Two Layer Pumpkin Cheesecake
Two Layer Pumpkin Cheesecake is the perfect blend of fall pumpkin spice and everything nice. Baked in a springform pan, its glorious homemade graham cracker crust holds the perfect combination of decadence and flavor. With two bars of cream cheese and an entire can of pumpkin, this dessert takes pumpkin cheesecake to a whole new level.
Equipment
- microwaveable safe dish
- 2 medium mixing bowls
- springform pan greased
- measuring cups
- measuring spoons
- mixing spoons
- large mixing bowl
- rubber spatula
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Ingredients
For the crust:
- 1 ¾ cups graham cracker crumbs
- ¼ cup sugar
- ⅓ cup butter, melted
For the cheesecake:
- 2 (8 oz.) bars cream cheese, softened- I use full fat Philadelphia brand for optimal consistency
- ½ cup sugar
- ½ teaspoon vanilla
- 2 eggs
- 1 (15 oz.) can pumpkin
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat oven to 350 degrees.
- Start by making the crust. In a medium bowl, mix melted butter, ¼ cup sugar and graham cracker crumbs. Transfer mixture to prepared springform pan. Pat gently with a spoon and build up the edges about 1 inch all the way around.
- Bake the crust at 350 degrees for 8-10 minutes or until slightly set. Remove from oven and allow to cool while you prepare the cheesecake layers.
- In a large mixing bowl, use a hand mixer on medium speed to beat the softened cream cheese, ½ cup sugar and vanilla. Beat until smooth; then add the eggs and mix until blended. Reserve 1 cup of this mixture.
- To make the pumpkin layer, mix reserved 1 cup cheesecake mixture with pumpkin and spices; mix well.
- To assemble Two Layer Pumpkin Cheesecake, first pour the plain cheesecake mixture into the crust. Gently spread it with a rubber spatula so it reaches the edges. Then repeat this process with the pumpkin layer.
- Bake at 350 degrees for 35 to 40 minutes or until center is almost set. Cool and then refrigerate for at least 3 hours before serving.
- Store leftovers in an airtight container or cake saver and keep refrigerated for up to 5 days.
Notes
For added spice, you may choose to add ¼ teaspoon of ground cloves to the pumpkin layer.
Full fat cream cheese is best for this cheesecake for optimal consistency.
You may choose to add ½ teaspoon ground cinnamon to the crust before baking for added fall flavor.
Tried this recipe?Let us know how it was!