Double layer pumpkin pie cheesecake –Get ready to indulge in the rich and creamy flavors of this Double Layer Pumpkin Cheesecake! Perfect for fall gatherings or any special occasion, this dessert is sure to impress your family and friends. With its velvety texture and delightful combination of pumpkin and cream cheese, this cheesecake is a true treat for the taste buds. Let’s dive into this luscious recipe!
Double Layer Pumpkin Cheesecake
Feast your eyes on this stunning double layered dessert that not only looks fabulous but tastes absolutely divine. Whether you’re celebrating a holiday or simply craving something sweet, this cheesecake will deliver joy to your palate.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
For the pumpkin layer:
- 1 (8 oz) package cream cheese, softened
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
For the cream cheese layer:
- 1 (8 oz) package cream cheese, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well blended. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for about 10 minutes, then remove from the oven and let it cool.
- In another bowl, beat the cream cheese until smooth. Gradually add in the pumpkin puree, granulated sugar, and vanilla extract. Mix in the eggs one at a time, then add the ground cinnamon, nutmeg, and salt, mixing until everything is well incorporated.
- Pour the pumpkin mixture over the cooled crust and smooth the top. Bake in the preheated oven for 45-50 minutes, or until the center is set but still slightly jiggly.
- While the cheesecake is baking, prepare the cream cheese layer. In a bowl, beat the cream cheese until smooth, then add the powdered sugar and vanilla extract. Fold in the whipped cream until combined.
- Once the pumpkin cheesecake has cooled completely, spread the cream cheese layer on top. Refrigerate for at least 4 hours or overnight for best results.
- Before serving, consider garnishing with additional whipped cream and a sprinkle of cinnamon for an extra touch of elegance.
Enjoy the creamy, decadent goodness of this Double Layer Pumpkin Cheesecake with family and friends. This recipe is sure to become a beloved favorite at your gatherings!
