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The creamy vanilla cheesecake is poured onto a simple graham cracker crust and then topped with a creamy layer of pumpkin to create this pumpkin cheesecake cake.
As much as this dessert looks elegant, this is a very simple cake recipe that makes for an unforgettable ending to any meal.
It's the second week of September, so pumpkin is a fair game, right? My family loves pumpkin. We eat oatmeal with pumpkin pie all year round, and yes, I mean also in spring and summer.
Pumpkin Oatmeal is one of my youngest son's favorite breakfasts, so almost every time I open a can of pumpkin, I'm likely wondering if there will be pumpkin leftovers for oatmeal.
Pumpkin Pie Cheesecake
I have made a double layer pumpkin pie every Thanksgiving for years. That cake is frequently requested and is always a hit. However, this recipe just got that cake off the table.
This recipe takes two of the best things in life, cheesecake and pumpkin pie, and combines them to create a pumpkin lover's dessert experience that is unlike any other you've tried before.
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At the same time comfortingly familiar and excitingly new, Pumpkin Cheesecake Pie is a new favorite that I hope will become a dessert tradition for us.
I love cakes of all kinds and I have a special place in my heart for pumpkin pies. From the Vanilla Icing Bundt Pumpkin Pie to the Layered Pumpkin Coffee Cake, I just can't get enough, especially in the fall.
I've always loved pumpkin-flavored cheesecake and recently realized there was a way to enjoy pumpkin cheesecake that I had never thought of before: a layered vanilla cheesecake with spiced pumpkin pie , all baked in a delicious crust.
One of my favorite things about cheesecake is the graham cracker crust. Making your own Graham cracker crust for a cheesecake or pie is much easier than most people think, and the taste is phenomenal.
All it takes to make a homemade Graham cracker crust is a fair amount of crushed Graham cracker crumbs mixed with melted butter and brown sugar, then pressed into a cake plate and baked.
The sweet, buttery crust is the perfect vehicle for rich pumpkin pie filling layers and creamy cheesecake layer.
I can't believe I've never tried layering pumpkin pie and cheesecake filling before. Cream cheese and squash are an excellent combination! The two textures and flavors complement each other very well.
The cream cheese layer is nothing more than cream cheese, sugar, eggs and vanilla, all blended in sweet perfection. As a bonus, this cream cheese base is a great starting point for any cheesecake variation you want to try. You could even just cover the cream cheese layer with fresh fruit, spread it on your graham cracker crust and call it a day.
However, in this recipe, we amplify things a bit by adding layers of delicious pumpkin goodness to the cheesecake.
A basic mixture of pumpkin puree and spices comes together to make the pumpkin later. I used my homemade pumpkin pie spice mix and can't recommend it highly enough.
The two fillings are layered on top of the prepared graham cracker crust and baked until ready. After taking it out of the oven, chill the cake in the fridge for several hours or even overnight.
I covered each slice of pumpkin pie with a generous helping of whipped cream just before serving and heard no complaints.
My whole family loved this cake and it's now officially on our Christmas dessert list!
Pumpkin Cheesecake Recipe
- Preheat oven to 325 degrees. Mix the crust ingredients together and press into 2 cake pans. Beat the cream cheese and sugar together with a mixer until smooth. Add the vanilla and eggs and beat again.
- Pour 1/3 of this mixture over each pie crust. (This was about 1 1/3 cups of the filling.) Stir the pumpkin puree and spices into the remaining filling and beat until well combined. Divide the pumpkin mixture between the two cakes and use a spatula to smooth over the cheesecake layer.
- Bake for 35-40 minutes, until the center is almost fixed. An inserted knife should come out mainly clean. Chill at room temperature and then refrigerate for 2-3 hours or overnight. Top with whipped cream just before serving.
More pumpkin recipes
For more pumpkin treats, check out our layered pumpkin coffee cake and awesome pumpkin mousse. These pumpkin caramel layer bars and this pumpkin and zucchini pie are on my to-do list for a try soon too.
If you're looking for another dessert to serve along with your pumpkin holiday gift, your guests will love this classic French silk cake.
Cooking tip: I use this tart plate to make this recipe.
Pumpkin pie with cheese
This is a very simple recipe that results in an unforgettable ending to any meal.
Preparation time: 10 minutes.
Cooking time: 35 minutes.
Total time: 45 minutes
Servings: 16 servings – 2 cakes / 8 servings each
- Bark ingredients:
- 1 1/2 cups graham cracker crumbs worth about 16 cookies (gluten-free cookies work well)
- 1/4 cup butter, melted
- 2 tablespoons light brown sugar
- Cake ingredients:
- 24 ounces softened cream cheese
- 3/4 cup white sugar
- 1 spoon of vanilla
- 3 eggs
- 3/4 cup pumpkin puree
- 1 tablespoon pumpkin pie spice mix
- Optional dressing: vanilla whipped cream
Preheat oven to 325 degrees. Mix the crust ingredients together and press into 2 cake pans. Beat the cream cheese and sugar together with a mixer until smooth. Add the vanilla and eggs and beat again.
Pour 1/3 of this mixture over each pie crust. (This was about 1 1/3 cups of the filling.) Stir the pumpkin puree and spices into the remaining filling and beat until well combined. Divide the pumpkin mixture between the two cakes and use a spatula to smooth over the cheesecake layer.
Bake for 35-40 minutes, until the center is almost fixed. An inserted knife should come out mainly clean. Chill at room temperature and then refrigerate for 2-3 hours or overnight. Top with whipped cream just before serving. Enjoy!
Calories: 266kcal | Carbohydrates: 20 g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 85mg | Sodium: 227mg | Potassium: 110mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2492 IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1 mg
pumpkin with cake cheese