Double-Layer Pumpkin Cheesecake

Double-Layer Pumpkin Cheesecake

from allrecipes.com
Dessert
55 min
415 kcal / serving

This pumpkin cheesecake recipe makes two cheesecake layers — vanilla and spiced pumpkin — to deliver fantastic fall flavor in this easy holiday dessert.

Ingredients

  • 2packages cream cheese, softened
  • ½ cupwhite sugar
  • ½ teaspoonvanilla extract
  • 2 largeeggs
  • 1prepared graham cracker crust
  • ½ cuppumpkin puree
  • ½ teaspoonground cinnamon
  • 1 pinchground cloves, or more to taste
  • 1 pinchground nutmeg, or more to taste

Directions

  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.