I think one of the hardest things in the world is to pick between desserts. Today, I’m sharing the perfect solution — layered pumpkin pie cheesecake. It’s a layer of cheesecake and a layer of pumpkin pie. It’s the perfect dessert pairing where you don’t have to choose!
Isn’t it just beautiful too?
Making the layered pumpkin pie cheesecake is surprisingly easy — almost as easy as pumpkin cookies! And if you’re a cookie fan, you’ll love these pumpkin chip cookies. you can squeeze them in on your all things pumpkin day!
The cheesecake and pumpkin pie take roughly the same amount of time to bake, so there are no extra steps, and since the layered pumpkin pie cheesecake requires some chilling time, as cheesecakes do. You can make this up a day in advance so you have one less thing to do Thanksgiving morning.
My favorite way to top the cheesecake is with a layer of Chantilly cream – whipped cream with vanilla added – and a dusting of ground cinnamon. Whipped cream is a must with pumpkin pie, and by using it as a decorative topping, you get just the right amount of whipped cream with each bite.
It’s also a bit of a decorator’s secret to a picture-perfect presentation. The pumpkin pie and whipped cream don’t share the exact same texture and inevitably, the pumpkin pie layer will develop a few cracks as the cheesecake cools due to differing thermal properties of the layers.
Instead of stressing, a savvy baker simply finds a way to work around the challenge. Whipped cream to the rescue!
I hope you enjoy this recipe — it’s one of our Fall dessert favorites!
- 8 ounces graham cracker crumbs
- 1/4 cup sugar
- 1/4 tsp salt
- 8 tbsp unsalted butter, melted
- 1/2 tsp cinnamon
- 1 lb cream cheese (2 packages)
- 2/3 cup granulated sugar
- 2 eggs
- 1 1/2 tbsp all-purpose flour
- 2 tsp vanilla extract
- 15 oz pumpkin puree
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 2 eggs
- 3/4 c granulated sugar
- 1 cup heavy whipping cream
- 2 tbsp sugar
- 1 tsp vanilla extract
- additional cinnamon for sprinkling, if desired
- Preheat your oven to 425 F.
- Mix the crust ingredients and press into a 9? springform pan, set aside while you make the filling.
- Make the cheesecake layer by beating the cream cheese and sugar until light and fluffy.
- Add the eggs one at a time, scraping the bowl after each addition, and then stir in the flour and vanilla. Pour over the crust, scraping the bowl well with a spatula.
- Using the same bowl, stir together the pumpkin, sugar, salt, and spices. Add the eggs one at a time, mixing well to ensure they're incorporated properly into the batter. Gently pour the pumpkin pie layer over the cheesecake.
- Bake the cheesecake for 15 minutes at 425 F, then lower the temperature to 350 F and bake for an additional 1 hour - 1 hour 10 minutes. Until the center is set but still jiggles slightly.
- Turn the oven off and crack the door open, leaving the layered cheesecake inside. Allow to cool for 30 minutes inside the oven, then remove and allow to cool on a rack for an additional 45 minutes. Refrigerate at least two hours, or until ready to serve.
- Pour the whipping cream into the bowl of a stand mixer or into a large mixing bowl along with the sugar. Whisk on high speed until the mixture forms firm peaks. Add the vanilla and whisk briefly to incorporate. Pipe onto the cheesecake immediately and sprinkle with cinnamon.