This absolutely gorgeous Pumpkin Pie Cheesecake is sure to stun and satisfy everyone it’s served to! Ideal for both Halloween and Thanksgiving gatherings, this homemade autumnal cheesecake is not one to miss out on.
Layered Pumpkin Cheesecake Recipe
Any type of layered dessert is gorgeous, but this one really takes the cake! Decadent layers of perfect pumpkin pie and creamy cheesecake are placed on a sweet, crumbly graham cracker crust.
This dessert is really what I consider to be a show-stopper. While there are plenty of pumpkin desserts that can grace your holiday spread, none of them garner the same “oohs” and “ahhs” as this layered treat.
Why You’ll Love this Pumpkin Pie Cheesecake Recipe:
- Layered: Now, you don’t have to choose whether you’d prefer to have a slice of cheesecake or pumpkin pie. Enjoy them both with this layered dessert!
- Autumnal: Nothing quite says “autumn” like perfectly made pumpkin pie.
- Stunning: This dessert is simply gorgeous! It’s sure to impress everyone it’s served to just from it’s layered appearance.
How to make Pumpkin Pie Cheesecake at Home
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven and prepare a springform pan.
- Make the crust by combining the ingredients, then pressing the mixture into the pan.
- Bake the crust for 15 minutes, then let it cool while you increase the heat of the oven.
- Combine most of the pumpkin pie ingredients in a saucepan and whisk over medium heat.
- Whisk together eggs and cornstarch, then add them to the pumpkin mixture.
- Pour the pumpkin pie mixture into the crust and bake for 12 minutes.
- Reduce the heat and bake for an additional 30 minutes, then cool.
- Create the cheesecake layer by first mixing cream cheese and sugar. Then, add the remaining ingredients one at a time.
- Pour the cheesecake batter onto the pumpkin pie.
- Wrap the pan with tin foil and create a water bath.
- Bake for an hour and a half.
- Turn off the heat and leave the dessert in the oven for an additional hour.
- Cool the cheesecake, then pop it into the fridge for about 8 hours.
- Slice, serve, and enjoy!
Nope! Pumpkin pie mix is far too sweet and will not yield the same results as 100% pumpkin puree.
This recipe needs to be pretty strictly followed. If all of the steps are precise, you should end up with a perfectly baked pumpkin pie cheesecake! It should appear set, but still a bit jiggly.
There’s a big chance that if the pumpkin pie isn’t cooking correctly, it’s due to temperature. Remember that it needs to start off hot, then go to a lower temperature to avoid curdling.
It sure is! While it shouldn’t have a Jello-like consistency, it should be a little wobbly in the center when removed from the oven.
Whether you make this layered cheesecake dessert for a Halloween party, football potluck, or your main Thanksgiving dessert, you’re going to be so glad you made it!
This homemade layered pie far surpasses anything you could buy from a store.
Recipe Tips and Notes
- Use a knife to gently separate the dessert from the pan once it’s done chilling in the fridge.
- Remember to bake the crust before baking the pumpkin pie filling!
- A can of pumpkin puree can be substituted for one small pie pumpkin.
Make this layered pumpkin pie cheesecake dessert to delight everyone at your Thanksgiving dinner! Just don’t be too surprised when your family requests it every year.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Layered Pumpkin Pie Cheesecake Recipe
For the Crust:
- 3 ½ cups graham cracker crumbs
- 5 Tbs brown sugar
- ½ cup +2 Tbs butter melted
For the Pumpkin Pie Layer:
For the Cheesecake:
- 16 oz cream cheese
- ⅔ cup sugar
- ⅔ cup heavy cream
- 2 eggs
- ¼ cup yogurt
- ½ tsp vanilla
- ½ tsp salt
- 1 ½ Tbs cornstarch
- Preheat the oven to 350 F. Line the bottom of a 9” springform pan with parchment paper and spray the sides with baking spray.
- To make the crust, combine the graham cracker crumbs and brown sugar together. Add in the butter and stir until the mixture looks like wet sand. Press into the bottom and up the sides of the springform pan in an even layer. Crust will be fairly thick.3 ½ cups graham cracker crumbs, 5 Tbs brown sugar, ½ cup +2 Tbs butter
- Place into the preheated oven to bake for 15 minutes. Once baked, remove from the oven and place onto a cooling rack to cool while you make the pumpkin pie layer. Increase the oven heat to 400 F.
- Combine the pumpkin puree, heavy cream, milk, brown sugar, sugar, pumpkin pie spice, vanilla, salt and nutmeg in a medium sized saucepan. Stir well until combined. Add in the cinnamon sticks. Place the pan over medium heat for 5 minutes, whisking constantly.5 Tbs brown sugar, 15 oz pumpkin puree, 1 cup heavy cream, ⅓ cup milk, ⅓ cup brown sugar, ⅓ cup sugar, 2 tsp pumpkin pie spice, 1 tsp vanilla, ½ tsp salt, ¼ tsp nutmeg, 2 cinnamon sticks
- Once cooked, remove the cinnamon sticks. In a small bowl, thoroughly whisk together the eggs and cornstarch. Whisk the egg mixture into the pan. Pour the pumpkin mixture into the crust and smooth out. Place the pie into the oven to bake for 12 minutes. Reduce the heat to 350 F and continue baking for 30 minutes. The pie will still be jiggly in the center but pretty set. Remove from the oven and place onto a cooling rack to cool slightly while you make the cheesecake layer.2 eggs + 2 yolks, 3 ½ tsp cornstarch
- In the bowl of a stand mixer fitted with a whisk attachment, add the cream cheese and sugar. Beat together on medium high speed for 1 minute or until the mixture is smooth and creamy. Add in the heavy cream and beat together until incorporated. Scrape down the sides as needed. Add in the eggs and beat together. Next, add in the yogurt, vanilla and salt and mix to incorporate. Lastly, add in the cornstarch and mix until combined.16 oz cream cheese, ⅔ cup sugar, ⅔ cup heavy cream, 2 eggs, ¼ cup yogurt, ½ tsp vanilla, ½ tsp salt, 1 ½ Tbs cornstarch
- Pour the cheesecake batter onto the slightly cooled pumpkin pie layer. Smooth the top out.
- Wrap the bottom and up the sides of the springform pan with tin foil to prevent any water from seeping in. Place the springform pan into a larger baking pan. Fill the larger pan with enough water to come 1” up the sides of the springform pan to create a water bath. Place the pan into the hot oven to bake for 1 ½ hours. In order to prevent too much browning, you may want to tent a piece of tin foil over the cheesecake after 45 minutes until the cheesecake is finished baking.
- Once the cheesecake has baked, turn the heat off and leave the cheesecake in the oven, undisturbed, with the door closed for 1 hour. Once the cheesecake has rested, remove from the oven, unwrap the tinfoil from the pan and place onto a cooling rack to cool completely. Once cooled, cover with tin foil or plastic wrap and place into the fridge to chill for at least 8 hours.
- Once chilled, run a butter knife around the inside edge of the pan to release the cheesecake from the pan. Release the spring and pull the sides up and away from the cheesecake. Slice and serve.Once the cheesecake has baked, turn the heat off and leave the cheesecake in the oven, undisturbed, with the door closed for 1 hour.