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–+ servings

Double Layer Pumpkin Cheesecake

A delicious double-layered pumpkin cheesecake perfect for the fall season.
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Preparation Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 350 kcal

Ingredients 

Crust

  • 1.5 cups Graham cracker crumbs
  • ⅓ cup Melted butter

Filling

  • 2 packages Cream cheese softened
  • ½ cup White sugar
  • 1 teaspoon Vanilla extract
  • 2 units Eggs
  • ½ cup Pumpkin puree
  • ½ teaspoon Ground cinnamon
  • ¼ teaspoon Ground nutmeg
  • ¼ teaspoon Ground cloves

Instructions 

  1. Preheat oven to 325°F (165°C).
  2. In a medium bowl, mix graham cracker crumbs and melted butter. Press onto the bottom of a 9-inch springform pan.
  3. In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs one at a time.
  4. Remove 1 cup of batter and spread into the bottom of the crust; set aside.
  5. Add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  6. Bake in preheated oven for 55 minutes. Allow to cool before removing from pan. Refrigerate for 4 hours before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 28g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 110mg | Sodium: 320mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 4000IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg

Keywords

Cheesecake, Pumpkin
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