Pumpkin Layered Cheesecake

Active Time: 45 minutes

Total Time: 2 hours + 3 hours in the refrigerator


8 servings

Print recipe



  • 1 1/2 cups graham crackers crumbs
  • 1/4 cup melted butter


  • 4 packages (8 oz each) cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 4 eggs
  • 1 cup (8 oz) canned pumpkin
  • 2 teaspoons pumpkin pie spice


  • Whipped cream pumpkin pie spice


  1. Heat oven to 300°F.
  2. Place Large Round Mold on Perforated Baking Sheet.
  3. In a medium size bowl, combine the graham cracker crumbs with the melted butter.
  4. With your fingers or the bottom of a glass, press the crust on the bottom of the Large Round Mold. Set aside.
  5. In the mixing bowl of a stand-up mixer, add cream cheese and sugar.
  6. With the paddle attachment on, beat on low speed until light and fluffy.
  7. Beat in eggs, one at a time, just until blended.
  8. Spoon half of the mixture over the crust and spread evenly.
  9. To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice. With a wire whisk stir until smooth.
  10. Carefully, spoon over mixture in mold.
  11. Bake the cheesecake in the preheated oven for 60-70 minutes or until just set.
  12. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
  13. Refrigerate for at least 3 hours before serving.
  14. Top with whipped cream and dust with pumpkin pie spice.

Enjoy cooking from our bon COOK kitchen to yours!

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