Layered Pumpkin Cheesecake

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This Layered Pumpkin Cheesecake is a decadent dessert that beautifully combines the best of both worlds: the creamy richness of a classic cheesecake and the cozy, spiced warmth of pumpkin pie. With a buttery graham cracker crust, a smooth vanilla cheesecake base, and a spiced pumpkin topping, every bite is a delightful journey through texture and flavor.

Perfect for fall gatherings, Thanksgiving feasts, or simply when you’re craving something comforting and impressive, this cheesecake is a show-stopper. Topped with a swirl of whipped cream and a sprinkle of crushed graham crackers, it not only tastes amazing but looks stunning on the dessert table.

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Why You’ll Love This Layered Pumpkin Cheesecake

• Two desserts in one: You get the creamy tang of cheesecake with the festive flavor of pumpkin pie in every forkful.
• Holiday favorite: A guaranteed crowd-pleaser during the fall and holiday seasons.
• Make-ahead friendly: It sets beautifully in the fridge overnight, making it ideal for prepping in advance.
• Visually impressive: Those distinct, beautiful layers make this a standout dish for entertaining.
• Customizable: You can spice it up with your own touch – think gingersnap crust, maple whipped cream, or even a caramel drizzle.

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What Kind of Pumpkin Should I Use for Cheesecake?

For the smoothest and most consistent texture, use 100% canned pumpkin puree, not pumpkin pie filling. The puree has no added sugars or spices, allowing you to control the flavor balance in your cheesecake. If you’re feeling ambitious and want to go fresh, be sure to use a sugar pumpkin (also called pie pumpkin), roast it, and puree it thoroughly.

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Ingredients for the Layered Pumpkin Cheesecake

Each ingredient in this recipe brings something essential to the table, ensuring a rich texture, beautiful layers, and warm, spiced flavor throughout.

• Graham cracker crumbs – These create the buttery, crisp crust that supports the cheesecake.
• Unsalted butter – Melted butter binds the crust and adds a rich, toasty flavor.
• Cream cheese – The base of the cheesecake layer; it brings creaminess and that classic tang.
• Granulated sugar – Sweetens both layers just right.
• Brown sugar – Adds depth and a slight molasses note to the pumpkin layer.
• Pumpkin puree – The star of the show in the top layer, giving it that autumnal vibe.
• Eggs – Provide structure and smoothness to both layers.
• Sour cream – Enhances creaminess and adds a subtle tang.
• Vanilla extract – Rounds out the flavor with a soft, aromatic touch.
• Pumpkin pie spice – Infuses the pumpkin layer with cinnamon, nutmeg, and cloves.
• Whipped cream & crushed graham crackers – For a pretty and delicious garnish.

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How To Make the Layered Pumpkin Cheesecake

Step 1: Prepare the Crust

Combine graham cracker crumbs and melted butter in a bowl. Press the mixture into the bottom of a springform pan and bake at 325°F (163°C) for 10 minutes. Let it cool while preparing the filling.

Step 2: Make the Cheesecake Layer

Beat softened cream cheese until smooth. Add granulated sugar and beat until combined. Mix in eggs one at a time, then add sour cream and vanilla extract. Pour this mixture over the cooled crust.

Step 3: Make the Pumpkin Layer

In a separate bowl, mix pumpkin puree, brown sugar, eggs, sour cream, vanilla, and pumpkin pie spice until smooth. Carefully spoon this layer over the cheesecake layer to avoid mixing.

Step 4: Bake

Bake at 325°F (163°C) for about 60-70 minutes or until the center is just set. Turn off the oven and let the cheesecake rest inside with the door slightly open for an hour.

Step 5: Chill and Serve

Refrigerate the cheesecake for at least 4 hours, preferably overnight. Before serving, top with whipped cream and a sprinkle of crushed graham crackers.

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How to Serve and Store This Layered Pumpkin Cheesecake

This cheesecake feeds about 10 to 12 people, depending on how generous your slices are. It’s perfect for sharing during festive dinners or holiday parties. Serve each slice chilled with a dollop of whipped cream and a pinch of crushed graham crackers for an extra-special touch.

To store leftovers, cover the cheesecake tightly with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh for up to 5 days. If you’d like to freeze it, wrap individual slices in parchment and then foil. It can be frozen for up to 2 months. Thaw in the fridge overnight before serving.

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What to Serve With Layered Pumpkin Cheesecake?

Hot Spiced Apple Cider

A cozy mug of cider balances the rich creaminess of the cheesecake with its fruity warmth.

Fresh Berries

The tartness of raspberries or cranberries complements the sweet and spiced pumpkin layer beautifully.

Espresso or Strong Coffee

A bold cup of coffee helps cut through the richness and is a natural pairing with cheesecake.

Salted Caramel Sauce

Drizzle over each slice for a luxurious sweet-and-salty contrast.

Toasted Pecans

Sprinkle some on top or serve on the side for a nutty crunch.

Whipped Cream with Maple Syrup

Enhance the topping with a hint of maple for extra fall flavor.

Cinnamon-Dusted Pear Slices

Adds freshness and another layer of autumnal spice.

Vanilla Ice Cream

It may seem indulgent, but a small scoop of vanilla ice cream alongside the cheesecake is pure bliss.

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Frequently Asked Questions

1. Can I use homemade pumpkin puree?
Yes, but make sure it’s very smooth and thick. Homemade puree can sometimes be watery, so drain it through a cheesecloth or fine strainer before using.

2. Can I make this cheesecake ahead of time?
Absolutely! In fact, it’s best made the day before so it has time to chill and set completely in the fridge.

3. Do I need a water bath to bake this cheesecake?
Not necessarily. This recipe works well without a water bath, but if you want a perfectly smooth top with no cracks, you can wrap the pan in foil and bake it in a water bath.

4. Can I make it gluten-free?
Yes, just use gluten-free graham crackers for the crust. All other ingredients are naturally gluten-free.

5. How do I know when the cheesecake is done?
The center should still have a slight jiggle. It will finish setting as it cools. Avoid overbaking, which can cause cracks.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you add liqueur or leave it out? Did you try chocolate on top?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other bake smarter.

Find even more delicious ideas on my Pinterest: Life With Livia Recipes

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Conclusion

This Layered Pumpkin Cheesecake is the ultimate fall dessert with its creamy layers, warm spices, and buttery crust. Whether you’re bringing it to a holiday table or just want a cozy treat on a cool evening, this cheesecake delivers. It’s easy to make ahead, simple to customize, and guaranteed to impress your guests. So go ahead and give it a try – it might just become your new seasonal favorite.

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