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Double-Layer Pumpkin Cheesecake

This double-layer pumpkin cheesecake recipe features a creamy vanilla base topped with a spiced pumpkin layer for an irresistible holiday dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 4 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 415
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 2 8 ounce packages cream cheese, softened
  • 0.5 cup white sugar
  • 0.5 teaspoon vanilla extract
  • 2 large eggs
  • 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

Method
 

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Beat cream cheese, sugar, and vanilla extract together in a large bowl with an electric mixer until smooth. Add eggs, one at a time, blending cheesecake layer until well combined after each addition.
  3. Spread 1 cup batter in crust.
  4. Add pumpkin puree, cinnamon, cloves, and nutmeg to remaining batter; stir gently until pumpkin layer is well blended.
  5. Carefully spread on top of cheesecake layer.
  6. Bake in the preheated oven until edges puff and surface is firm except for a small spot in center that jiggles when the pan is gently shaken, 35 to 40 minutes.
  7. Remove from the oven, set on a wire rack; cool to room temperature, 1 to 2 hours.
  8. Refrigerate until set, at least 3 hours or overnight, before slicing.

Nutrition

Calories: 415kcalCarbohydrates: 35gProtein: 7gFat: 28gSaturated Fat: 14gCholesterol: 108mgSodium: 354mgFiber: 1g

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