Pumpkin layer cheesecake –If you’re in the mood for something truly special this fall, look no further than this Double Layer Pumpkin Cheesecake! It combines the rich flavors of pumpkin and cream cheese, creating a dessert that is both beautiful and delicious. Perfect for Thanksgiving or any autumn gathering, this cheesecake is sure to impress your guests with its stunning presentation and delightful taste.
Double Layer Pumpkin Cheesecake
Imagine a creamy, luscious layer of cheesecake sitting atop a spiced pumpkin layer, all nestled on a buttery graham cracker crust. This dessert is a showstopper and easy enough to make at home!
Ingredients:
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- For the Pumpkin Layer:
- 1 (15 oz) can pumpkin puree
- 1 cup heavy cream
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- For the Cheesecake Layer:
- 2 (8 oz) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Instructions:
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared springform pan.
- For the pumpkin layer, in a large bowl, whisk together the pumpkin puree, heavy cream, sugar, eggs, pumpkin pie spice, and vanilla extract until smooth. Pour this mixture over the crust in the springform pan.
- For the cheesecake layer, in another bowl, beat the softened cream cheese and sugar until creamy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla and sour cream until well combined.
- Carefully pour the cheesecake mixture over the pumpkin layer, smoothing the top with a spatula.
- Bake in the preheated oven for about 60-70 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake sit in the oven with the door ajar for an additional hour.
- Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight for best results.
- When ready to serve, remove from springform pan, slice, and enjoy the heavenly taste of autumn!
This Double Layer Pumpkin Cheesecake is not just a treat; it’s an experience. Take a bite and let the flavors of fall wash over you. Enjoy!
