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Double Layer Pumpkin Cheesecake

A double layer pumpkin cheesecake with pumpkin pie spice, cinnamon, and clove, and a shortbread pecan crust!
Course Dessert
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 10 -12 slices
Author Sarah @ The Gold Lining Girl

Ingredients

Crust:

  • 1 - 11 oz. package pecan sandies or shortbread cookies crushed
  • 1/4 c. finely chopped pecan pieces
  • 1 tbsp. sugar
  • 2 tbsp. melted butter

Filling:

  • 3 - 8 oz. packages 1/3 reduced fat cream cheese softened
  • 3/4 c. sugar
  • 1 tsp. vanilla
  • 3 eggs
  • 1 c. pumpkin
  • 1 tsp. cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 1 pinch clove

Instructions

For crust:

  • In a medium bowl, combine cookie crumbs, pecan pieces, sugar, and melted butter.
  • Mix until crumbly, and press into the bottom of a 9-inch springform pan, pressing the crumbs slightly up the edges.

For filling:

  • In a large mixing bowl, beat cream cheese until smooth.
  • Add in sugar and vanilla, and beat until smooth and well-combined.
  • Mix in eggs, one at a time.
  • Remove about 1.5 cups of cream cheese batter and gently spread onto crust in an even layer.
  • Add pumpkin and spices to remaining batter and stir gently until well-combined.
  • Carefully spread the pumpkin batter over the first layer of batter in an even layer.
  • Bake at 325 degrees for 50-65 minutes. The edges will be golden brown, and the center will still jiggle slightly, but will set as it cools.
  • Allow to cool completely. Serve and enjoy!

Notes

The easiest way I've found to crush the cookies into crumbs is by placing them in a gallon-size ziplock bag, and smashing them with a rolling pin!