Classic Layered Pumpkin Cheesecake Recipe

The autumn season is a fantastic one for incorporating tons of pumpkins and pumpkin spice into your recipes (whether everyone likes it or not is a completely different matter)! And so it follows that it is our duty to bring to you all of the recipes we have found that could have the possibility of gracing your table this thanksgiving season. The recipe I will be covering in this article is pumpkin cheesecake! The perfect match of the infamous holiday gourd and a classic dessert!

Not only will this be fun to make and watch your family enjoy it, pumpkin cheesecake will also be fun to create! As with any recipe, try to bring your own unique touch of cooking to the table for(pun intended!). It will be a wee bit more difficult and time-taking as it is the infamous cheesecake that is not very often had for good reasons. But the holiday season is a more-than-worth it to spend a fair amount of time on a recipe.

We are sharing this in fall before thanksgiving, but there is no reason as to not have pumpkin cheesecake on christmas too!

Have fun making this recipe, and please, tell us in the comments how it went! I always love seeing everybody’s take on a recipe, even if you don’t think you differed much. 

And now, the much-awaited recipe, pumpkin cheesecake!

(Also, We are going to share the full recipe from scratch, but to save yourself time, you can also use a store bought graham cracker crust and store bought whipped topping for the final topping. But I will tell you, it tastes so much better with homemade whipped cream. :))

Here’s how to make pumpkin cheesecake w/ graham cracker crust and homemade whipped cream

Crust Ingredients: 

• 2 C graham cracker crumbs
• 2 TBSP sugar
• 5 TBSP salted butter, melted
• Spring form pan

Cheesecake Layer Ingredients:

• 8 oz package cream cheese, room temp
• 1/4 C sugar
• 1/4 tsp vanilla
• 1 egg, room temp

Pumpkin Layer Ingredients:

8 ounce package cream cheese, room temp
1/4 C sugar
1/2 tsp vanilla
1 egg, room temp
1/2 C pumpkin puree
1 1/2 tsp cinnamon
2 tsp pumpkin pie spice

Crust Directions:

-Preheat oven to 350 degrees. Grease a 9 in spring form pan.
-Combine the graham cracker crumbs and sugar, add in the butter, stirring as you pour it into the small bowl.
-Take the crust “batter” from the bowl and with your hands press it into the prepared pan.
-Set the crust aside.

Cheesecake Layer Directions:

-Beat on medium speed to combine the cream cheese, sugar, and vanilla until smooth.
-Fold the egg into cream cheese mixture.
-Pour this into the prepared spring form pan.

Pumpkin Layer Directions:

-Beat on medium speed to combine the cream cheese, sugar, and vanilla until smooth.
-Fold the egg into cream cheese mixture.
-Add the spices to the pumpkin puree then fold this into the cream cheese mixture.
-Pour this pumpkin mixture on top of the first layer.
-Sprinkle cinnamon on top of this layer.

Bringing it all together to bake: 

-Bake on 350 degrees for 40-45 minutes or until the center of the cheese cake is firm,
-Remove from oven and allow to sit out to completely cool.
-Put in refrigerator over night.

And if you want to make your own whipped topping for the top, here’s the basics on how to make your own whipped cream – DELISH!

Topping Ingredients:

1 cup heavy cream
3 tablespoons powdered sugar
2 Tbsp sugar
1/2 teaspoon vanilla
1 tsp cinnamon

Topping Directions:

-Place mixing bowl and beater in the freezer to chill.
-Add all the ingredients into the chilled bowl.
-Beat the ingredients on medium speed until the whipped cream holds soft peaks.
-Scoop whipping cream into a pastry bag with a large star tip.
-Twist the open end of the pastry bag to push the whipping cream to the tip.
-Holding the filled pastry bag with tip straight downward and  squeeze out the stars on the edge of the cheese cake.

Serve it up and enjoy!

Here’s a printable recipe for you. Just click on the “print” button below.

There you have it! I hope I have convinced you to make this fantastic recipe for pumpkin cheesecake for thanksgiving and other holidays to come, and if I have, please share your results in the comments to make all of our mouths water! 

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