Pumpkin Spice Double Layer Cheesecake

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Pumpkin Spice Double Layer Cheesecake

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Today we’re embracing fall with these pumpkin spice double layer cheesecake squares. Made with a ginger snap crust and topped with a crispy-crunchy maple streusel, this tasty cheesecake will have you pulling on your flannels in anticipation of fall.

This pumpkin spice cheesecake puts everything else that claims to be pumpkin spiced to shame!

Categories: Dessert , Holiday Recipes , Video Recipes , Fall Foods

Tags: Cheesecake , pumpkin spice , Maple , Streusel , Dessert

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Pumpkin Spice Double Layer Cheesecake

Prep Time: 1 hour + 24+ hour chill time

Cook Time: 2 hours

Makes 12-14 servings

For Ginger Snap Crust:

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  • 20 ginger snap cookies, finely crushed
  • 1/4 cup butter, melted
  • 3-4 tablespoons butter OR cooking spray
  • parchment paper
  • 2 cake pans

For Cheesecake Fillings:

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  • 4 8 oz blocks cream cheese, ROOM TEMPERATURE
  • 1 cup sour cream, ROOM TEMPERATURE
  • 1/4 cup white sugar
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 3 tablespoons flour
  • 4 eggs
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/8 teaspoon ground cloves

For Sour Cream Topping:

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  • 1 cup sour cream, ROOM TEMPERATURE
  • 4 oz cream cheese, ROOM TEMPERATURE
  • 2 tablespoons sugar
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla

For Mug Streusel Topping:

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  • 3/4 cup rolled oats
  • 1/4 cup brown sugar
  • 1/4 cup butter, melted
  • 1/4 cup pecans, crushed
  • 3 ginger snap cookies, finely chopped
  • 2 tablespoons flour

Here's How:

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  1. Up to 8 hours in advance, leave out the cream cheese, eggs and sour cream until they are room temperature. These ingredients MUST be room temperature for best results.
  2. Preheat the oven to 325 F. In a food processor, blend together the crushed ginger snaps and melted butter until wet and crumbly.
  3. Grease a baking dish (cake pan, spring form, etc) with butter or cooking oil. Line the pan with parchment paper - leave long edges on the short sides so that the cheesecake can be easily lifted from the pan.
  4. Using a flat bottomed glass or jar, press the crumbled ginger snaps and butter into the pan to form a crust. Bake for 5-8 minutes and then cool completely. (TIP: I found it helpful to chill the crust after baking.)
  5. In a large bowl combine the cheesecake ingredients. Start with the ROOM TEMPERATURE cream cheese, sour cream, sugar, maple syrup, vanilla and flour. Use a hand mixer to cream together the ingredients until smooth.
  6. Add the eggs in one at a time. Do not over mix the eggs - add the next one in as soon as the previous egg is entirely incorporated.
  7. Separate about 1/4 - 1/2 of the filling to a second bowl. In the second bowl, add the pumpkin, brown sugar, allspice, nutmeg and cloves. Mix well. Chill.
  8. Pour the plain cheesecake filling into the pan with the crust. Spread in an even layer. Freeze for 10-20 minutes - JUST LONG ENOUGH FOR THE LAYER TO "SET" - it should NOT be frozen!
  9. Pour the pumpkin spice filling on top of the cheesecake filling and spread across in an even layer.
  10. Fill a second cake pan halfway full with water and place on the bottom rack of the oven. Preheat the oven to 325 F | 160 C. Leave out the cheesecake while the oven preheats.
  11. Bake the cheesecake for one hour, until the edges are set and the center is still wobbly. Turn off the oven but DO NOT OPEN THE OVEN AT ANY POINT. Leave the cheesecake in the oven for another hour so that it cools with the oven.
  12. Remove the cheesecake from the oven and continue to cool at room temperature for another 1-2 hours. If you transfer to the fridge too quickly and the cheesecake is still warm, it will crack as it cools. Chill for at least 12 hours - or up to 72 hours - until the cheesecake is set for best results.
  13. Day of serving, make the sour cream topping by mixing together the ROOM TEMPERATURE sour cream and cream cheese with sugar, maple syrup and vanilla. Pour the topping over the cheesecake and spread into an even layer. Chill until set, at least one hour.
  14. Make the streusel topping by mixing together the rolled oats, melted butter, brown sugar, pecans, crushed ginger snaps and flour. Microwave in 30 second intervals, stirring between each interval, until the oats are softened and the pecans are fragrant - about 1:30 to 2:30 minutes.
  15. Cool the streusel to room temperature. Sprinkle the streusel over the top of the cheesecake and sour cream fillings. Spread the streusel to the edges then chill for another hour.
  16. Carefully lift the cheesecake from the pan using the edges of the exposed parchment paper. Remove the parchment from the long edges. Then cut the cheesecake into serving sized squares. Chill or freeze the leftovers right away. Enjoy!

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