Ingredients for Double Layer Pumpkin Cheesecake
- 16 ounces cream cheese, softened
- White Sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- Prepared Graham Cracker Crusts
- 1 (15 ounce) can pumpkin puree
- Ground Cinnamon
- Ground Cloves
- Ground Nutmeg
- Frozen Whipped Topping
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How to Make Double Layer Pumpkin Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- For the crust: Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of the prepared pan. Bake for 10 minutes.
- For the pumpkin filling: Beat cream cheese until smooth. Gradually add sugar, beating until combined. Add eggs one at a time, mixing well after each addition. Stir in pumpkin puree, spices, and vanilla extract.
- Pour pumpkin filling over the cooled crust.
- For the cheesecake layer: In a separate bowl, beat cream cheese until smooth. Gradually add sugar, beating until combined. Add eggs one at a time, mixing well after each addition. Add sour cream and vanilla extract.
- Gently pour the cheesecake batter over the pumpkin filling. Use a knife or toothpick to swirl the layers slightly.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 70 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This prevents cracking.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
108g
Fat
69g
Carbs
12g
