Pumpkin Layer Cheesecake
Indulge in the heavenly flavors of fall with this luscious Pumpkin Layer Cheesecake recipe! Featuring a buttery graham cracker crust, creamy vanilla cheesecake, and a rich spiced pumpkin layer, this dessert is the ultimate autumn treat. Each bite is a delightful balance of smooth, tangy cream cheese and warm seasonal spices like cinnamon, nutmeg, and ginger. The distinct layers create a stunning presentation, making this cheesecake perfect for holiday gatherings or elegant dinner parties. With just 20 minutes of prep time and a make-ahead option, it’s as practical as it is impressive. Top it off with a dollop of whipped cream for the perfect finishing touch to this showstopping dessert.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 1 cup Granulated sugar (for filling)
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 1 cup Canned pumpkin puree
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 1 cup Whipped cream (optional)
Instructions
Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom of the prepared pan to form an even crust. Set aside.
In a large mixing bowl, beat the cream cheese and 1 cup of sugar together until smooth and creamy.
Mix in the vanilla extract. Add the eggs one at a time, beating well after each addition.
Pour 1 cup of this plain batter over the crust in the pan and spread it out evenly. Set aside.
To the remaining batter, add the pumpkin puree, cinnamon, nutmeg, and ginger. Mix until thoroughly combined.
Carefully spoon the pumpkin batter over the plain batter in the pan, spreading it gently to create two distinct layers.
Place the springform pan on a baking sheet to catch any leaks. Bake in the preheated oven for 55-60 minutes or until the center is almost set (it should still jiggle slightly).
Turn off the oven and let the cheesecake sit inside with the door slightly ajar for 1 hour to cool gradually.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight before serving.
Optional: Top with whipped cream before slicing and enjoy!
Nutrition Facts
Calories |
5058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 338.3 g | 434% | |
| Saturated Fat | 196.2 g | 981% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1503 mg | 501% | |
| Sodium | 2885 mg | 125% | |
| Total Carbohydrate | 471.1 g | 171% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 351.2 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 898 mg | 69% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1705 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
