What can be better then pumpkin in the fall? I would say a layered pumpkin cheesecake – the best of 2 great things. This one turns out with perfect layers and will be a great dessert for guests – well unless you want the whole thing for yourself. I don’t judge!
Unlike our no bake pumpkin cheesecake, this one is baked and set in the fridge for hours so you will have to make it the day before you want to serve it. It might be hard to wait, but it is worth the wait.
I have seen some delicious recipes where this isn’t layered too, but I like the way the layers look when serving them.
Some Important Notes
Cheesecake needs to cool down before going in the fridge and then goes in the fridge for hours – preferably overnight. Do not skip on this step! I know that it is tempting to dive in sooner (trust me I know this), but don’t do it.
You don’t want to get too much air in the batter so do not over mix it. Follow the instructions and you will be ok, I just wanted to note it.
Very important – your ingredients for the cheesecake filling layer must be room temperature. I get the cream cheese out about 1-2 hours before making it and the eggs about 1 hour before. This will help blend everything perfectly and smoothly.
I use incorporated a lot which just means that it gets mixed just until it is evenly distributed into the existing batter (or existing ingredients.) Being that you don’t want to over beat the batter, I will be using the word a lot.
This is the only type of dessert I use springform pans for and it is a must. They are not my favorite pan for a few reasons (I have made messes with them before), but you need it to have the perfect looking layers here.
If you have a stand mixer, this is what you will want to use. You can use a hand mixer, but the stand mixer will be a much better choice if you have it.
Making the Layered Pumpkin Cheesecake
This is easy and done in a few steps. I rub just a touch of oil along the sides of the springform pan so the sides do not stick (if the sides stick, you end up with cracks in the cake.) I also rub just a drop or 2 of oil on the bottom before adding the crust. Refined coconut oil works great for this because it doesn’t add any flavor to the dessert like other oils would.
First think you make is the crust and pack it into the bottom of the pan. You can make your favorite crust or I have a graham cracker crust included in the recipe. It is easy and a classic – graham crackers, melted butter and brown sugar. A food processor makes life easier here if you have one. If not, you can break the graham crackers up in a plastic bag but you need them to be fine crumbs. I don’t bake my crust first but I make sure it is packed down as best as I can.
As noted above in the notes, be sure that your cream cheese and eggs are at room temperature before making this layer. Cream the cream cheese on a low speed for about 1 minute. Add in the sugar and the vanilla. Mix on low speed until smooth. The eggs should be added one at time and only mix until each is incorporated. Over beating it here will effect the texture of your cheesecake. Spoon the cheesecake filling on top of the crust and gently smooth out.
Onto the pumpkin layer. Combine the pumpkin puree, yogurt, brown sugar and pumpkin pie spice in the mixer bowl. Mix until combined well. Add in the egg and mix until incorporated. Now add the flour and mix just until incorporated. Spoon out evenly across the cheesecake layer.
Make sure your oven is preheated to 325 F. Put the oven rack in the center of the oven and bake uncovered for about 1 hour and 10 minutes. It might take a little longer but start out here before checking. Opening the oven door too many times can disturb the cooking as it lowers temperature in the oven.
See how the edges are a little darker then the center? That is about how you want it to look. It will also just slightly jiggle in the center. The cracks in the top are ok because that is the pumpkin layer and as it sets, it will settle down a bit. It isn’t the cheesecake cracking.
Allow to cool to about 1 hour before placing in the fridge. Do not cover right away when putting it in the fridge. After about an hour in the fridge you will cover it with foil. It needs to be fully cooled down before covering or you will have moisture on your dessert.
Allow to sit in the fridge overnight – it needs to be in there at least 5 hours but overnight is best. I make this layered pumpkin cheesecake about 24 hours before serving. Be sure to have whipped cream for a topping and pumpkin whipped cream is great on it too!
Layered Pumpkin Cheesecake
- 12 graham crackers
- 5 tbsp butter unsalted
- 1 tbsp brown sugar
- 16 oz cream cheese softened to room temperature
- 2 eggs at room temperature
- ½ cup sugar
- ½ tsp vanilla extract
- ¾ cup pumpkin puree
- 1 egg
- 5.3 oz Greek yogurt plain
- 1 tsp pumpkin pie spice
- 2 tbsp brown sugar
- 1 tbsp flour
- Take out the cream cheese and 2 eggs and allow to come up to room temperature. Let the eggs sit out (in their shell) for about an hour and the cream cheese for 1-2 hours.
- Lightly grease the bottom and sides of the springform pan. I prefer refined coconut oil for this as it will not add flavor to it.
Making the Crust
- Place the graham crackers and brown sugar in a food processor. Blend until the crackers are fine crumbs.
- Add in the melted butter and blend again until it is mixed well.
- Pack the crust into the bottom of the springform pan as packed as you can make it.
The Cheesecake Layer
- Cream the cream cheese in the mixer over low speed for about 1-2 minutes with the paddle attachment.
- Add in the vanilla and sugar. Mix on low speed until it is smooth – about 1-2 minutes, make sure to turn the mixer off when you use a spatula to scrape down the sides if you do not have the paddle with the rubber spatula on it.
- Add egg in one at a time and mix on low just until each egg is incorporated into the batter.
- Spoon batter carefully on top of the crust and spread out evenly.
The Pumpkin Layer
- Mix pumpkin puree, Greek yogurt, brown sugar and pumpkin pie spice together in the mixer bowl over low speed until mixed well.
- Add in the egg and mix just until incorporated.
- Add in the flour and mix just until incorporated.
- Spoon the layer on top of the cheesecake layer and carefully spread it out.
- Be sure that the oven rack is in the center of the oven and that the oven is up to temperature at 325°F.
- Bake the cheesecake for about 1 hour and 10 minutes. It should be a little darker on the edges then the center and the center should be just a little jiggly (not much tho.)
- Remove from oven and allow to sit for an hour.Place in fridge uncovered for about an hour. Cover and keep in fridge for at least 4 hours before serving but overnight is preferred.