Layered Pumpkin Cheesecake

The foundation of any great cheesecake lies in its ingredients, and the Pumpkin Spice Delight is no different. Each component plays a crucial role in creating the perfect blend of flavors and textures that define this layered dessert.

Fall is here, and it's time to celebrate the season with a show-stopping dessert: Layered Pumpkin Cheesecake. This gorgeous treat pairs the earthy richness of pumpkin with the creamy delight of cheesecake, making it a perfect addition to any autumn gathering. With its easy-to-follow recipe, you'll create a visually stunning and delicious dessert that’s sure to impress your guests. Enjoy the flavors of fall in every bite and create lasting memories around the table with this delectable Pumpkin Spice Delight.

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Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup brown sugar

1 teaspoon ground cinnamon

For the Pumpkin Layer:

1 cup pumpkin puree (canned or fresh)

8 oz cream cheese, softened

¾ cup granulated sugar

½ teaspoon vanilla extract

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

2 large eggs

For the Cheesecake Layer:

16 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

½ cup sour cream

For the Whipped Cream Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

½ teaspoon vanilla extract

Optional: Crushed graham crackers and cinnamon for garnish

Instructions

Prepare the Crust:

- Preheat your oven to 325°F (163°C).

- In a mixing bowl, combine the graham cracker crumbs, melted butter, brown sugar, and ground cinnamon. Mix well until the crumbs are moistened.

- Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 10 minutes, then remove and let cool.

Make the Pumpkin Layer:

- In a large bowl, beat the softened cream cheese with an electric mixer until smooth.

- Add the pumpkin puree, granulated sugar, vanilla extract, ground cinnamon, nutmeg, and ginger. Mix until fully combined.

- Add the eggs one at a time, mixing on low just until incorporated. Avoid over-mixing.

- Pour the pumpkin mixture over the cooled crust and smooth the top. Bake for 25 minutes, then remove and allow to cool to room temperature.

Prepare the Cheesecake Layer:

- In another mixing bowl, beat the softened cream cheese and granulated sugar together until creamy and smooth.

- Add the vanilla extract, eggs, and sour cream; mix until fully combined and smooth.

- Once the pumpkin layer has cooled, gently pour the cheesecake mixture over the cooled pumpkin layer and spread evenly.

Bake the Layered Cheesecake:

- Bake in the oven for an additional 45-50 minutes, or until the edges are set but the center still has a slight jiggle.

- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour to prevent cracking.

Chill and Serve:

- Once cooled to room temperature, cover and refrigerate the cheesecake for at least 4 hours, preferably overnight.

- Just before serving, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.

- Spread the whipped cream on top of the cheesecake, and garnish with crushed graham crackers and a sprinkle of cinnamon if desired.

Slice and Enjoy!

- Carefully remove the sides of the springform pan, slice the cheesecake, and serve chilled. Enjoy the luxurious layers of pumpkin and cheesecake goodness!

Prep Time: 20 minutes | Total Time: 5 hours (including chill time) | Servings: 12 slices