Double Layer Pumpkin Cheesecake

Looking to switch things up this holiday season? Trade your traditional pie for a pumpkin cheesecake. With two layers of creamy goodness, this decadent treat will be the star of your Thanksgiving dessert table.

How to Make Pumpkin Cheesecake

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated pumpkin cheesecake:

1. Make the bottom layer and spread half the batter in the bottom of a prepared graham cracker crust.
2. Add the pumpkin and spices to the remaining batter, then spread it over the bottom layer.
3. Bake the cheesecake until the center is almost set. Cool and refrigerate overnight.

How to Tell When Pumpkin Cheesecake Is Done

Using an oven mitt, gently shake the cheesecake. If everything looks set except for a small circle in the center, the cheesecake is done. It will finish setting during the cooling and refrigeration process.

How Long Does Pumpkin Cheesecake Last?

The pumpkin cheesecake will last for about four days if it's stored in an airtight container in the refrigerator. A cheesecake should never sit at room temperature for more than two hours.

Can You Freeze Pumpkin Cheesecake?

You can keep your pumpkin cheesecake for longer if you freeze it. To freeze cheesecake, wrap the whole cake (or individual slices) in a layer of storage wrap. Follow it up with a layer of foil for added protection. Freeze for up to one month. Thaw in the refrigerator overnight.

How to Serve Pumpkin Cheesecake

As delicious as this pumpkin cheesecake is by itself, you can take it over the top by serving it with a dollop of whipped cream. You could also drizzle the slices with a homemade caramel sauce for an extra dose of decadence.

Cookdap Community Tips and Praise

“This is a fantastic pumpkin cheesecake,” raves ChefBeth. “It is so easy to make and it is so good. I prefer this over regular pumpkin pie any day!”

“This recipe is a welcome change from the typical pumpkin pie at Thanksgiving,” according to KARISUENICHOLS. “I added crushed gingersnaps as a garnish on top of the whipped cream. This was a very quick and easy recipe and my guests said they loved it.”

“My favorite dessert by far,” says tara24. “I’ve made it probably 10 times this past year, and everyone who eats it loves it (even those who don’t really like cheesecake or pumpkin pie)! I bake it on a cookie sheet with a little bit of water in the pan so that it doesn’t crack.”