This gorgeous Layered Pumpkin Cheesecake recipe is made with a nutty gluten free graham cracker crust but can be made with regular graham crackers. It’s easy to make with just a few simple steps that creates a pretty layered and slightly marbled effect. The smooth and creamy cheesecake filling is flavored with warm fall-inspired spices and makes the perfect holiday dessert!
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This Layered Pumpkin Cheesecake recipe may look hard to make, but rest assured, it’s actually easy! With a few simple steps, you can create a visually stunning dessert that looks incredibly impressive when you serve it!
The pumpkin layer is flavored after half the cheesecake filling has been added to the crust. You don’t even have to dirty a second bowl!
But don’t tell your family that this cheesecake was simple to make. Let them think you’re the next winner of The Great British Baking Show.
How to Get the Layered Cheesecake Look
Like I said, the layering is simple. You divide the batter into 2 portions and the plain cheesecake layer is poured into the crust. Then you mix the pumpkin and spices in the remaining batter and gently pour it over the plain layer.
Don’t worry if the white layer rises up during the baking session, the top will still remain all pumpkin and the plain cheesecake inside will be the surprise.
If you live more than 700 feet above sea level (like my photographer!) the plain layer may rise a little more and look a little more marbled on the inside. It will still taste just as good and give it a little extra flair.
Gluten Free Cheesecake Crust
I usually use my gluten free graham cracker crust recipe as the base of my cheesecakes; which is made with gluten free graham crackers. However, since this is a holiday cheesecake, we’re kicking things up a bit.
I added toasted pecans, ground ginger, and cinnamon to the crust to give it some holiday pizzazz. It adds so much extra flavor to the crust and compliments the cheesecake filling.
Not only is this cheesecake visually layered, but it has layers of flavor. It’s truly the ultimate pumpkin cheesecake!
If you can’t have nuts, use the graham cracker crust I linked to above and add the spices called for in this recipe, and replace the granulated sugar with the brown sugar called for here.
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Key Ingredients
- Cream Cheese – This is not a sponsored post but I prefer Philadephia Cream Cheese when making cheesecake. Be sure to use block cream cheese and not whipped or from a tub.
- Pumpkin Puree – use pumpkin puree and not pumpkin pie filling.
- Pecans – the pecans add so much flavor to the crust! Be sure to start with raw pecans before toasting them, not salted or candied.
- Spices – this cheesecake calls for ground ginger, cinnamon, and pumpkin pie spice. You can make a homemade pumpkin pie spice (the recipe is also in my cookbook, The Gluten-Free Quick Breads Cookbook) or use storebought.
Equipment Needed to Make a Homemade Cheesecake
- Food Processor – I use a 7-Cup Cuisinart Food Processor to make my graham cracker crumbs and pulverize the toasted pecans. It’s such a time saver and makes a better crumb than doing it by hand.
- Stand Mixer or Hand Mixer – to make the creamiest, smoothest cheesecake filling, use a stand mixer or hand mixer to mix.
- Springform Pan – a Springform Pan (aka cheesecake pan) is a must for making cheesecakes. The unique pan will make it a breeze to remove the cheesecake from the pan for easier slicing and serving. This recipe has been developed to be baked in a standard 9-inch springform pan.
- Aluminium Foil – wrap this around the bottom of the pan to help prevent any butter from escaping.
- Rimmed Baking Sheet – a half sheet pan will save your oven if any of the butter leaks out of the bottom of the pan. It will prevent it from getting on the bottom of your oven and burning.
How to Make a Layered Pumpkin Cheesecake (Visual Instructions)
Step 1. Make the Gluten Free Cheesecake Crust
Step 2. Make the Cheesecake Filling
*Be sure to read the full recipe card below for exact measurements and step-by-step instructions.
Tips for Making a Double-Layer Pumpkin Cheesecake
- Read through the recipe before starting. It sounds like a no-brainer but trust me, so many people skip this step and don’t read the recipe fully until they’re actually making it. Reading through the recipe first will help you follow the steps without getting stressed. Once you read through it, you’ll see that making this cheesecake isn’t difficult!
- Soften the cream cheese long enough. You want the cream cheese to be room temperature and the chill completely gone. Cold cream cheese will not cream properly and you’ll end up with lumps.
- Use block cream cheese. Don’t be tempted to use whipped or tub cream cheese, it’s too soft and your cheesecake won’t have the right texture and won’t set up correctly.
- Give yourself time to make this cheesecake. Cheesecakes should be made a day ahead of serving. That way, it has plenty of time to cool slowly with enough time to be refrigerated.
Serving Suggestions
Serve this layered pumpkin cheesecake with a dollop of homemade whipped cream, white chocolate ganache whipped cream, or a scoop of vanilla ice cream. This would even be delicious with a drizzle of salted caramel sauce!
Other Gluten Free Cheesecake Recipes To Try
- Coconut Cheesecake
- No-Bake Cheesecake
- Chocolix No-Bake Cheesecake (the gluten free version of Twix)
- White Chocolate Raspberry Cheesecake
- Blueberry Cheesecake Bars
- Cheesecake Mousse
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Layered Pumpkin Cheesecake with a Gluten Free Crust
Ingredients
For the Crust
- 1 1/2 cups 165g gluten free graham cracker crumbs
- 1/2 cup 65g pecans, toasted
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 2 Tablespoons 30g light brown sugar
- 4 Tablespoons unsalted butter melted
- pinch of fine sea salt
For the Cheesecake
- 4 8 oz. packages cream cheese room temperature (see notes)
- 1 1/2 cups granulated sugar
- 4 large eggs room temperature
- 1 cup pumpkin puree
- 1 1/2 teaspoons ground ginger
- 1 1/4 teaspoons pumpkin pie spice
- 1 1/2 teaspoons pure vanilla extract
Instructions
Make the Crust
- Preheat oven to 300℉. Lightly spray a 9-inch springform pan with nonstick spray and wrap aluminum foil around the outside of the pan.
- Add the pecans to a cold skillet and heat over medium-low heat, about 5 minutes. When done, the pecans will be fragrant and have a toasted aroma. Be careful not to burn.
- Once toasted, add the pecans to a food processor and pulse until the nuts are evenly ground into a fine almond-flour-like consistency.
- Add the ground pecans, graham cracker crumbs, light brown sugar, ginger, salt, and melted butter to a small bowl.
- Mix to combine making sure all the crumbs are moistened.
- Transfer the crust mixture to the prepared pan and press into the pan to form a firm, even layer on the bottom of the pan and about 1 inch up the sides.
- Bake for 10 minutes to set. Then set aside to cool while making the filling.
Make the Cheesecake
- Add the cream cheese to the bowl of a stand mixer and beat on medium speed until smooth and creamy, about 2 minutes.
- While the mixer is running at low speed, gradually pour in the sugar.
- Once incorporated, beat in the eggs, one at a time.
- Scrape down the bowl as needed and mix on low speed until fully combined.
- Transfer 3 cups of the cheesecake mixture to the baking pan and spread evenly over the crust.
- Add the pumpkin puree, ginger, and pumpkin pie spice to the remaining cheesecake batter in the mixing bowl.
- Beat on low speed until the pumpkin and spices are completely combined, making sure there are no white streaks left in the batter.
- Carefully spoon the pumpkin cheesecake mixture over the plain cheesecake, making sure the layers stay separate.
- Place a rimmed baking sheet in the oven under the cheesecake to catch any butter that may leak from the pan. Bake for 1 hour and 30 minutes. The edges should be set and the center will still be slightly jiggly. Then turn off the oven and crack the door, leaving the cheesecake in the oven for 1 hour.
- Then remove the cheesecake from the oven and let it cool at room temperature on a wire rack for an hour.
- Loosely cover with aluminum foil and refrigerate for a minimum of 6 hours but overnight is best.
- To serve, use a thin, offset spatula to loosen the cheesecake from the sides of the pan and gently remove the cheese from the pan.
- Serve with homemade whipped cream and/or a dusting of cinnamon sugar.
Notes
- Don’t be intimidated by the number of steps. I’ve broken them down into very clear, concise instructions to make it easy for you to follow and successfully bake this cheesecake. You’ll see that it’s easier than it appears!
- Be careful not to over-process the nuts so they do not release their natural oil and start turning into pecan butter.
- Use block cream cheese. I prefer Philadelphia Cream Cheese.
- Use a spoon to scoop and transfer the pumpkin cheesecake layer from the bowl to the cheesecake pan. Pouring the cheesecake in the pan can push the white layer up the sides and create more of a marbled look than a layered look.
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
This recipe made a great looking and wonderful tasting dessert. Easy directions to follow with photos. This one is a keeper!
Thanks Amy!
Eager to make this recipe! It sounds yummy!
Shay, please edit instructions to make clear the chopped/powdered pecans are added to the graham cracker mixture for the crust. The nuts are in the list of ingredients for the crust, and the roasting method is explained, then the nuts are never mentioned again.
Thanks for catching that, fixed it! It’s in step 4 🙂
Enjoy!