This layered pumpkin pie cheesecake is where pumpkin pie meets cheesecake, and they have a glorious love affair, because why choose when you can have both?! A light and airy layer of classic cheesecake with whipped cream cheese, pumpkin, and warm spice on top.

slice of layered pumpkin cheesecake topped with whipped cream on a white plate.

My family loves cheesecake so I try to keep them supplied with options – from chocolate chip cheesecake, cheesecake fluff, Oreo cheesecake cookies, mini cheesecakes, and brookie cheesecake cups, among others, I definitely have your back when it comes to creamy cheesecake recipes.

Once the weather cools down (or whenever, no judgment here), you’ve got to make a layered pumpkin cheesecake. It’s made with classic cheesecake ingredients, including cream cheese, sugar, eggs, and vanilla, but the addition of canned pumpkin, cinnamon, cloves, and nutmeg is what really gives it cozy fall vibes.

slice of layered pumpkin cheesecake on a white plate.

This is the kind of dessert reserved for fall and winter weather that we look forward to every year, whether for Thanksgiving dessert or just because we’re craving pumpkin spice!

Pumpkin Pie Cheesecake

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Why you’ll love this recipe

Just 10 minutes of prep time.
It can be made with a premade crust and canned pumpkin.
The warm spices add incredible flavor.
It’s creamy and rich, yet light and fluffy.

Helpful Tools

Ingredients

Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.

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overhead shot of labeled ingredients laid out to make a pumpkin pie cheesecake.

Crust: You’ll need a 9-inch Graham cracker crust. Either store-bought or homemade, it will work.
Cream cheese: Use full-fat cream cheese. I haven’t tested with low/reduced fat. Bring it to room temperature about 30–40 minutes beforehand. It needs to be easy to whip.
Sugar: White granulated sugar adds sweetness to the pumpkin cheesecake filling.
Vanilla extract – For best flavor use pure vanilla extract.
Large eggs: It’s a good idea to take them out of the fridge when you take out the cream cheese. Room-temperature ingredients blend easier together, and they ensure even baking.
Canned pumpkin – Not pumpkin pie filling! Pure canned pumpkin without the added spices. The only ingredient on the ingredient list should be “pumpkin”, or you can make homemade pumpkin puree.
Spices: You’ll need cinnamon, ground cloves, and nutmeg.

How to make Layered Pumpkin Cheesecake

This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

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Step 1: In a large mixing bowl, use an electric mixer on medium speed to beat the cream cheese, sugar, and vanilla until well blended. Then, add the eggs until well blended.

Step 2: Remove 1 cup of the cheesecake mixture and add it to a medium bowl. Stir in the canned pumpkin and spices until fully combined.

canned pumpkin stirring into cheesecake batter.

pumpkin cheesecake batter in a mixing bowl.

Step 3: Pour the plain cheesecake batter into the prepared crust and smooth it into an even layer.

cheesecake batter in a graham cracker crust.

Step 4: Next, gently spread the layer of pumpkin cheesecake overtop evenly to the edges.

layered pumpkin cheesecake before baking.

Step 5: Bake for 35–40 minutes in a preheated 350°F oven until the center is almost set but still slightly jiggly. Let it cool on the counter, and then refrigerate it for at least 3 hours. It’s even better overnight! Top with whipped cream and pecan chips just before serving.

overhead shot of a baked pumpkin pie cheesecake.

Start with room-temperature cream cheese and eggs. It will ensure a smooth cheesecake batter.
The eggs go in last. Don’t overmix; just mix until combined, or you will incorporate too much air into the batter (which can cause cracks).
Don’t open the oven door until the end of the cooking time. When you peek in, it creates a draft, which can cause cracks.
To check for doneness, the edges should be slightly puffy and the center still a bit jiggly. It will finish cooking after you take it out.
Don’t cover it immediately. Let the cheesecake cool on the counter, and then cover it with foil or plastic wrap before moving it to the fridge. If you cover it too soon, it’ll cause condensation.
If it does crack, don’t worry. Just cover it up with some whipped cream 🙂

slice of layered pumpkin cheesecake being lifted from the cake.

Storage & Reheating

How to store leftovers

Keep leftovers in an airtight container in the fridge for up to 4 days.

Freezing Instructions

It’ll keep frozen for up to 3 months. Wrap it tightly in plastic wrap and a layer of foil to avoid freezer burn. When you’re ready to serve it, let it thaw in the fridge overnight.

FAQs

What other toppings can I add?

This cheesecake is perfectly delicious as is, without any toppings at all. However, I love getting creative with it. I’ve done whipped cream and pecans, as well as caramel sauce or butterscotch sauce. You can also do whipped cream and white chocolate shavings.

Should I use a water bath for my baked cheesecake?

I don’t normally use a water bath for this pumpkin layer cheesecake, but it’s not a bad idea. It creates humidity in the oven and prevents cracks.

slice of layered pumpkin cheesecake with a bite missing.

Need more pumpkin recipes? Try these:

Cinnamon Sugar Pumpkin Donuts

Easy Pumpkin Bars with Cream Cheese Frosting

Pumpkin Chocolate Bundt Cake

Pumpkin Chocolate Chip Cookies

Click here to view my entire collection of dessert recipes.

5 from 2 votes