Double Layer Pumpkin Cheesecake

If you like Oreos, cheesecake, AND pumpkin, you will absolutely LOVE this Double Layer Pumpkin Cheesecake recipe! Oreo crust, two layers of cheesecake (one plain and one with pumpkin puree), whipped cream, and chocolate ganache!

Double Layer Pumpkin Cheesecake

Best double layered 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 (we also love our Pumpkin Lasagna and Pumpkin Cheesecake Bars!) 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 Layered Pumpkin Cheesecake:

Don’t be too intimidated by the long preparation time! I know it seems a little daunting, but it is a lot of cooling/refrigerating/freezing time. The actual preparation is fairly simple if you have the time. And let me assure you it’s well worth the time and effort!

  1. 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. Grease the inside of the pan and line the bottom with parchment paper.
  2. Make the Oreo crust and press into the bottom, then add the cheesecake layer, and freeze for 10-15 minutes before adding the pumpkin cheesecake layer.
  3. Bake at 350° for about 55-65 minutes (depending on the size of your pan, it could be longer) until the cheesecake is set around the edges and slightly loose in the center.
  4. 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!

Can this be made ahead of time? Of course – we recommend only making it up to 24 hours in advance. 😉

How to store double layer pumpkin cheesecake? Place in air-tight container and refrigerate for 5-6 days.

Layered Pumpkin Cheesecake

This divine cheesecake has such a fantastic taste, it gained a place on my “top 5” favorite cheesecakes very quickly. Check it out for yourself!!!

And for even more pumpkin desserts, check out:

Double Layer Pumpkin Cheesecake with Oreo Crust

Layered Pumpkin Cheesecake

Oreo crust, two layers of cheesecake (one plain and one with pumpkin puree), whipped cream, and chocolate ganache! Everything about this chocolate pumpkin cheesecake is heavenly.

Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 55 minutes
Total Time 7 hours 25 minutes
Servings 12
Calories 674 kcal
Author OMG Chocolate Desserts for Lil' Luna

Ingredients

For Oreo Crust

  • 24 Oreos finely crushed - whole Oreo with filling
  • 1/4 c melted butter

For Cheesecake Filling

  • 24 oz cream cheese softened
  • 3/4 c sugar
  • 3 eggs
  • 1 TB lemon juice
  • 1 tsp vanilla extract
  • 1/4 c sour cream
  • 1 c pure pumpkin puree
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg

For Topping

  • 1 1/2 c heavy cream
  • 3 TB powdered sugar or more to taste
  • 6 oz semisweet chocolate chopped
  • 1/2 c heavy cream
  • 1/3 c chocolate chips for garnish

Instructions

  1. Preheat oven to 350 F.

  2. Wrap the outside of an 8 or 9 inch springform pan with two layers of aluminum foil, and bring the foil up the sides of the pan, making sure it’s tight enough that no water gets in during the baking process.

  3. Grease the inside of the pan with nonstick cooking spray and line the bottom of the pan with parchment paper.

  4. Mix together Oreo crumbs and melted butter. Press the mixture into the bottom of your springform pan, making a smooth and even layer. Set aside.

  5. With electric mixer, mix cream cheese and sugar on medium speed until smooth. Decrease the speed to low and add eggs one at a time. Add sour cream, vanilla extract, and lemon juice and mix until well incorporated.

  6. Spread 1 ½ cup of cheesecake filling onto Oreo crust and smooth with a spatula. Place in the freezer for 10-15 minutes.

  7. Meanwhile, add pumpkin pure, cinnamon, nutmeg, and cloves to the remaining cheesecake filling and mix until well incorporated. Spread evenly onto plain cheesecake filling once it comes out of the freezer.

  8. Place springform pan in a roasting pan, then fill roasting pan about a quarter of the way with hot water, and bake at 350 degrees for 55-65 minutes, rotating once halfway through. The cheesecake should be set around the edges and slightly loose in the center. (I used an 8 inch springform pan, so I had to bake the cake almost 1 hour 30 minutes to set.)

  9. Remove springform pan from the water bath and set on a cooling rack to cool, then remove aluminum foil and refrigerate (at least 5 hours or overnight). Once it’s completely cooled, run a thin knife around the edge and remove the ring from the springform pan.

  10. Beat 1 ½ cup heavy cream and powdered sugar until stiff peaks form. Spread 1⅓ cup whipped cream on top of pumpkin cheesecake and save the rest for garnish. Place the cake in the freezer for 20 minutes.

  11. Over double boiler, melt chopped chocolate until completely smooth and has no lumps, then stir in ½ cup heavy whipping cream (from the fridge). If the ganache is warm, set aside to cool (be sure not to spread warm chocolate ganache over the whipped cream because the cream will begin to melt and mix with chocolate). When it's cooled completely, spread about ⅔ of the ganache onto cake to completely cover the whipped cream layer, then set the cake in the freezer for 5-10 minutes. Reheat the rest of ganache and pour it over the cake and let it drip over the edge. Let it cool completely to set, then garnish the cake with heavy cream dollops and chocolate chips.

  12. Store the cake in the fridge.

Recipe adapted from Carlsbad Cravings.

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Holy Moly!! This Double Layer Pumpkin Cheesecake Recipe looks AH-MAZING!!! For more great treats from Vera, go to OMG Chocolate Desserts.

ENJOY!

 

Double Layer Pumpkin Oreo Crust Cheesecake Recipe

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Comments

  1. I made this yesterday and I was wondering if you use the aluminum foil to cover the whole springform pan or just the sides? Also, when you go to serve the cake you find that the parchment paper is in the way of covering the sides with the cream?

  2. Why do you line the bottom of your pan with parchment paper? I’ve made this in the past and love it! I can’t remember if I linked my pan back then or just took a chance. ????

    1. This post was from a contributor, but I like to do that, so I can take it out easier or just for that extra “non-stick” protection. If you grease your pans, you don’t have to line them 🙂