an 8 x 11.5 rectangular glass pan that is lined with parchment paper. I also reduce the fat by using 1/3 less fat cream cheese for both packages. M...

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