Pumpkin and Vanilla Layered Cheesecake

pumpkin vanilla layered cheesecake

The holidays just aren’t the same without stuffing yourself with decadent desserts.  This pumpkin layered cheesecake is thick, rich and creamy.  I was nicely surprised to see just how thick a cheesecake this recipe made.  It came to just below the top rim of my springform pan.

With the pumpkin cheesecake layer between two layers of regular vanilla cheesecake, you get a nice hint of pumpkin spice without it feeling too much like a fall dessert.  I can’t say enough how thick and dense this sucker was.  I would show you with an actual slice of the cut cheesecake if there was any left.  It was gone before I even had a chance to get a picture!

vanilla and pumpkin layered cheesecake

Pumpkin and Vanilla Layered Cheesecake
Recipe Type: Dessert
  • 6 tablespoons unsalted butter, melted (plus extra for the pan)
  • 2 cups crushed graham crackers
  • 2 cups sugar
  • 32 ounces cream cheese, room temp
  • 1/2 cup flour
  • 3/4 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 cup pumpkin puree
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1/8 teaspoon nutmeg
  1. Preheat oven to 350 degrees. Butter the sides of the inside of your springform pan. Wrap the outside bottom of the pan with two layers of foil.
  2. In a bowl, combine the melted butter with the crumbs and mix well. Pour into springform pan and press into an even layer. Place pan on a baking sheet and bake for 10 mins. Let cool completely.
  3. With an electric mixer, beat the cream cheese until smooth. In a separate bowl; combine the sugar and flour. Gradually add to the cream cheese and mix until smooth.
  4. Scrape down the sides and add the sour cream and vanilla, mix well. Scrape down the bowl again then add eggs one at a time. Mix just until combined.
  5. Measure out two cups of the mixture and pour on top of the prepared crust. Measure out another two cups into a separate bowl and set aside for top layer.
  6. In the remaining cheesecake mixture, blend in the pumpkin and spices until smooth. Gently pour into pan on top of the initial vanilla layer. Then top the pumpkin layer with the last of the vanilla mixture you previously measured out and set aside. If you wish, you can gently swirl it a bit so some of the pumpkin comes to the top but don’t mix too much.
  7. Place cheesecake into a roasting pan. Place into the oven and then gently add enough water in the roasting pan to come about halfway up the outside of the springform pan. Bake for 45 mins.
  8. Reduce oven temp to 325 degrees. Continue baking for about 30 mins more. You want the edges to be firm and the middle to still jiggle a bit. Turn off oven and prop oven door open a few inches. Let cheesecake rest in oven for 1 hr.
  9. Remove from oven and run a sharp knife around the edge. Let cool completely then transfer pan to the refrigerator. Refrigerate overnight. Run knife around the edge one more time, then unmold your cheesecake.

Original recipe from Cinnamon Girl Recipes

Pumpkin Walnut Spice Bread

Pumpkin Walnut Spice Bread

I simply love this pumpkin spice bread recipe!  It has the perfect blend of spices and is so moist.  I’m a huge fan of a good banana nut bread but I’d say this pumpkin walnut bread knocks that out of first place.

The original recipe doesn’t call for nuts but I decided to add a small amount of walnuts to half of the recipe.  The recipe makes two loaves so I made one with walnuts and one without.  After tasting both loaves, I think I prefer it with the nuts.  But if you don’t care for nuts in breads, you can omit it from the recipe.

Pumpkin Walnut Spice Bread

Pumpkin Walnut Spice Bread

from Taste of Home


3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
15 oz can pumpkin
3 & 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 cup water
1 cup chopped walnuts


1.  Preheat oven to 350°.  In a large bowl; combine the flour, soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice.  Set aside.

2.  In your electric mixer; blend together the sugar, veggie oil and eggs just until combined.  Add pumpkin and blend well.

3.  Alternating between the water and flour mix; gradually blend in both a little at a time.  Lightly blend until all is combined.  Stir in nuts.

4.  Evenly pour batter into two loaf pans sprayed with non-stick cooking spray.  Bake for 60 – 65 minutes or until toothpick in center comes out clean.  Let cool for 10 minutes before removing from pans.  Cool completely before serving.

Pumpkin Chiffon Cake

pumpkin chiffon cake

Sometimes printed recipes can be so hard to follow.  The steps aren’t clearly assembled and not how I’m used to organizing the instructions.  I know it’s my fault though.  I need to slow myself down and take a few minutes to read the recipe completely before I start.  But I get so excited that I admit, sometimes I don’t do that.

Why am I blubbering on about this?  Because this lovely pumpkin chiffon cake fell before I had a chance to get my s**t together.  I followed the assembly to a tee and baked it perfectly.  But I failed to read ahead and see that I needed to invert the pan onto a skinny necked bottle.  Which I did not have prepared and could not find right away!  By the time I figured something out, my poor cake fell. :(

pumpkin chiffon cake

before it fell

On the bright side, the cake was still quite tasty.  It just had a little more density in the middle than I’m sure it’s supposed to.  Lesson learned I guess.  Now I’ll be more likely to read ahead and make sure I’m better prepared.  Have you ever committed this baking sin?  And if so, how bad were the results?

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Super Soft Pumpkin Cookies

soft pumpkin cookies

The weather here turned a little chilly this week and it got me in the mood for something pumpkin.  Really anything would do but these soft pumpkin cookies really caught my attention.

These amazing cookies are delicious!  You will not believe how soft and moist they are.  So much so that they stick together if you stack them up.  The original recipe called for a simple glaze icing but once I tasted them, I think they don’t even need the glaze.  I like the flavor of the pumpkin to be the shining star.

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Pumpkin Tart With Graham Cracker Crust

pumpkin pie tartWhew, that was a long Thanksgiving weekend of eating!  I’m stuffed to the gills and eager for a few weeks break until Christmas.  We had the in-laws over for Thanksgiving dinner and I took the opportunity to try out a pumpkin tart.  I usually don’t make these kinds of desserts because hubby won’t eat them and I can’t eat a whole pie by myself.  Well…I could but I really shouldn’t!!

This pumpkin tart is to die for!  I’ve never had pumpkin pie in a graham cracker crust but now that I have, I kinda prefer it that way.  It gives it a great buttery flavor and becomes nice and soft as the pie sits.  And I love the sweetness of this pie that the condensed milk gives it.  All in all, the pumpkin tart tasters gave it two thumbs up!

pumpkin tart

Pumpkin Pie Tart

adapted from The Urban Spork



2 cups graham cracker crumbs (I used the Keebler boxed version of ready made crumbs)
1/3 cup sugar
1/4 teaspoon ground cinnamon
1 stick unsalted butter, melted


1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
15oz can pumpkin
14oz can sweetened condensed milk


1.  Preheat the oven to 350°F.  Combine the graham cracker crumbs, sugar, cinnamon and melted butter in a bowl and mix well. Pour into 11 inch tart pan and press evenly into the sides and then the bottom.

tart shell

2.  Bake crust for 10 minutes and then let it cool completely.

3.  Combine the sugar, salt, cinnamon, ginger and cloves in a bowl and set aside.

4.  In a large bowl, combine the eggs, pumpkin and sugar-spice mixture.  When mixed completely, stir in the condensed milk. Pour the filling into the cooled tart shell.

pumpkin tart

5.  Bake for about 25 – 30 minutes, until the filling is set.  Let cool and serve with whipped cream topping.  Yum!