Double Layer Pumpkin Cheesecake

Overhead photo of a Pumpkin Cheesecake with Ginger Cookie Crust sitting next to a fall colored cloth napkin.

Double Layer Pumpkin Cheesecake

Double Layer Pumpkin Cheesecake is a rich and creamy showstopper that combines classic vanilla cheesecake with spiced pumpkin on a buttery gingersnap-pecan crust. With its gorgeous two-tone layers of cheesecake and irresistible fall flavors, it's the kind of dessert that steals the spotlight at Thanksgiving, Friendsgiving, or any holiday gathering.

Course Dessert

Cuisine American

Keyword Double Layer Cheesecake, Pumpkin Cheesecake

Prep Time 35

Cook Time 1

Servings servings

Calories 286kcal

Author Heather

Ingredients

For the Crust

2 cups ground Ginger snaps *about 7 ounces or 20-22 cookies
1 cup ground Graham crackers *about 4 ounces or 7 full sheets
½ cup minced Pecan pieces
½ cup butter *melted
½ teaspoon salt

For the Cheesecake Layers

3 8 oz packages of cream cheese *room temperature (24 oz total)
1 ¼ cups granulated sugar
3 large eggs *room temperature
2 teaspoons vanilla extract
¼ cup heavy cream
1 ¼ cup pumpkin
1 ½ teaspoons cinnamon
1 teaspoon nutmeg
whipping cream for garnish

Get Recipe Ingredients

Instructions

Preheat oven to 350℉
In a food processor, pulse the cookies and graham crackers separately until fine crumbs form. Transfer to a mixing bowl.
Add pecans to the food processor and pulse until minced and almost crumb-like. Add the pecans to the bowl with the crumbs and stir to combine.
Mix cookie mixture with melted butter and salt. Press mixture firmly into a greased 9- or 10-inch springform pan (use a flat-bottom measuring cup for best results). Bake 12–14 minutes, until edges are golden. Set aside to cool.
Lower oven temp to 300℉.
In a stand mixer on low speed, beat softened cream cheese and sugar until smooth, scraping the bowl often. Add eggs one at a time, mixing on low and scraping between each addition. Mix in vanilla and heavy cream until fully combined.
Remove half the batter and set aside. To the remaining batter, add pumpkin, cinnamon, and nutmeg; mix until smooth. Spread half the pumpkin batter over crust, pour plain batter on top, then add remaining pumpkin batter. Swirl gently with a knife for a marbled effect.
Want a pumpkin design instead of marbling? Check note #1 below for step-by-step tips.
Wrap the outside of springform pan with 2–3 layers of heavy-duty foil, shiny side out. Place pan inside a larger roasting pan and add ½–¾ inch hot water (150-160℉). Bake 1 hour, until top is set and center is slightly jiggly. See Note #2 below.
Turn off oven, crack door, and leave cheesecake inside 30–40 minutes. Remove and cool on countertop until completely cool, about 2–3 hours.
Refrigerate at least 6 hours, preferably overnight, before serving.
Before removing springform ring, run a hot, dry knife around the edges. For clean slices, dip and dry knife between each cut.

Video

Notes

Note #1- How to Create the Pumpkin Design
Reserve a little pumpkin batter after layering. Using a large serving spoon with rounded edges and a square shape, drag three spoonfuls of batter across the top:

First stroke – a rainbow-shaped arc across the top.
Second stroke – a matching arc in the opposite direction along the bottom.
Third stroke – drag through the center to fill in the pumpkin.

Then, use the tip of a butter knife to drag lines outward from the center through the pumpkin shape to create the sections. Finish with a small spoonful in the middle for the stem.

Note #2- For the water bath, use hot tap water (about 150–160°F / 65–70°C). It should feel very hot to the touch but not boiling. If you pour in boiling water straight from the kettle, the sudden burst of steam can cook the outer edge of the cheesecake too quickly and throw off the gentle, even baking you’re aiming for.

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