HomeCelebrationsRecipe: Double Layer Pumpkin Cheesecake
Cheesecake de calabaza de dos capas

Recipe: Double Layer Pumpkin Cheesecake

It´s Thanksgiving this week! I am so excited, I decided to write a blog post with this tasty recipe: Double Layer Pumpkin Cheesecake. It´s another another version of cheesecake, and it´s the perfect desert during this cold and rainy season. Give it a try for this special celebration, it´s delicious!


* You can find these recipes at the end of this blog post. I recommend preparing them ahead of time, or getting them store-bought.


Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Note: if you made the pumpkin puree from scratch, and it had excess liquid, you will probably have to cook it longer.

Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.


Here you have the recipes for the graham cracker crust and the pumpkin puree, in case you want to make them from scratch. It is really worth it, as the final taste of the cheesecake is extraordinary when the ingredients are homemade.

Pumpkin puree

Peel, wash and rinse pumpkin. Remove the seeds and stringy fibers and cut into cubes.  Cut the pumpkin into evenly-sized pieces, and boil for about 25 minutes, or until the flesh is tender when pierced with a fork. Rinse very well to get rid of any excess liquid. Puree the cubes in a food processor until the puree has an even texture.



Graham cracker crust
  • 1 1/2C finely ground graham cracker crumbs
  • 1/3C white sugar
  • 6 tbsp butter, melted

Mix all ingredients in a bowl until well blended, and press into a pie plate. Bake at 190ºC for 7 minutes. Allow to cool before using.

If you want to see the original recipe for the Double Layer Pumpkin Cheesecake, you can find it here.

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