Hard French Dessert

Double-Layer Pumpkin Cheesecake

Name: Double-Layer Pumpkin Cheesecake
Prep time: 14 min
Cook time: 87 min
Total time: 101 min
Yield: 4 servings
Cuisine: French
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

Total Time

1h 41m

14m prep · 87m cook

Servings

4 people

Rating

—

Difficulty

Hard

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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

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

Spread 1 cup batter in the graham cracker crust.
4

To make the pumpkin layer: Add pumpkin puree, cinnamon, cloves, and nutmeg to the remaining batter; stir gently until well blended.
5

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

Remove from the oven, set on a wire rack, and cool to room temperature, 1 to 2 hours.
8

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