Name: Double Layer Pumpkin Cheesecake
Prep time: 15 min
Cook time: 60 min
Total time: 255 min
Yield: 12
Ingredients: 1 1/2 cups ground gingersnap cookies (about 3/4 of 16 oz box); 6 tablespoons unsalted butter (melted); 1/3 cup sugar; 3 8oz cream cheese (softened & room temp); 3/4 cup sugar; 1 teaspoon vanilla extract; 3 eggs (room temperature); 1/2 cup sour cream; 1 cup 100% pure pumpkin (do not use pie filling); 1 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 1/8 teaspoon ground nutmeg; homemade whipped topping (optional); gingersnaps for garnishing (optional)

Our Double Layer Pumpkin Cheesecake is the best of both worlds, a delicious cheesecake with all the flavors of pumpkin pie with a gingersnap crust. If you’re looking for the best pumpkin cheesecake recipe this is it!

This Pumpkin Cheesecake takes the cake! It has a homemade made from scratch gingersnap crust, filled with regular cheesecake, pumpkin cheesecake, and then finished with dollops of homemade whipped cream and gingersnap cookies.

CAN I MAKE DOUBLE LAYER PUMPKIN CHEESECAKE IN ADVANCE?

We love making this in advance for parties and it’s perfect for the fall season. It’s a show stopper at the Thanksgiving dessert table! It’s easy to whip up the day before the party and since it needs 1 hour to bake, 1 hour to sit in the oven, and then 3 hours to chill we definitely recommend making it in advance.

HOW TO MAKE DOUBLE LAYER PUMPKIN CHEESECAKE

Preheat your oven to 350 degrees F.
Prepare the filling: In a large bowl beat the cream cheese, vanilla, and 3/4 cup of the sugar until smooth and creamy.
Start mixing the eggs in one at a time.
Add in the sour cream and give another good mix.
Pour 2 cups of the cheesecake batter onto the pie crust.
To the remaining cheesecake mixture add the pumpkin and spices and mix until combined.
Pour the pumpkin cheesecake mixture over the first layer very carefully and then spread to edges.
Bake for 60 minutes with a water bath or until the sides are set and the middle has a little jiggle.
After 60 minutes crack the oven door and turn it off allowing the cheesecake to cool in the turned-off oven for 60 minutes.
Once cooled in the oven transfer to the fridge for a minimum of 3 hours to allow it to chill.
Garnish the top with homemade whipped topping dollops and a few gingersnap cookies.

HOW TO MAKE GINGERSNAP CRUST

Prepare a 9-inch springform baking pan, line it with parchment paper and spray the bottom and sides with a baking spray or use butter dust with flour.
Start preparing the crust: In a food processor grind up the gingersnap cookies until crumbs.
Add butter and sugar into the crumbed cookies and then place into the bottom of the springform pan smashing down to form the crust.

HOW TO DO WATER BATH BAKING

Take a long sheet of foil and sit the cheesecake pan on top of it. Fold up all of the sides, making sure the foil is covering the bottom and most of the sides.
Sit the foil-lined pan on top of a cookie sheet, place the cookie sheet into the oven and pour boiling hot water into the pan going as high as you can.

HOW TO SERVE CHEESECAKE

We enjoy cheesecake chilled, but you can remove from the refrigerator 25-30 minutes before serving if you want to serve it at room temperature.

HOW TO STORE CHEESECAKE

Cheesecake must be refrigerated. Store any leftovers in the refrigerator.

more pumpkin recipes:

RECIPE NOTES:

Keep cheesecake refrigerated unless serving, store any leftovers in the fridge as well.
Make sure you use a water bath, the steam helps the cheesecake rise slowly and reduces the risk of cracks on the top of the cheesecake.
You make this a layered cheesecake or do a full pumpkin pie cheesecake if you wanted by doubling the pumpkin ingredients and mixing into the entire batter.
Cheesecake is a great recipe to make ahead since you need to chill in the refrigerator. We usually make it a day in advance.
Learn how to make homemade whipped cream, it makes such a difference and you can flavor however you’d like.

This article was written by Courtney’s Sweets, the recipe is from our guest chef Amanda.