Pumpkin Layer Cheesecake

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Pumpkin Layered Cheesecake

Pumpkin Layer Cheesecake

We have taken our two favorite desserts, cheesecake and pumpkin pie, and mixed them into a new favorite we call Pumpkin Layer Cheesecake!  It’s so good! I know this will be a recipe I make again and again over the holidays.  I love all things pumpkin though.  All the way from pumpkin latte’s to pumpkin bread.  We also make these cute little pumpkin pie bites throughout the year too.  It’s all good to me.

Recipe Tips

We have given you the instructions below to make the graham cracker crust but the ones you buy pre-made in the store will also do if you want to speed up the process time on this recipe.  You can also buy pre-made real whipped cream instead of making your own too.  Just a few ideas that are definitely time savers.

There’s one more tip that is totally worth mentioning.  Not everyone has a big oven to make a full meal plus dessert at one time.  Most of the time I make all the desserts a day or two before which works out nicely.  This last year I purchase a 3-Tier Oven Rack that I immediately fell in love with.  There are sometimes I like a hot pit straight out of the oven served warm with a cold scoop of ice cream over the top.  I just found the holiday cooking to be less stressful with my new oven rack especially with all the side dishes we make too!


 Did you know?

A pumpkin is a cultivar of the squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin and deep yellow to orange coloration. The thick shell contains the seeds and pulp.

I didn’t have much luck with pumpkins when I planted the pumpkins in my garden in the Spring.  I did something wrong but I’m not sure what.  I’m hoping to have better luck next time.

Pumpkin Layered Cheesecake

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  • 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.
  • First 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.
  • Pumpkin Cheese Cake Directions:
  • -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.
  • 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.

Nutrition facts are provided as a courtesy.

Tried this recipe? Mention @ISaveA2Z or tag #KetoFriendlyRecipes!

Pumpkin Layered Cheesecake

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