Double Layer Pumpkin Cheesecake Recipe

Cheesecake recipes are especially tasty when they’re full of pumpkin flavor! We love Pumpkin Cheesecake Bars, No Bake Pumpkin Cheesecakes, and this double layer pumpkin cheesecake.

chocolate-y pumpkin cheesecake

Vera here, from OMG Chocolate Desserts, and I love pumpkin! One of my most popular recipes contain pumpkin is: OMG Pumpkin Pie Cupcakes. And so, I decided to share a pumpkin recipe with you today – Double Layer Pumpkin Cheesecake! After searching for some inspiration on Pinterest, I found this recipe from Carlsbad Cravings. Oreo crust, two layers of cheesecake (one plain and one with pumpkin puree) and whipped cream! I don’t know how this sounds to you, but after reading the recipe and browsing the photos, I was sure that this dessert must be heaven for lovers of all things sweet. 🙂 Of course, as an old chocoholic, there had to be more chocolate in my adapted version, so I added a very necessary layer of chocolate ganache. Has this recipe captured your attention yet??

How to Make

It does take some time, but I promise you this cheesecake is well worth it!

Toppings

Store the cake in the fridge.

Recipe Tips

You can use either a 8″ or 9″ springform pan, just make sure your pan is wrapped well with tinfoil so that water doesn’t seep in while the cake is baking. One way to do this is place two large sheets of tinfoil perpendicular to each other on the counter, place the springform pan on top, and then fold the tinfoil up and secure around the sides (NOT into the inside of the pan, just on the outsides), making sure there are no cracks or places the water can get in. Remove pan from the water and refrigerate for at least 5 hours, remove from springform pan, and then top with whipped cream, chocolate ganache, chocolate chips, and more whipped cream! You can make this cheesecake ahead of time, but we recommend only making it up to 24 hours in advance. 😉 If you have any leftovers, place in air-tight container and refrigerate for 5-6 days.