PUMPKIN PIE LAYERED CHEESECAKE
PUMPKIN PIE + CHEESECAKE … because choosing between the two feels unnecessary.
This Pumpkin Pie Layered Cheesecake brings two classic fall desserts together in one compact, beautifully defined cake. A buttery graham cracker crust supports a smooth vanilla cheesecake layer, while a gently spiced pumpkin pie filling finishes the top with cinnamon, ginger, nutmeg, cloves, and just a touch of black pepper.
The cheesecake is partially baked before the pumpkin filling is added, allowing the two layers to remain distinct while still baking together into a cohesive dessert. The pumpkin layer is made with Greek yogurt and whole milk rather than heavy cream, which keeps it soft and custardy without making the finished cake unnecessarily rich.
Because this recipe is designed specifically for a 6-inch pan, it is ideal for a smaller Thanksgiving or Friendsgiving table, an autumn dinner party, or any occasion when a full-sized cheesecake feels excessive. The finished cake gives you the creaminess of cheesecake, the familiar flavor of pumpkin pie, and a crisp graham cracker base in every slice.
This is also an excellent make-ahead dessert. An overnight chill gives both layers time to fully set and makes the cheesecake considerably easier to unmold and slice cleanly.
PUMPKIN PIE LAYERED CHEESECAKE
A buttery graham cracker crust layered with creamy vanilla cheesecake and warmly spiced pumpkin pie filling.
Ingredients
Instructions
- Heat the oven to 325° with a rack positioned in the center. Lightly grease a 6-inch x 2-inch removable-bottom cake pan and line the bottom with parchment paper. Set the pan on a rimmed baking sheet.
- In the food processor, break down the graham crackers into crumbs.
- Add the granulated sugar and melted butter into the food processor and blend until evenly moist.
- Press the crumb mixture into a thin, even layer across the bottom of the prepared pan.
- Bake for 8 - 10 minutes. Remove from the oven and allow the crust to cool slightly while you prepare the cheesecake filling.
- Beat the cream cheese and granulated sugar on low speed until completely smooth, stopping to scrape the bowl as necessary. Avoid incorporating excess air.
- Add the duck egg and mix on low just until incorporated.
- Add the sour cream, vanilla extract, and kosher salt. Mix on low just until smooth.
- Measure 1 1/2 cups of cheesecake batter and transfer it to the prepared crust. Smooth the top gently. Do not add any excess batter to the pan.
- Bake the cheesecake at 325° for 20 minutes, then check the surface.
- Continue baking as needed for up to 30 minutes total. The edges should appear set and the surface should have developed a delicate skin. The center may wobble but should no longer appear liquid.
- If the surface does not look firm enough to support the pumpkin layer, continue baking for 5 minutes before checking again.
- While the cheesecake partially bakes, whisk together the light brown sugar, cornstarch, cinnamon, ginger, nutmeg, cloves, salt, and black pepper.
- Add the pumpkin purée, measured beaten chicken egg, Greek yogurt, and whole milk. Whisk until completely smooth.
- Measure 3/4 cup of pumpkin filling.
- Remove the partially baked cheesecake from the oven.
- Distribute the measured pumpkin filling gently over the cheesecake in small spoonfuls rather than pouring it into the center.
- Smooth the pumpkin filling lightly without pressing through the surface of the cheesecake. Keep at least 1/2 inch of space between the filling and the rim of the pan.
- Return the cheesecake to the oven and bake at 325° for 25 minutes before checking for doneness.
- Continue baking for up to 40 minutes or longer as needed (mine took 30 minutes). The pumpkin layer should be set around the edges with a slight, cohesive wobble in the center. It should not ripple like liquid when the pan is gently moved.
- Carefully check the center with an instant-read thermometer. The center of both filling layers should reach 160°F. Avoid allowing the probe to touch the crust or the pan.
- Transfer the pan to a wire cooling rack and cool for 60 - 90 minutes.
- Refrigerate the cheesecake in its pan, even if it remains slightly warm. Make sure the cheesecake is refrigerated within 2 hours of leaving the oven.
- Once thoroughly chilled, cover the pan without allowing the covering to touch the surface of the cheesecake.
- Refrigerate overnight before unmolding.
- Keep the cheesecake refrigerated until ready to serve.
- Carefully unmold the chilled cheesecake and remove the parchment from the bottom if practical. Transfer to a serving plate.
- For clean slices, dip a sharp knife into hot water and wipe it dry before each cut.
Notes
- FILLINGS: Measure the fillings before assembling the cheesecake. Use exactly 1 1/2 cups cheesecake batter and 3/4 cup pumpkin filling. The recipes intentionally make a little extra, so do not force the remaining batter into the pan.
- EGG MEASUREMENT: The cheesecake layer may be made with approximately 70 g beaten chicken egg, weighed without the shell, in place of the duck egg. This substitution is approximate because duck eggs naturally vary in size.
- KITCHEN SCALE: A digital kitchen scale is particularly helpful for measuring the eggs and portioning the fillings accurately.
- MAKE AHEAD: The cheesecake can be prepared up to several days before serving. Keep it covered and refrigerated at 40°F or below and serve within 3 to 4 days of baking.
