The Ultimate Double Layer Pumpkin Cheesecake Recipe
If you love Oreos, cheesecake, and pumpkin, you’ll love this Double Layer Pumpkin Cheesecake recipe! Oreo crust, two layers of cheesecake (one plain and one pumpkin), whipped cream and chocolate ganache!
This Pumpkin Cheesecake Recipe is especially delicious! We love Pumpkin Cheesecake Bars, No Bake Pumpkin Cheesecake and this Double Layer Pumpkin Cheesecake. Each of these pumpkin desserts will satisfy your cravings!
Chocolate Pumpkin Cheesecake
Vera here, from OMG Chocolate Desserts, I love pumpkin! One of my favorite pumpkin recipes is: OMG Pumpkin Pie Cupcakes. So, I decided to share a pumpkin recipe with you today – Double Layer Pumpkin Cheesecake!
After looking for inspiration on Pinterest, I found this recipe from Carlsbad Cravings. Oreo crust, two layers of cheesecake (one plain, one pumpkin puree) and whipped cream!
I don’t know how this sounds to you, but after reading the recipe and looking at the photos, I’m sure this dessert must be heaven for all sweet tooth lovers. 🙂
Of course, being an old chocolatier, in my adaptation, there was definitely a bit more chocolate, so I added the much-necessary layer of chocolate ganache. Did this recipe catch your eye? ?
Tips for Making Layered Pumpkin Cheesecake:
Don’t be intimidated by the long prep time! I know this may seem a little daunting, but that’s a lot of cooling/refrigerating/freezing time.
If you have the time, the actual preparation is fairly straightforward. Let me assure you, the time and effort is worth it!
You can use an 8″ or 9″ springform pan, just make sure your pan is wrapped in foil so the water doesn’t seep in when the cake bakes.
One way to do this is to place two large pieces of tinfoil perpendicular to each other on the counter, place the springform pan on top, then fold the tinfoil over and fasten to the sides (not inside the pan, just outside), making sure there are no cracks or water accessible place.
Remove pot from water and refrigerate for at least 5 hours, remove from springform pan, then top with whipped cream, chocolate ganache, chocolate chips and more whipped cream!
You can make this cheesecake ahead of time, But we recommend doing it only 24 hours in advance. 😉 If there are leftovers, please refrigerate in an airtight container for 5-6 days.
This divine cheesecake has such a wonderful flavor that it quickly earned a place in my “top 5” cheesecake favorites. Check it out for yourself! ! !
For more pumpkin desserts, check out:
Prep time 1 hour
Cook Time 55 minutes
Total time 7 hours 25 minutes
Serving Size 12
Calories 674 kcal
by Lil’ Luna
- 24 Oreo finely chopped – whole Oreo for filling
- 1/4 c melted butter
- 24 ounces cream cheese softened
- 3/4 c sugar
- 3 eggs
- 1 TB lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 C pure pumpkin puree
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1 1/2 c heavy cream
- 3 TB powdered sugar or more to taste
- 6 ounces semisweet chocolate chopped
- 1/2 c heavy cream
- 1/3 c chocolate chips for garnish
Preheat oven to 350 F.
Wrap the outside of an 8- or 9-inch springform pan with two layers of aluminum foil, placing the foil on the sides of the pan, making sure it’s tight enough that no water gets in during baking.
Grease the inside of the pan with nonstick cooking spray and line the bottom of the pan with parchment paper.
Mix together Oreo crumbs and melted butter. Press the mixture into the bottom of the springform pan to form a smooth, even layer. shelved.
Using an electric mixer, beat cream cheese and sugar on medium speed until smooth. Reduce speed to low and add eggs one at a time. Add the sour cream, vanilla extract, and lemon juice and stir to combine.
Spread 1.5 cups cheesecake filling on the Oreo crust and smooth with a spatula. Put in refrigerator for 10-15 minutes.
Meanwhile, add plain squash, cinnamon, nutmeg, and cloves to remaining cheesecake filling and toss to combine. Once out of the refrigerator, spread evenly over the regular cheesecake filling.
Place the springform pan in the pan, then fill the pan about a quarter with hot water and bake at 350 degrees for 55-65 minutes, rotating once halfway through. The cheesecake should be on the edges and a little loose in the center. (I used an 8-inch springform pan, so I had to bake the cake for nearly 1 hour 30 minutes to set.)
Remove springform pan from water bath, cool on cooling rack, then remove foil and refrigerate (at least 5 hours or overnight). Once completely cooled, run a thin knife around the edges and remove the rings from the springform pan.
Whip 1.5 cups heavy cream and icing sugar until stiff peaks form. Spread 1⅓ cup whipped cream over the pumpkin cheesecake and save the rest for decoration. Put the cake in the refrigerator for 20 minutes.
On a double boiler, melt chopped chocolate until completely smooth and free of lumps, then whisk in ½ cup heavy cream (from refrigerator). If the ganache is hot, set aside to cool (make sure not to spread the hot chocolate ganache over the whipped cream as the cream will start to melt and mix with the chocolate). When it’s completely cool, spread about ⅔ of the ganache over the cake to completely cover the whipped cream layer, then place the cake in the fridge for 5-10 minutes. Reheat the remaining ganache and pour over the cake, letting it drip over the edges of the cake. Let cool completely to set, then decorate the cake with heavy cream and chocolate chips.
Put the cake in the refrigerator.
Recipe adapted from Carlsbad Cravings.
Holy devil! ! This Double Layer Pumpkin Cheesecake recipe looks amazing! ! ! ! For more treats from Vera, visit OMG Chocolate Desserts.