This double layer pumpkin cheesecake stacks a buttery pecan crust, a smooth vanilla cheesecake layer, a spiced pumpkin pie layer, and a crunchy pecan streusel into one showstopping fall dessert. It's three holiday favorites in a single slice, and it's naturally gluten-free, so everyone at the table can dig in.
If you can never decide between pumpkin pie, cheesecake, and pecan pie at Thanksgiving, this recipe settles the debate. Every forkful gets a little of each, and because the whole thing bakes in a springform pan, it slices cleanly into tall, pretty wedges that look like they came from a bakery case.
Key Ingredients & Substitutions
- Pecans. You'll need pecans twice: ground for the crust and chopped for the streusel. Pulse the crust pecans to a coarse meal, not a paste. Walnuts work in both layers if that's what you have, and bagged chopped pecans save a lot of knife work for the topping.
- Butter. Melted unsalted butter binds the pecan crust so it holds together when sliced. Salted butter is fine; just skip the pinch of salt in the pumpkin layer.
- Cream cheese. Use full-fat block cream cheese, softened to room temperature. Whipped or tub-style cream cheese has extra air and water and won't set as firmly.
- Eggs. Four eggs total, two for the cheesecake layer and two for the pumpkin layer. Room-temperature eggs blend in smoothly and help prevent lumps.
- Pumpkin puree. Use plain canned pumpkin like Libby's 100% Pure Pumpkin, not pumpkin pie filling, which is already sweetened and spiced. Homemade puree works too if you drain it well so it's thick.
- Evaporated milk. Evaporated milk gives the pumpkin layer its classic custardy texture. Don't swap in sweetened condensed milk; it will make the layer far too sweet. Half-and-half is the best substitute in a pinch.
- Warm spices. Cinnamon, ginger, and nutmeg season the pumpkin layer. You can replace all three with 2 ½ teaspoons of pumpkin pie spice.
- Brown sugar and corn syrup. These turn the chopped pecans into a sticky, pecan-pie-style streusel. Maple syrup can stand in for the light corn syrup for a more rustic flavor, though the topping will be a bit softer.
Is Pumpkin Pie Gluten-Free?
Traditional pumpkin pie isn't gluten-free because of its wheat-flour pastry crust. The filling itself, though, is just pumpkin, eggs, milk, sugar, and spices. This recipe skips the pastry entirely and uses a crust made from ground pecans, butter, and sugar, so the whole dessert is naturally gluten-free. If you're baking for someone with celiac disease, double-check that your spices, vanilla, and pecans are certified gluten-free, since cross-contamination can happen in processing.
Prefer a different base? A gluten-free graham cracker crust is a great alternative. Swap the ground pecans for gluten-free graham cracker crumbs and keep the butter and sugar the same.
How to Make Double Layer Pumpkin Cheesecake
This dessert has four parts, but each one is simple. Here's a quick walk-through with step-by-step photos. The full measurements and instructions are in the recipe card below.
1. Make the Pecan Crust
Grind the pecans in a food processor until coarsely ground, then stir in the melted butter and sugar. Press the mixture firmly into the bottom of a greased 10-inch springform pan and pop it in the freezer for 10 minutes while you make the cheesecake layer.
2. Add the Cheesecake Layer
Beat the softened cream cheese with the sugar until smooth, then add the eggs one at a time, mixing after each. Mix in the vanilla. Spread the filling evenly over the chilled crust and freeze for 20 minutes so it firms up enough to hold the next layer.
3. Pour on the Pumpkin Pie Layer
Whisk together the pumpkin, evaporated milk, eggs, sugar, spices, and salt, then gently pour it over the cheesecake layer. Wrap the outside of the springform pan in heavy-duty foil, set it in a roasting pan, and add hot water halfway up the sides. Bake for 40 to 45 minutes, until the edges start to firm up.
4. Top with Pecan Streusel and Finish Baking
Stir the chopped pecans, brown sugar, and corn syrup together. Unlike a traditional pecan pie filling, this topping has no eggs and much less corn syrup. Drop spoonfuls over the partially baked pumpkin layer, then bake for another 50 to 65 minutes, until the center is just set.
Helpful Tips
Start with room-temperature ingredients. Cold cream cheese leaves little lumps that never fully smooth out, and cold eggs can make the batter seize. Set the cream cheese and eggs on the counter about an hour before you start.
Don't overbeat the cheesecake layer. Mix on low to medium speed and stop as soon as each egg disappears. Whipping in extra air makes the cheesecake puff in the oven and then sink or crack as it cools.
Use the water bath. Baking the pan in a shallow bath of hot water keeps the heat gentle and even, which gives you creamy layers with no cracks. Wrap the pan in two layers of heavy-duty foil so no water seeps into the crust. It's the same technique we use for our Copycat Cheesecake Factory Pumpkin Cheesecake.
Look for a gentle jiggle. It's done when the edges are set and the center wobbles slightly, like set gelatin, when you nudge the pan. It will keep firming as it cools, so don't wait for the middle to be completely firm or the cheesecake will be overbaked.
Cool slowly, then chill overnight. Let the cheesecake cool on a wire rack for an hour, run a thin knife around the edge to loosen it, then refrigerate for at least 4 hours or overnight before removing the ring. A fully chilled cheesecake slices into clean layers; for picture-perfect wedges, dip your knife in hot water and wipe it between cuts.
Variations
- Maple twist. Replace a quarter cup of the sugar in the cheesecake layer with pure maple syrup, or go all in with our Pumpkin Maple Cheesecake.
- Graham cracker crust. Use gluten-free (or regular) graham cracker crumbs in place of the ground pecans for a more classic cheesecake base.
- Gingersnap crust. Crushed gingersnaps add extra spice and pair beautifully with the pumpkin. Choose a gluten-free brand if needed.
- Chocolate drizzle. Finish the chilled cheesecake with melted dark chocolate or a caramel sauce drizzled over the streusel.
- Walnut streusel. Swap the pecans in the topping for chopped walnuts, or use half pecans and half walnuts.
- Bourbon pecan topping. Stir a tablespoon of bourbon into the streusel mixture for a grown-up, pecan-pie-style flavor.
Serving Ideas
Serve each slice with a swirl of whipped cream and a light dusting of cinnamon, just like in the photos. A scoop of vanilla or cinnamon ice cream is also delicious, and a drizzle of warm caramel sauce over the pecan topping takes it over the top.
This is a natural centerpiece for a Thanksgiving or Friendsgiving dessert table. Because it covers pumpkin, cheesecake, and pecan all at once, you can bake just one or two more desserts to round out the spread, like a fluffy Pumpkin Meringue Pie or something from our collection of pumpkin dessert recipes. Pair it with hot coffee, chai, or a spiced cider.
Storing & Freezing
Cover the cheesecake tightly with plastic wrap or store slices in an airtight container in the refrigerator for up to 5 days. It actually tastes best on day two, once the layers have fully set and the flavors have had time to meld, which makes it an ideal make-ahead holiday dessert. Add whipped cream right before serving.
To freeze, chill the cheesecake completely, then wrap the whole cake or individual slices in plastic wrap and a layer of foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, still wrapped, so condensation doesn't make the streusel soggy. Serve it chilled; there's no need to reheat.
More Pumpkin Desserts
If you loved this recipe, here are a few more you might enjoy:
- Pumpkin Maple Cheesecake
- Copycat Cheesecake Factory Pumpkin Cheesecake Recipe
- Pumpkin Meringue Pie
- Layered Pumpkin Cake with Pumpkin Ganache Filling
Recipe
Double Layer Pumpkin Cheesecake
Equipment
Ingredients
Pecan Crust
- 3 cups pecans finely ground
- ½ cup unsalted butter melted
- ½ cup granulated sugar
Cheesecake Layer
- 16 ounces cream cheese two 8-ounce blocks, softened to room temperature
- ½ cup granulated sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
Pumpkin Pie Layer
- 14 ounces pumpkin puree 1 can, not pumpkin pie filling
- 12 ounces evaporated milk 1 can
- 2 eggs room temperature
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Pecan Pie Streusel Topping
- 2 cups chopped pecans
- 1 cup brown sugar packed
- ½ cup light corn syrup
Instructions
- Preheat the oven to 350°F with a rack in the center. Bring a kettle of water to a boil for the water bath.
- Pulse 3 cups pecans in a food processor or blender until coarsely ground (like coarse meal, not a paste). Transfer to a medium bowl.
- Add the melted butter and ½ cup sugar to the ground pecans and stir until evenly moistened.
- Grease a 10-inch springform pan with nonstick cooking spray or shortening. Press the pecan mixture firmly and evenly into the bottom of the pan. Freeze for 10 minutes while you prepare the cheesecake layer.
- In a large mixing bowl, beat the softened cream cheese and ½ cup sugar with a hand mixer on medium-low speed until smooth. Add the eggs one at a time, mixing just until each is incorporated, then mix in the vanilla.
- Pour the cheesecake filling over the chilled pecan crust and spread it into an even layer.
- Freeze for 20 minutes, until the cheesecake layer is firm enough to hold the pumpkin layer.
- Meanwhile, in a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, ¾ cup sugar, cinnamon, ginger, nutmeg, and salt until smooth. Gently pour the pumpkin mixture over the partially frozen cheesecake layer.
- Wrap the outside of the springform pan with two layers of heavy-duty aluminum foil and set it in a large roasting pan. Place in the oven and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake for 40 to 45 minutes, until the pumpkin layer is starting to firm up around the edges.
- While it bakes, stir together the chopped pecans, brown sugar, and corn syrup in a small bowl. Drop the streusel in spoonfuls evenly over the partially baked pumpkin layer.
- Continue baking for 50 to 65 minutes, until the edges are set and the center jiggles only slightly when the pan is gently nudged.
- Remove the springform pan from the water bath, remove the foil, and cool on a wire rack for 1 hour. Run a thin knife around the edge of the pan, then refrigerate for at least 4 hours or overnight before removing the ring and slicing. Serve with whipped cream.
Video
Notes
Nutrition
Nutrition details are an estimate, per serving.
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