Two-Layer Pumpkin Cheesecake

Two-Layer Pumpkin Cheesecake


124 people made this

About this recipe: An elegant cheesecake that is fit for any dinner party. A digestive biscuit base is topped with a plain cheesecake layer and then a spiced-pumpkin cheesecake layer, before being baked. Enjoy as is or with a dollop of whipped cream.


Serves: 8 

  • 500g cream cheese, softened
  • 100g caster sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 125g pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 (23cm) prepared digestive biscuit base

Prep:25min  ›  Cook:40min  ›  Extra time:4hr curing  ›  Ready in:5hr5min 

  1. Preheat oven to 180 C / Gas 4.
  2. In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs. Reserve 150g cream cheese mixture and set aside. Pour remaining mixture into biscuit base.
  3. Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain cheesecake layer.
  4. Bake in the preheated oven for 35 to 40 minutes or until centre of cheesecake is almost set. Allow to cool, then refrigerate 4 hours or overnight.

Cheesecake tips

For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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