desserts

Pumpkin Pie Layered Cheesecake

A layer of pumpkin pie filling is sandwiched between layers of vanilla cheesecake for the ultimate holiday dessert.
20 min
PREP TIME
50 min
COOK TIME
459
CALORIES
12
INGREDIENTS

INGREDIENTS

  • Graham Cracker Crust
  • 1 1/2 cups (375 mililiters) graham cracker crumbs
  • 1/3 cup (75 mililiters) butter , melted
  • 2 tablespoons (30 mililiters) sugar
  • 2 teaspoon (10 mililiters) Pumpkin Pie Spice
  • Cheesecake FIlling
  • 3 packages (8 ounces/250g each) cream cheese , softened
  • 1 cup (250 mililiters) sugar
  • 4 eggs
  • 1 cup (250 mililiters) sour cream
  • 1 can (15 ounces/425g) pumpkin
  • 1/4 cup (60 mililiters) flour
  • 1 tablespoon (15 mililiters) Pumpkin Pie Spice
  • 2 teaspoons (10 mililiters) Pure Vanilla Extract

Preparation

  • 1 Preheat oven to 325°F (160°C). For the Crust, mix all ingredients in medium bowl. Press evenly onto bottom and up sides of 9-inch spring-form pan.
  • 2 For the Filling, beat cream cheese and sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream; mix well. Remove 1 cup (250ml) batter to medium bowl; beat in pumpkin, flour and pumpkin pie spice until smooth. Stir vanilla into remaining plain batter. Pour 1/2 of the vanilla batter into crust. Gently pour pumpkin batter over top. Top with remaining vanilla batter.
  • 3 Bake 50 minutes or until center is almost set. Turn off oven; let cheesecake stand in oven 2 hours or until cooled. Remove from oven.
  • 4 Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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