Double layer pumpkin cheesecake

To finish this year pumpkin season with a style I decided to make a pumpkin cheesecake. I’m not so much a cheesecake person in terms of cooking cheesecakes, but I love to eat them 🙂 Hard to believe, but it was the second cheesecake I had ever done in my life and the first cheesecake I’ve baked this year. No need to say that I was looking for something very exceptional. Recently I’ve received a pumpkin cake spice all the way from New York and I was so excited to use it. We don’t have it on sale here in Slovakia and it’s amazing that I have it on my shelf with spices now.


Here is the recipe


350g cacao cookies

1tbs ginger powder

3tbs instant coffee

100g unsalted butter, melted

50g dark chocolate chips

First layer

800g pumpkin puree (I made it from butternut squash)

3 tsp pumpkin pie spice (or mix of ginger, nutmeg, cinnamon, cloves and all spices)

2 eggs

Second layer

250g ricotta

250g mascarpone

2 eggs

a few drops of vanilla essence

half cup  of brown sugar


  1. In a food processor, crush cookies to almost a powder. Transfer into a bowl and add the rest of the crust ingredients. Mix to combine and set aside.
  2. You can use canned pumpkin puree or cook it yourself. I do it myself as we don’t have it on sale here. To make pumpkin puree you just have to bake pumpkin until soft and then to blend until smooth with a food processor. Wait until cool, add spices and bitten eggs, mix to combine and set aside.
  3. To make the last layer, whisk beaten eggs with sugar and vanilla in a bowl of a food processor until smooth and glossy then add cheeses by small portions. Whisk until smooth.
  4. Grease baking form (you can use a standard form for cheesecakes with 24cm diameter) and gently press cookie dough into it. Then add a layer of pumpkin and spread it carefully with spatula. Add a layer of ricotta-mascarpone mix and spread it carefully as well.
  5. Bake for 1 hour in the oven preheated to 160C. After 1 hour, turn off the heat, open the oven and allow the cheesecake to cool slowly to avoid crinkled top. After the cheesecake is cooled, but it into the fridge for at least 1 hour.

Please notice, that the top of the cheesecake will set after cheesecake is baked. It’s ok 🙂

and another remark:  I find my pumpkin puree sweet enough to avoid added sugar. If you like it more sweet, don’t limit yourself 🙂

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