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!
Pumpkin and Vanilla Layered Cheesecake
Ingredients:
- 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
Directions:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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