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Double-Layer Pumpkin Cheesecake Recipe

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4.2 from 15 reviews

This Double-Layer Pumpkin Cheesecake combines a classic creamy cheesecake base with a spiced pumpkin topping, creating a rich and festive dessert perfect for autumn and holiday gatherings. Its smooth texture and warm flavors of cinnamon, cloves, and nutmeg make it a crowd-pleaser that’s both comforting and elegant.

Ingredients

Cheesecake Layer:

  • 2 (8 ounce) packages cream cheese, softened
  • ½ cup white sugar
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • 1 (9 inch) prepared graham cracker crust

Pumpkin Layer:

  • ½ cup pumpkin puree
  • ½ teaspoon ground cinnamon
  • 1 pinch ground cloves (or more to taste)
  • 1 pinch ground nutmeg (or more to taste)

Instructions

  1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius) to ensure it reaches the right temperature for baking your cheesecake layers evenly.
  2. Prepare Cheesecake Batter: In a large mixing bowl, use an electric mixer to beat the softened cream cheese, white sugar, and vanilla extract until the mixture is smooth and creamy. Then, add the eggs one at a time, mixing well after each addition to incorporate fully for a seamless batter.
  3. Fill Graham Cracker Crust: Spread approximately 1 cup of the cheesecake batter evenly in the prepared 9-inch graham cracker crust. This forms the base layer of your cheesecake.
  4. Make Pumpkin Layer: To the remaining cheesecake batter, gently stir in the pumpkin puree, ground cinnamon, ground cloves, and ground nutmeg until just combined, creating the spiced pumpkin layer.
  5. Layer Pumpkin Mixture: Carefully spread the pumpkin-infused batter over the plain cheesecake layer in the crust, making sure to keep the layers distinct and even.
  6. Bake the Cheesecake: Place the pan in the preheated oven and bake for 35 to 40 minutes. The edges should puff up, and the surface will be firm except for a small spot in the center that still jiggles slightly when you gently shake the pan, indicating perfect doneness.
  7. Cool to Room Temperature: Remove the cheesecake from the oven and set it on a wire rack. Let it cool completely to room temperature, about 1 to 2 hours, to prevent cracking and help the layers set.
  8. Refrigerate to Set: Once cooled, refrigerate the cheesecake for at least 3 hours or overnight. This chilling step allows the cheesecake to firm up fully and enhances its flavors before serving.
  9. Serve: Before serving, top each slice with whipped cream and a sprinkle of cinnamon or crushed ginger cookie crumbs to add a festive, flavorful finishing touch.

Notes

  • Using softened cream cheese is key to a smooth batter without lumps.
  • Be gentle when blending the pumpkin layer to maintain defined layers and avoid overmixing.
  • Do not overbake to prevent cracking; watch for a slight jiggle in the center as an indicator of doneness.
  • Refrigerate overnight if possible for the best texture and flavor development.
  • Optional toppings like whipped cream and spices enhance both presentation and taste.

Find it online: https://marthatasty.com/double-layer-pumpkin-cheesecake-recipe/