Love pumpkin pie? and cheesecake? Then give this Layered Pumpkin Cheesecake recipe a try. This simple dessert gives you the best of both worlds.
Each mini cheesecake features a buttery graham cracker crust, a smooth vanilla cheesecake base, and a gently spiced pumpkin layer on top. This easy layered pumpkin cheesecake recipe is a fantastic choice for those simple, make ahead desserts that look pretty on a holiday tray and have the convenience of finger food.
If your looking for a dessert recipe for a holiday party large or small, a delish dessert for the family on a cool fall evening, or a cozy treat with a few friends, these cheesecake cupcakes fill the bill.
Tips for Perfect layered Pumpkin Cheesecakes:
Here are some Pro Tips for making ANY cheesecake recipe:
- Room Temperature Ingredients: Always start with softened cream cheese and room-temperature eggs for a smooth, lump-free batter.
- Don’t Overmix: Overbeating adds air, which can cause cracks as the cheesecakes cool.
- Chill Time Matters: Give the cheesecakes plenty of time in the fridge — that’s when the flavor deepens and the texture firms up beautifully. They are actually best flavored the next day.
- Make Ahead: These cheesecakes can be made up to 2 days ahead and stored in the refrigerator. Just top them at serving.
When using liners plan to eat the cupcakes, or serve them in 12 hours or so to avoid this problem.
Tips for this specific layered Recipe:
I used a rounded Tablespoon measure to press the crust into the bottom of the cupcake holes. It worked great.
It’s ok to adjust the layers as you prefer. They can be layered so each spoonful of layering is alternated. I went with making this recipe as written. So the cupcakes have three definite layers. The top pumpkin cheesecake layer Is the thinnest and has all the pumpkin color and flavor.
Using Cupcake Liners-I made this recipe both with and without liners and yes, there is a difference in the outcome.
- Liners are fun for theming your party or adding a bit of bright color to your trays. They are also a simple way to make the layers and remove the cupcakes from your cooled baking pans.
- Liners MIGHT stick to your chilled layered pumpkin cheesecake cupcakes after a long chilling in the fridge. This makes them problematic to unwrap as a make ahead dessert.
Making In the Pans-No Liners: IF you have silicone baking pans like these you can go with no liners. Otherwise, you’ll never get them out of a regular pan without damage.
I used my silicone baking pan to make half this recipe so I could share with you how it went. It actually went fine. I had no trouble layering this dessert right into the silicone cups. Baking and cooling went fine as well.
Once the cupcakes were thoroughly cooled, I pushed the bottom of the silicone holes up to release the cupcakes. This went well but be mindful of the crust so it doesn’t break apart. using even pressure on the hole bottom will minimize damaging the crust.
How to Store Layered Pumpkin Cheesecakes
If you have leftovers remove the whipped cream as much as you can so it won’t dissolve into the top. Then store.
- Refrigerator: Store in an airtight container for up to 5 days WITHOUT THE WHIPPED CREAM TOPPING. The whipped cream will not hold up. Add the whipped cream at serving.
- Freezer: Freeze without toppings for up to 2 months. Thaw overnight in the fridge before serving.
These Layered Pumpkin Cheesecakes are as beautiful as they are delicious — creamy, spiced, and just the right size for individual servings. They’re the perfect make-ahead dessert for your next autumn gathering or Thanksgiving feast.
Easy Pumpkin Cheesecake Cupcakes
These Layered Pumpkin Cheesecakes are beautiful and delicious. Creamy, pumpkin pie spiced mini cheesecakes, just the right size for individual servings. They’re the perfect make-ahead dessert for your next autumn gathering or Thanksgiving feast.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp melted butter
Main Cheesecake Batter (White Layer)
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs (room temp)
- ¼ cup sour cream
Pumpkin Layer
- ¼ cup pumpkin purée
- 1 tsp pumpkin pie spice
Instructions
- Preheat your oven to 325°F and line a muffin tin with 12 cupcake liners.
- In a bowl, mix 1 cup graham cracker crumbs, 2 tablespoons sugar, and 4 tablespoons melted butter until evenly combined and sandy.
- Press about 1 to 1½ tablespoons of the mixture firmly into the bottom of each cupcake liner. (I used a tablesppon measure)
- Bake for 5 minutes, then set aside.
- In a mixing bowl, beat 16 oz softened cream cheese until smooth. Add ½ cup sugar and 2 teaspoons vanilla extract and mix again.
- Add 2 eggs, one at a time, on low speed. Then mix in ¼ cup sour cream just until combined.
- Set aside 1½ cups of the cheesecake batter
- With the remaining batter (about ½–¾ cup), stir in ¼ cup pumpkin purée and 1 teaspoon pumpkin pie spice to create the pumpkin layer.
- Spoon about 2 heaping tablespoons of the white cheesecake batter over each baked crust, filling most of the liner.
- Add a thin spoonful (about 1 tablespoon or less) of the pumpkin batter over the top. Do not swirl.
- Bake at 325°F for 20-23 minutes, until the centers are just slightly jiggly.
- Let them cool fully at room temperature, then refrigerate for at least 2 hours (or overnight) to set.
- Finish & serve:
Top each cupcake with whipped cream and a light sprinkle of nutmeg for presentation.
Layer the batter:
Notes
Tips:
1. Pack the crust firmly
Use the bottom of a small measuring cup or shot glass to press the graham cracker layer tightly into each liner. A firmly packed crust prevents crumbling when you peel the wrapper off.
2. Avoid overmixing the batter
Once you add the eggs, mix on low speed only and stop as soon as everything is combined. Overmixing adds air bubbles, which can cause cracking or sinking after baking.
3. Chill fully before topping
These need at least 2 hours in the fridge, but overnight is even better. Chilling lets the layers firm up so the separation between the white and pumpkin layer stays clean and visible.
More Holiday Desserts:
Here’s a taste of our holiday dessert recipes. We have MANY more. Please peruse our complete dessert section for even more excellent holiday treats.