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5 from 1 vote

Double Layer Pumpkin Cheesecake

Double Layer Pumpkin Cheesecake: two layers of cheesecake, one vanilla and one spiced pumpkin, in a buttery crust. Top with caramel, whipped cream, and more graham crackers crumbs! The perfect Thanksgiving dessert.

Ingredients

For the crust

  • 1 & 1/2 cups graham cracker crumbs, 9 whole sheets
  • 1/3 cup sugar
  • 1/4 teaspoon cinnamon, optional
  • 1/4 teaspoon salt
  • 5 tablespoons melted butter

For the crumble

  • 1 cup graham cracker crumbs, 6 whole sheets
  • 3 tablespoons sugar
  • 2 tablespoons butter, melted

For the cheesecake

  • 3 (8-oz) packages cream cheese, softened
  • 1 cup white sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ginger

For the caramel sauce

  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 2 tablespoons corn syrup
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon vanilla
  • 1 tablespoon butter
  • 3-4 tablespoons milk, added slowly

To garnish

  • whipped cream

Instructions

For the Crust and Crumble:

  • Preheat oven to 350 degrees. Add 9 whole graham crackers sheets to the bowl of a food processor and pulse until it turns to fine crumbs. Or put them in a ziplock bag and pound out all your feelings with a rolling pin.
  • Add 1/3 cup sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Melt 5 tablespoons butter in a small bowl and add to the mixture. Pulse to combine, or stir.
  • Use a glass or a measuring cup to press the graham cracker crumbs into a 9 inch springform pan. Press it 2 inches up the sides. Place it on a large baking sheet.
  • Make the crumble: crush 6 whole graham cracker sheets to make about 1 cup of crumbs. Add 3 tablespoons sugar and stir in 2 tablespoons melted butter. Use your hand to squeeze the crumbs into a few rough crumbly chunks (it doesn't have to be perfect), and place on the baking sheet beside the springform pan.
  • Bake at 350 for 10 minutes.
  • Remove from the oven and let cool completely. (I put mine in the freezer to speed this up, only took 10 minutes.) Place the crumbles in a bowl, cover, and set aside.

For the Cheesecake:

  • Lower the oven temperature to 325. Bring a large pot of water to bowl. Place a 9x13 inch pan on the lowest rack in your oven.
  • In a large bowl or stand mixer, beat softened cream cheese for 4 minutes, stopping to scrape the sides and bottom.
  • Add 1 cup sugar, 1/4 teaspoon salt, and vanilla. Beat until smooth, about 2 minutes.
  • Fold in sour cream.
  • Blend in eggs one at a time. Make sure they are well incorporated, and scrape the bottom and sides of the bowl.
  • Remove 1 cup of batter and spread into the bottom of your crust; set aside.
  • Add pumpkin, cinnamon, nutmeg, cloves and ginger to the remaining batter and beat until well blended. Carefully spread over the batter in the crust.
  • When your pot of water is boiling, pour it into the 9x13 inch pan on the lower rack in your oven. This will create a lot of moisture in the oven, and help keep your cheesecake from cracking.
  • Place the cheesecake on a baking sheet on a rack set in the middle of the oven.
  • Bake at 325 for about 45 minutes, or until center is almost set. The center of the cheesecake should still wobble a bit when you shake the pan. The edges should be set.
  • Do not take the cheesecake out of the oven. Turn off the oven and open the door all the way for a minute or so, to lower the temperature in the oven, then leave the door open halfway. Let the cheesecake come to room temperature in the cracked oven for about 2 hours. If you take it out earlier than than, don't put it in the fridge right away, let it sit on the counter for a bit. When a baked cheesecake changes temperature rapidly, it cracks. Go slow.
  • When the cheesecake is no longer warm, cover with plastic wrap and chill in the fridge for 3 hours at least, or overnight.

For the Caramel Sauce:

  • In a small saucepan over medium heat, melt 1/4 cup butter. Stir in brown sugar and corn syrup. Bring to a boil, stirring constantly.
  • Boil without stirring 4 minutes over medium heat. Set a timer.
  • Remove from heat and stir in baking soda and vanilla.
  • Stir in 1 tablespoon butter.
  • Slowly stir in 3 tablespoons milk, 1 tablespoon at a time. Let the caramel sit at room temperature, and stir occasionally. Add in more milk if it seems like it's too thick. You want it to get to a good drizzling consistency to serve with your cheesecake. You can reheat it over low heat if it gets too hard.
  • Serve cheesecake drizzled with caramel sauce and sprinkled with graham cracker crumbles. Whipped cream would be a fabulous idea too!

Notes

Source: My dear friend Sarah, who modified it from Allrecipes.com. Then I modified it some more :)
 

Nutrition

Serving: 1 g, Calories: 664 kcal, Carbohydrates: 66 g, Protein: 8 g, Fat: 43 g, Saturated Fat: 24 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 11 g, Trans Fat: 1 g, Cholesterol: 155 mg, Sodium: 640 mg, Potassium: 240 mg, Fiber: 2 g, Sugar: 53 g, Vitamin A: 5282 IU, Vitamin C: 1 mg, Calcium: 130 mg, Iron: 2 mg