This Double Layer Pumpkin Cheesecake is a perfect dessert for holidays. Loaded with spice and pumpkin, and a layer of creamy cheesecake, it’s definitely a crowd-pleaser!
For the Graham Cracker Crust:
2 cups fine graham cracker crumbs
1/4 cup light brown sugar, packed
1/2 teaspoon cinnamon, ground
8 tablespoons/1 stick butter, melted
For the Vanilla and Pumpkin Filling:
24 ounces cream cheese, softened
3/4 cup light brown sugar, packed
1 teaspoon vanilla extract
3 large eggs
1 cup pumpkin, canned
1 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, ground
2 cups whipped cream or whipped topping (Optional)
Butterscotch sauce or 1 cup caramel sauce for serving (Optional)
Preheat the oven to 375 F.
To make the crust:
In a large bowl combine together the 1/4 cup of brown sugar, graham cracker crumbs, 8 tablespoons of melted butter and 1/2 teaspoon of cinnamon. Mix until the crumbs are well blended in the butter.
Into a 9- to 10-inch pie plate, spread the crumbs, and firmly tamp down over the sides and the bottom.
Bake for 12 minutes. Then let cool by removing to a rack.
Temperature on the oven reduce to 325 F.
To make the Vanilla and Pumpkin Filling:
Using an electric mixer, in a large bowl beat the 3/4 cup of brown sugar with the cream cheese, until smooth. Add in eggs and vanilla, and continue beating until well combined. Into the cooled crust, pour 1 1/2 cups of the cream cheese mixture.
Beat the nutmeg, 1 teaspoon of cinnamon and the pumpkin, into the remaining cream cheese mixture. Spread over the first layer.
Bake the pie for 40-50 minutes.
Let cool on a rack. Cover and refrigerate until completely chilled (3-4 hours) before slicing.
Drizzle with butterscotch sauce or caramel, and serve topped with whipped cream, if desired.