This Layered Pumpkin Cheesecake is packed with Fall flavor from layers of pumpkin pie, cheesecake, and a pecan pie streusel topping. Three classic desserts in one! And it's gluten-free too.
Is Pumpkin Pie Gluten Free
Pumpkin pie is not normally gluten free because of the pie crust that is traditionally used. However, this gluten free pumpkin pie recipe doesn't use that type of pie crust.
Instead, we make a pie crust with ground pecans, which makes this double layer pumpkin pie recipe is naturally gluten free.
If you don't want to make a pecan crust, you could also make a regular pie crust for this recipe. To make it gluten free, use gluten free flour.
You could also make a gluten free graham cracker crust with gluten free graham crackers.
How to Make the Gluten-Free Pecan Crust
The pecan crust is easy to make, especially if you have a good food processor. I mixed the crust right in a mixing bowl, but it could actually all be mixed much faster in your food processor.
First, grind up the pecans in the food processor to a coarsely ground consistency. Then, add in melted butter and sugar, and mix together.
Pat the pecan crust mixture down onto the bottom of a greased or sprayed 10 inch springform pan. Then, set it in the freezer and freeze for 10 minutes while preparing the next layer.
How to Make the Cheesecake Layer
Cheesecake is pretty easy to make with just a few basic ingredients. But the trick to a smooth cheesecake is using cream cheese and eggs that are room temperature.
Cream together the cream cheese and sugar and then add in the eggs. It works best to add the eggs one at a time and blend the mixture in between.
Then, mix in the vanilla extract.
Finally, pull the crust out of the freezer and pour the cheesecake layer onto the crust. Spread the cheesecake filling out evenly over the crust.
Then, freeze for 10-20 minutes while mixing together the next layer.
How to Make the Pumpkin Pie Layer
The top layer of this double layer pumpkin cheesecake is the pumpkin pie layer!
Pumpkin pie is a simple dessert to make. Simply combine the pumpkin, granulated sugar, evaporated milk, eggs, and seasonings. Then spread the pumpkin pie filling over the cheesecake layer.
Now, it's time to partially bake the cheesecake and pumpkin pie layers.
Cover the outside of the spring form pan with aluminum foil and set it into a large roasting pan. Pour hot water into the roasting pan so that it reaches halfway up the side of the spring form pan.
How to Make the Pecan Streusel Layer
The pecan topping is also super easy to make. It's a simple combination of pecans, brown sugar and corn syrup.
Because it is a streusel topping instead of a traditional pecan pie filling, there are no eggs in the topping and less corn syrup is used than would be in a pecan pie.
Once the pie is partially baked, add the streusel over the top of the pumpkin pie filling. Drop spoonfuls of the pecan mixture over the pie. Then, bake for an additional hour.
More Dessert Ideas
If you love this double layer pumpkin cheesecake, be sure to check out all my pumpkin dessert recipes, and these other tasty ideas:
Double Layer Pumpkin Cheesecake
Equipment
- 10" springform pan
Ingredients
Pecan Crust
- 3 cups pecans ground
- ½ cup unsalted butter melted
- ½ cup granulated sugar
Cheesecake Layer
- 2- 8 ounce packages cream cheese softened to room temperature
- ½ cup granulated sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
Pumpkin Pie Layer
- 14 ounces pumpkin puree
- 12 ounces evaporated milk canned
- 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
- ½ cup light corn syrup
Instructions
- Preheat oven to 350 degrees.
- Process 3 cups pecans (in a food processor or blender) until ground up. Transfer to a medium-size bowl.
- Add melted butter and sugar to the pecans and stir to combine.
- Prepare a 10 ½ inch springform pan with non-stick cooking spray or greasing with shortening. Pat pecan mixture into the bottom of the pan. Freeze for 10 minutes while preparing next layer.
- In a large mixing bowl, mix the softened cream cheese with the sugar. Add in the eggs one at a time, mixing in between. Mix in the vanilla.
- Pour the cream cheese mixture over the pecan crust, and spread out evenly.
- Freeze for 20 minutes.
- In a large mixing bowl, combine the pumpkin pie ingredients and mix until nicely incorporated. Pour over the partially frozen cheesecake filling.
- Bake for 40-45 minutes until the pumpkin pie is starting to firm up around the outside.
- Mix the streusel topping ingredients in a small bowl and then drop in spoonfuls over the partially baked pie.
- Return the pie to the oven, and bake for an additional 50-65 minutes, or until the pumpkin and pecan topping is set.
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