cut into layered pumpkin cheesecake
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Double Layer Pumpkin Cheesecake

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! 
Prep Time15 mins
Cook Time1 hr
Rest and Refrigerate4 hrs
Total Time4 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: double layer pumpkin cheesecake, gingersnap crust, pumpkin cheesecake
Servings: 12
Calories: 164kcal
Author: Courtney Lopez

Ingredients

Gingersnap Crust

  • 1 1/2 cups ground gingersnap cookies about 3/4 of 16 oz box
  • 6 tablespoons unsalted butter melted
  • 1/3 cup sugar

Cheesecake Filling

  • 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

Instructions

  • Preheat your oven to 350 degrees F.

Gingersnap Crust

  • Prepare a 9-inch springform baking pan by lining it with parchment paper
  • Spray the bottom and sides with a baking spray or use butter and then dust with flour.
  • Using 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.

Cheesecake Filling

  • In a large bowl beat the cream cheese, vanilla, and 3/4 cup of the sugar until it's smooth and creamy.
  • Mix in the eggs one at a time.
  • Now add in the sour cream and give another mix.
  • Pour 2 cups of this cheesecake batter onto the prepared pie crust.
  • To the remaining cheesecake mixture add the pumpkin and spices and mix until fully combined.
  • Pour the pumpkin cheesecake mixture over the first layer of cheesecake filling very carefully and then spread to edges.
  • Bake for the pumpkin cheesecake 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.
  • After cooling in the oven transfer to the fridge for a minimum of 3 hours to allow it to chill.
  • Finish by garnishing the top with homemade whipped topping dollops and a few gingersnap cookies.

Nutrition

Calories: 164kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 27mg | Potassium: 71mg | Fiber: 1g | Sugar: 19g | Vitamin A: 3470IU | Vitamin C: 0.9mg | Calcium: 25mg | Iron: 0.5mg