Double Layer Pumpkin Cheesecake

Double Layer Pumpkin Cheesecake

Pumpkin cheesecake with a twist! Two cheesecake layers (plain and spiced pumpkin) team up to deliver fantastic fall flavor in this easy holiday dessert.

Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
415 Calories

Recipe Instructions

Step 1
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.
Step 2
Remove from the oven, set on a wire rack, and cool to room temperature, 1 to 2 hours.
Step 3
Refrigerate for at least 3 hours before serving, preferably overnight.
Step 4
Make 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.
Step 5
Spread 1 cup batter in the graham cracker crust.
Step 6
Make pumpkin layer: Add pumpkin puree, cinnamon, cloves, and nutmeg to the remaining batter; stir gently until well blended.
Step 7
Carefully spread on top of plain cheesecake batter in the crust.
Step 8
Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).

Ingredients

  • 2 (8 ounce) packages cream cheese, softened
  • 2 large eggs
  • 1 (9 inch) prepared graham cracker crust
  • 1 pinch ground nutmeg, or more to taste
  • 1 pinch ground cloves, or more to taste
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon vanilla extract
  • 0.5 cup white sugar
  • 0.5 cup pumpkin puree

Categories

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