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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 Time
15
minutes
mins
Cook Time
1
hour
hr
Rest and Refrigerate
4
hours
hrs
Total Time
4
hours
hrs
15
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
double layer pumpkin cheesecake, gingersnap crust, pumpkin cheesecake
Servings:
12
Calories:
164
kcal
Author:
Courtney
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:
164
kcal
|
Carbohydrates:
20
g
|
Protein:
2
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Cholesterol:
61
mg
|
Sodium:
27
mg
|
Potassium:
71
mg
|
Fiber:
1
g
|
Sugar:
19
g
|
Vitamin A:
3470
IU
|
Vitamin C:
0.9
mg
|
Calcium:
25
mg
|
Iron:
0.5
mg