How To Make Double-Layer Pumpkin Cheesecake?
Prep Time: 20 mins
Cook Time: 35 mins
Additional Time: 4 hrs
Total Time: 4 hrs 55 mins
Servings: 8
Yield: 1 9-inch cheesecake
Cook Time: 35 mins
Additional Time: 4 hrs
Total Time: 4 hrs 55 mins
Servings: 8
Yield: 1 9-inch cheesecake
Ingredients
Cheesecake Layer:
- 2 (8-ounce) packages of cream cheese, softened
- 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
- 1 pinch of ground cloves, or more to taste
- 1 pinch of ground nutmeg, or more to taste
Directions:
step1: Preheat the oven to 325 degrees F (165 degrees C).
step2: Make the cheesecake layer: Beat the cream cheese, sugar, and vanilla in a large bowl with an electric mixer until smooth. Add the eggs one at a time, beating well after each addition. spread 1 cup of batter over the graham cracker crust.
step3: Make the pumpkin layer: Add pumpkin puree, cinnamon, cloves and nutmeg to the remaining batter; stir gently until well blended. Carefully spread over the regular cheesecake batter in the crust.
step4: Bake in the preheated oven until the edges puff up and the top is firm, except for a small spot in the center that wobbles when the pan is shaken gently for 35 to 40 minutes.
step5: Remove from the oven, turn out onto a wire rack and leave to cool to room temperature for 1 to 2 hours.
step:6 Refrigerate for at least 3 hours, preferably overnight, before serving.
