Layered Pumpkin Cheesecake


You should never have to choose between pumpkin pie and cheesecake.

Active Time:
25 mins
Total Time:
9 hrs 55 mins

You should never have to choose between a slice of pumpkin pie and a slice of cheesecake—not when you can so easily have both. It's just as simple as it sounds.

A layer of graham cracker crust sits underneath a modest layer of cheesecake that supports a layer of pumpkin pie filling. All three layers are distinct, but they bake into a beautifully sliceable cheesecake that is quite literally the best of both worlds.

Layered Pumpkin Cheesecake
Micah A. Leal

Cheesecake on its own is downright delicious, but because of how rich it is, a slice of cheesecake is often difficult to finish without feeling too full. Because of this, cheesecake is often paired with something bright and flavorful (raspberry, chocolate, etc.) to help balance the dessert.

A layer of pumpkin pie is the ideal compliment in a slice of cheesecake because it replaces half of the cheesecake normally present in a slice,. It's also richly spiced to offset the density of the cheesecake, making it more palatable.

A slice of this dessert is equal parts rich cheesecake and custardy pumpkin pie, making it entirely reasonable to consider a second slice. The cheesecake bakes in a water bath, allowing both layers to cook gently. Once the cheesecake has had plenty of time to chill, the cake is easy to cut to reveal the two contrasting layers present in every slice.



  • 1 1/2 cups graham cracker crumbs

  • 1/4 cup granulated sugar

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 4 tablespoons unsalted butter, melted

Cheesecake Layer

  • 2 (8-oz.) packages cream cheese, room temperature

  • 1/2 cup sour cream

  • 1/2 cup granulated sugar

  • 2 eggs

  • 3 tablespoons all-purpose flour

  • 1 teaspoon vanilla extract

Pumpkin Layer

  • 1 (15-oz.) can pure pumpkin

  • 3/4 cup evaporated milk

  • 3/4 cup granulated sugar

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 2 teaspoons pumpkin pie spice


  1. Preheat oven to 350°F. Spray a 10-inch springform pan with cooking spray and wrap the outside in several layers of aluminum foil; set aside.

  2. Make Crust: Combine dry ingredients in a bowl. Add melted butter and mix until butter is evenly distributed. Pour into prepared pan and press evenly across the bottom of the pan.

  3. Make the Cheesecake Layer: Combine the cream cheese and sour cream in a mixer on medium-high until fully incorporated and fluffy. Add sugar and beat to combine. Add eggs one at a time on low, waiting for the first to incorporate before adding the second. Scrape down the sides of the bowl, increase speed to medium-high and beat until fluffy. Add vanilla and flour, and mix to combine, ensuring that no pockets of flour remain. Pour mixture over prepared Crust and spread evenly to edges.

  4. Make Pumpkin Layer: Combine all ingredients in a large bowl with a whisk until the mixture is homogenous. Gently pour over Cheesecake Layer and spread evenly to the edges of the pan.

  5. Put the pan on a rimmed baking sheet and place in oven. Add hot water to the rimmed baking sheet so that the water comes almost completely to the lip of the baking sheet. Bake Layered Pumpkin Cheesecake for 1 hour. Turn off the oven without opening the door and allow the cheesecake to cool in the oven or 30 minutes before removing it to the counter to cool completely. Gently run a knife around the edge of the cake and transfer to the refrigerator to cool for 8 hours or overnight.

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