Print

Layered Pumpkin Cheesecake

Slice of layered pumpkin cheesecake topped with whipped cream and a gingersnap cookie, with the whole cheesecake in the background.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Layered Pumpkin Cheesecake is a creamy, spiced fall dessert with a gingersnap crust, smooth cheesecake base, and a warm pumpkin spice layer topped with whipped cream — perfect for holidays and gatherings.

Ingredients

Scale
  • 1 1/2 cups gingersnap cookies, finely ground
  • 6 tablespoons unsalted butter, melted
  • 1/3 cup granulated sugar (for crust)
  • 3/4 cup granulated sugar (for filling)
  • 2 tablespoons granulated sugar (for whipped cream)
  • 24 ounces cream cheese, room temperature
  • 1 teaspoon vanilla extract (for filling)
  • 1/2 teaspoon vanilla extract (for whipped cream)
  • 3 large eggs, room temperature
  • 1/2 cup sour cream
  • 1 cup 100% pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 cup heavy whipping cream

Instructions

  1. Preheat oven to 350°F. Spray the sides of a 9-inch springform pan with non-stick baking spray.
  2. Prepare the crust: Pulse gingersnap cookies in a food processor until fine crumbs form. Add melted butter and 1/3 cup sugar; pulse until combined. Press firmly into the pan’s bottom and set aside.
  3. Prepare cheesecake filling: In a large bowl, beat cream cheese, 3/4 cup sugar, and 1 teaspoon vanilla until smooth. Add eggs one at a time, mixing just until combined. Mix in sour cream.
  4. Measure 2 cups of plain batter and pour onto the crust. To the remaining batter, add pumpkin puree, cinnamon, cloves, and nutmeg; mix until fully incorporated.
  5. Gently pour pumpkin batter over the plain layer, spreading carefully to avoid mixing.
  6. Wrap the pan in heavy-duty foil or place it inside a larger silicone pan. Place in a roasting pan and add 1 inch of hot water to the outer pan.
  7. Bake for about 60 minutes until edges are set and center slightly jiggles. Turn oven off, crack the door, and cool cheesecake for 1 hour inside the oven.
  8. Refrigerate overnight to set completely.
  9. Whip heavy cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla until medium peaks form. Pipe or spread on top before serving.

Notes

  • For a milder flavor, reduce cloves or nutmeg.
  • You can substitute gingersnaps with graham crackers.
  • Cheesecake can be made 2 days ahead and refrigerated, or frozen for up to 1 month.
  • Allow cheesecake to cool slowly to prevent cracks.
  • Use room-temperature ingredients for a smooth texture.

Nutrition

Find it online: https://recipeeasily.com/layered-pumpkin-cheesecake-recipe/