Double-Layer Pumpkin Cheesecake
Hard French Dessert

Double-Layer Pumpkin Cheesecake

Total Time
1h 41m
14m prep · 87m cook
Servings
4 people
Rating
Difficulty
Hard
27 views

This pumpkin cheesecake recipe makes a creamy cheesecake base topped with a layer of spiced pumpkin cheesecake filling on a graham cracker crust. A great alternative to traditional cheesecake — especially for pumpkin fans!

Ingredients

  • 2 packages cream cheese , 8 ounce
  • 0.5 cups white sugar
  • 0.5 teaspoons vanilla extract
  • 2 large eggs
  • 1 prepared graham cracker crust , 9 inch

Instructions

  1. 1

    Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).

  2. 2

    To make the cheesecake layer: Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until smooth. Add eggs, one at a time, blending well after each addition.

  3. 3

    Spread 1 cup batter in the graham cracker crust.

  4. 4

    To make the pumpkin layer: Add pumpkin puree, cinnamon, cloves, and nutmeg to the remaining batter; stir gently until well blended.

  5. 5

    Carefully spread on top of plain cheesecake batter in the crust.

  6. 6

    Bake in the preheated oven until the edges are puffed and the surface is firm except for a small spot in the center that jiggled when the pan is gently shaken, 35 to 40 minutes.

  7. 7

    Remove from the oven, set on a wire rack, and cool to room temperature, 1 to 2 hours.

  8. 8

    Refrigerate for at least 3 hours before serving, preferably overnight.

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Nutrition Facts

Per serving

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