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Double Layer Pumpkin Cheesecake
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
295 minutes
Delicious twist on classic pumpkin cheesecake with two layers - one creamy and one spiced pumpkin - perfect for a festive holiday treat.
Ingredients:
  • 2 (8 ounce) packages cream cheese, softened
  • 0.5 cup white sugar
  • 0.5 teaspoon vanilla extract
  • 1 (9 inch) prepared graham cracker crust
  • 0.5 cup pumpkin puree
  • 0.5 teaspoon ground cinnamon
  • 1 pinch ground cloves, or more to taste
  • 1 pinch ground nutmeg, or more to taste
Instructions:
  • Preheat your oven to 325°F (165°C).
  • Create the cheesecake layer by blending smooth cream cheese, sugar, and vanilla with an electric mixer in a large bowl. Slowly add eggs one at a time, ensuring each is well incorporated before adding the next.
  • Evenly distribute the 1 cup of batter over the graham cracker crust.
  • Create the pumpkin layer by gently blending the pumpkin puree, cinnamon, cloves, and nutmeg into the remaining batter until well combined.
  • Gently layer the mixture over the plain cheesecake batter in the crust.
  • Bake in the preheated oven for 35 to 40 minutes, or until the edges are puffed and the surface is firm with a slight jiggle in the center when shaken.
  • Transfer the dish from the oven to a wire rack to cool to room temperature for 1 to 2 hours.
  • Chill in the refrigerator for a minimum of 3 hours, ideally overnight, before serving.

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