Layered Pumpkin Cheesecake

I made a great new fall recipe that I just have to share with y’all – layered pumpkin cheesecake!  And it’s deceivingly easy!  Win-win!  You only use one mixing bowl for both layers, so it’s quick clean up too.


I found the recipe on, and after reading some of the reviews, I made some tweaks to it.  Here’s the original recipe:

And below is the recipe with my tweaks, which worked great!  I basically added more cream cheese (and therefore sugar) in order to have a thicker bottom cheesecake layer.  And I added more pumpkin and spice to the second layer, because who doesn’t want more of that?!  And I simplified the spices by just using pumpkin pie spice.


  • 2 1/2 (8 ounce) packages cream cheese, softened
  • 1/2 cup + about 2 Tbsp white sugar
  • 3/4 teaspoon vanilla extract
  • 2 eggs
  • 1 (9 inch) prepared graham cracker crust
  • 1 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 can whipped cream (such as Reddi-Wip)

1. Preheat oven to 325 degrees F.

2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 1/2 cup of batter and spread into bottom of crust; set aside.

3. Add pumpkin and pumpkin pie spice to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. NOTE: My pie crust was FULL, but it turned out beautifully.

4. Bake in preheated oven for 40 to 45 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Garnish slices with whipped cream when serving.


My friends who tasted it raved about it…and I’ve eaten almost all the leftovers myself.  Eek!  The only way this recipe could be improved would be to make my own graham cracker crust.

I hope you enjoy this bit of fall goodness!  You’re welcome! 😉

Layered Pumpkin Cheesecake | Laguna Lane