Ingredients for Pumpkin Layer Cheesecake
- 16 ounces (2 packages) cream cheese, softened
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- Canned Pumpkin
- Ground Cinnamon
- Ground Cloves
- Nutmeg
- Graham Cracker Crumb Crust
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How to Make Pumpkin Layer Cheesecake
- Preheat oven to 350°F (175°C).
- In a large bowl, beat 16 ounces (2 packages) of cream cheese with an electric mixer until smooth and creamy.
- Gradually add 1 ½ cups of granulated sugar, beating until well combined.
- Beat in 1 teaspoon of vanilla extract.
- Add 4 large eggs one at a time, mixing well after each addition.
- Separate 1 cup of the batter into a separate bowl.
- Pour the remaining batter into your prepared graham cracker crust.
- In the bowl with 1 cup of batter, stir in 1 (15 ounce) can of pumpkin puree, 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground cloves, and a pinch of ground nutmeg.
- Gently pour the pumpkin spice batter over the cheesecake batter in the crust.
- Using a knife or toothpick, swirl the pumpkin batter into the cheesecake batter for a marbled effect.
- Bake for 35-40 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly.
- Let cool completely on a wire rack before refrigerating for at least 3 hours (preferably overnight) to allow the cheesecake to set completely.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
99g
Fat
63g
Carbs
11g
