Indulge your taste buds this fall with a show-stopping dessert that will leave everyone begging for seconds! Our Double Layer Pumpkin Cheesecake combines the rich, creamy goodness of classic cheesecake with the warm, spiced flavors of pumpkin, creating a delightful treat that’s perfect for any gathering. Whether you’re hosting a holiday feast or simply craving something sweet, this decadent dessert is sure to impress. Ready to elevate your dessert game? Let’s dive into this irresistible recipe that promises to be the highlight of your culinary adventures!
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix thoroughly until the crumbs are evenly moistened.
- Press the graham cracker mixture firmly into the bottom of the prepared springform pan, creating an even crust. Use the back of a spoon or measuring cup to compact the crust.
- In a large mixing bowl, beat the softened cream cheese with 1 cup sugar and vanilla extract until smooth and creamy, using an electric mixer on medium speed.
- Add eggs one at a time, beating well after each addition, ensuring the mixture remains smooth and no lumps form.
- Divide the cheesecake batter into two equal portions in separate bowls.
- In one portion, fold in the pumpkin puree, ground cinnamon, and ground nutmeg until fully incorporated and the mixture is uniform in color.
- Pour the plain cheesecake batter over the graham cracker crust, spreading it evenly.
- Carefully spoon the pumpkin cheesecake batter on top of the plain layer, creating a distinct second layer.
- Place the springform pan in the preheated oven and bake for 60-70 minutes. The cheesecake should be slightly jiggly in the center but set around the edges.
- Remove from the oven and allow to cool at room temperature for 1 hour. The cheesecake will continue to set as it cools.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to ensure it is fully chilled and set.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake. Remove the springform pan sides.
- Slice into 10 equal portions and serve chilled. Optional: Garnish with whipped cream or a sprinkle of cinnamon.
Tips
- Choose Quality Ingredients: For the best flavor, use high-quality cream cheese and real pumpkin puree. Fresh ingredients can make a significant difference in taste.
- Room Temperature Cream Cheese: Ensure your cream cheese is softened to room temperature before mixing. This will help achieve a smooth and creamy texture without lumps.
- Don’t Overmix: When adding the eggs, mix just until combined. Overmixing can incorporate too much air, leading to cracks in your cheesecake.
- Water Bath Method: To prevent cracks and ensure even baking, consider using a water bath. Wrap the outside of the springform pan with aluminum foil and place it in a larger pan filled with water while baking.
- Chill Thoroughly: Allow the cheesecake to cool completely at room temperature before refrigerating. For the best flavor and texture, let it chill for at least 4 hours, or overnight if possible.
- Garnish Creatively: Elevate your presentation by garnishing with whipped cream, a sprinkle of cinnamon, or even some candied pecans for added texture and flavor.
- Slice with Ease: To get clean slices, dip your knife in hot water and wipe it clean between cuts. This will give you those beautiful, professional-looking pieces.Enjoy your baking adventure with this delightful Double Layer Pumpkin Cheesecake!
Nutrition Facts
Calories: 520kcal
Carbohydrates: 35g
Protein: 10g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 170mg
