Description
Discover the perfect fall dessert with this layered pumpkin cheesecake recipe. Creamy, spiced pumpkin and cheesecake in one delicious treat!
Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
- For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- For the Pumpkin Layer:
- 1 cup pumpkin puree
- 2 large eggs
- ½ cup heavy cream
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ½ cup brown sugar
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated. Press the mixture into the bottom of a springform pan to form a compact crust. Bake the crust for 8 minutes, then remove from the oven and set aside to cool.
- Prepare the Cheesecake Layer: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream. Pour the cheesecake mixture over the cooled crust and spread it evenly. Bake for 40-45 minutes or until the cheesecake is set but still slightly jiggly in the center. Let it cool at room temperature for 1 hour before refrigerating.
- Prepare the Pumpkin Layer: In a separate bowl, combine the pumpkin puree, eggs, heavy cream, cinnamon, nutmeg, ginger, and brown sugar. Mix until smooth and well combined. Once the cheesecake layer has cooled, carefully pour the pumpkin mixture over the cheesecake layer. Use a spatula to spread it evenly. Bake the layered cheesecake for an additional 25-30 minutes, or until the pumpkin layer is set.
- Chill and Serve: Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight. Once chilled, remove the cheesecake from the springform pan and transfer it to a serving platter. Slice and enjoy!