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Pumpkin Layered Cheesecake

Author: Jennifer

Ingredients

  • Crust Ingredients:
  • 2 C graham cracker crumbs
  • 2 TBSP sugar
  • 5 TBSP salted butter melted
  • Spring form pan
  • First layer Ingredients:
  • 8 oz package cream cheese room temp
  • 1/4 C sugar
  • 1/4 tsp vanilla
  • 1 egg room temp
  • Pumpkin Layer Ingredients:
  • 8 ounce package cream cheese room temp
  • 1/4 C sugar
  • 1/2 tsp vanilla
  • 1 egg room temp
  • 1/2 C pumpkin puree
  • 1 1/2 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • Topping Ingredients:
  • 1 cup heavy cream
  • 3 tablespoons powdered sugar
  • 2 Tbsp sugar
  • 1/2 teaspoon vanilla
  • 1 tsp cinnamon

Instructions

  • Crust Directions:
  • -Preheat oven to 350 degrees. Grease a 9 in spring form pan.
  • -Combine the graham cracker crumbs and sugar, add in the butter, stirring as you pour it into the small bowl.
  • -Take the crust "batter" from the bowl and with your hands press it into the prepared pan.
  • -Set the crust aside.
  • First Layer Directions:
  • -Beat on medium speed to combine the cream cheese, sugar, and vanilla until smooth.
  • -Fold the egg into cream cheese mixture.
  • -Pour this into the prepared spring form pan.
  • Pumpkin Layer Directions:
  • -Beat on medium speed to combine the cream cheese, sugar, and vanilla until smooth.
  • -Fold the egg into cream cheese mixture.
  • -Add the spices to the pumpkin puree then fold this into the cream cheese mixture.
  • -Pour this pumpkin mixture on top of the first layer.
  • -Sprinkle cinnamon on top of this layer.
  • Pumpkin Cheese Cake Directions:
  • -Bake on 350 degrees for 40-45 minutes or until the center of the cheese cake is firm,
  • -Remove from oven and allow to sit out to completely cool.
  • -Put in refrigerator over night.
  • Topping Directions:
  • -Place mixing bowl and beater in the freezer to chill.
  • -Add all the ingredients into the chilled bowl.
  • -Beat the ingredients on medium speed until the whipped cream holds soft peaks.
  • -Scoop whipping cream into a pastry bag with a large star tip.
  • -Twist the open end of the pastry bag to push the whipping cream to the tip.
  • -Holding the filled pastry bag with tip straight downward and squeeze out the stars on the edge of the cheese cake.