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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



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


  • 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


For crust:

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

For filling:

  1. In a large mixing bowl, beat cream cheese until smooth.
  2. Add in sugar and vanilla, and beat until smooth and well-combined.
  3. Mix in eggs, one at a time.
  4. Remove about 1.5 cups of cream cheese batter and gently spread onto crust in an even layer.
  5. Add pumpkin and spices to remaining batter and stir gently until well-combined.
  6. Carefully spread the pumpkin batter over the first layer of batter in an even layer.
  7. 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.
  8. Allow to cool completely. Serve and enjoy!

Recipe 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!