How To Make Double Layer Pumpkin Cheesecake
Cheesecakes are always a heavenly treat! It’s soft, sweet, and easily melts in your mouth. Try our creative and tasty cheesecake recipes! You’ll surely want to a bite out of every cheesecake you end up making.
Serves:
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 cup canned pumpkin
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Instructions
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Preheat the oven to 325°F (163°C).
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In a small bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan.
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In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add the eggs and mix well.
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Pour half of the cream cheese mixture onto the crust in the springform pan.
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In another bowl, combine the pumpkin, cinnamon, nutmeg, and ginger. Mix well.
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Pour the pumpkin mixture on top of the cream cheese mixture in the springform pan.
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Carefully pour the remaining cream cheese mixture on top of the pumpkin layer.
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Use a knife to swirl the layers together, creating a marbled effect.
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Bake for 60 minutes, or until the center is set.
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Remove from the oven and let it cool completely before refrigerating for at least 4 hours, or overnight.
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Remove the springform pan sides and slice the cheesecake before serving.
Nutrition
- Calories : 420kcal
- Total Fat : 24g
- Saturated Fat : 14g
- Cholesterol : 186mg
- Sodium : 450mg
- Total Carbohydrates : 35g
- Dietary Fiber : 2g
- Sugar : 23g
- Protein : 10g
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