Double Layer Pumpkin Cheesecake
A buttery pecan crust, creamy vanilla cheesecake, spiced pumpkin pie and a sticky pecan streusel baked together in one springform pan. This naturally gluten-free double layer pumpkin cheesecake is the ultimate fall and Thanksgiving dessert.
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
Crust swap: For a graham cracker crust, use 2 ½ cups graham cracker crumbs (gluten-free if needed) in place of the ground pecans.
Gluten-free: The pecan crust makes this recipe naturally gluten-free. For celiac guests, confirm your spices, vanilla, and nuts are certified gluten-free.
Spice shortcut: Replace the cinnamon, ginger, and nutmeg with 2 ½ teaspoons pumpkin pie spice.
Make ahead: The cheesecake needs at least 4 hours in the fridge and tastes best made a day ahead. Store covered in the refrigerator for up to 5 days, or freeze well wrapped for up to 2 months.
Nutrition is an estimate per slice, based on 12 slices.
Nutrition
Serving: 1gCalories: 795kcalCarbohydrates: 72gProtein: 11gFat: 56gSaturated Fat: 17gPolyunsaturated Fat: 10gMonounsaturated Fat: 24gTrans Fat: 0.4gCholesterol: 127mgSodium: 278mgPotassium: 440mgFiber: 5gSugar: 65gVitamin A: 6080IUVitamin C: 1mgCalcium: 179mgIron: 2mg
Nutrition details are an estimate, per serving.
