Decadent Double Layer Pumpkin Cheesecake Recipe: The Ultimate Fall Dessert
Pumpkin cheesecake is a mild deviation from the classic cheesecake, ideal for those who adore pumpkin pie’s flavors. In this dessert, a graham cracker crust is topped with a rich, silky single layer become two tones of cheesecake, respectively, with a surprising twist! This dessert is the perfect balance of easy preparation and impressive presentation.
How to Make Pumpkin Cheesecake
Below is a detailed step-by-step guide, but here’s a fast rundown of what to expect in making this award-winning pumpkin cheesecake:
- Prepare the base layer: Spread half of the cheesecake batter over a prepared graham cracker crust.
- Create the pumpkin layer: Mix pumpkin and spices into the remaining batter, then layer it on top of the base.
- Bake: Bake the cheesecake until the center is almost set. Let it chill, then store in the refrigerator overnight to ensure the cheesecake sets perfectly.
How to Know When Your Pumpkin Cheesecake Is Done
The indication of cheesecake readiness is to gently shake the pan with an oven mitt. If the edges are set and only a small section in the center moves, the cake is cooked. The cheesecake will completely harden as it chills and during the time it spends in the fridge.
Storage Tips for Pumpkin Cheesecake
Pumpkin cheesecake will stay fresh for about four days if stored in an airtight container in the refrigerator. Keep in mind that cheesecake can remain at room temperature no longer than two hours.
Serving Suggestions
Though the pumpkin cheesecake is really good alone, one can give it a little something extra by putting some whipped cream on top. For even more decadence, try drenching pieces with the homemade caramel sauce.
Ingredients
Cheesecake Layer:
2 (8-ounce) packages of cream cheese, at room temperature
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
A pinch of ground cloves, or more to taste
A pinch of ground nutmeg, or more to taste
Nutrition Facts (per serving):
Calories – 415
Fat – 28g
Carbs – 35g
Protein – 7g
Directions
Prepare the ingredients: First, turn on your oven to 325°F (165°C).
Make the cheesecake layer: In a big bowl, cream together the cream cheese, sugar, and vanilla using an electric mixer until it’s all smooth. Add the eggs one at a time, mixing well after each addition.
Assemble the base: Put 1 cup of cheesecake batter on the graham cracker crust.
Make the pumpkin layer: Mix the pumpkin puree, cinnamon, cloves, and nutmeg with the rest of the batter until it is properly mixed with it.
Layer and bake: Gently spread the pumpkin batter over the plain cheesecake layer in the crust. Use the oven and bake for 35-40 minutes, until the edges of the cake are swollen and the center is nearly ready, with a little wiggle.
Cool: After removing the heat from the oven and allowing it to cool on a wire rack to room temperature, for a window of 1-2 hours, your cheese cake will be ready for consumption.
Cool/Chill: The best way to serve the cheesecake is to put it in the refrigerator for at least 3 hours, which is the most preferable and can also be done overnight.
