Pumpkin Layer Cheesecake Recipes

DOUBLE-LAYER PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 325°. Pulse first 4 ingredients in a food processor until ground. Add butter; pulse to blend. Press mixture onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Refrigerate while preparing filling., For cheesecake layer, beat all ingredients until smooth. For pumpkin layer, whisk together eggs, pumpkin, sugar, pie spice and salt; gradually whisk in cream. Spread cheesecake mixture onto crust; cover with pumpkin mixture., Bake on a lower oven rack until filling is set, 55-65 minutes. Cool at least 1 hour on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and pecans.

LAYERED PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 350°F. Spray a 10-inch springform pan with cooking spray and wrap the outside in several layers of aluminum foil; set aside.
• Make Crust: Combine dry ingredients in a bowl. Add melted butter and mix until butter is evenly distributed. Pour into prepared pan and press evenly across the bottom of the pan.
• Make the Cheesecake Layer: Combine the cream cheese and sour cream in a mixer on medium-high until fully incorporated and fluffy. Add sugar and beat to combine. Add eggs one at a time on low, waiting for the first to incorporate before adding the second. Scrape down the sides of the bowl, increase speed to medium-high and beat until fluffy. Add vanilla and flour, and mix to combine, ensuring that no pockets of flour remain. Pour mixture over prepared Crust and spread evenly to edges.
• Make Pumpkin Layer: Combine all ingredients in a large bowl with a whisk until the mixture is homogenous. Gently pour over Cheesecake Layer and spread evenly to the edges of the pan.
• Put the pan on a rimmed baking sheet and place in oven. Add hot water to the rimmed baking sheet so that the water comes almost completely to the lip of the baking sheet. Bake Layered Pumpkin Cheesecake for 1 hour. Turn off the oven without opening the door and allow the cheesecake to cool in the oven or 30 minutes before removing it to the counter to cool completely. Gently run a knife around the edge of the cake and transfer to the refrigerator to cool for 8 hours or overnight.

PUMPKIN LAYER CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs. Reserve 1 cup of cream cheese mixture and set aside. Pour remaining mixture into pie crust.
• Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain filling in the crust.
• Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight.

NO-BAKE LAYERED PUMPKIN SPICE CHEESECAKE

Steps:

• Blend pumpkin, cream cheese, sugar, and pie spice together in a bowl. Pour some of mixture into the pie crust until it is 2/3 full.
• Stir whipped topping into the remaining pumpkin mixture. Pour into the pie crust, over the first layer.
• Refrigerate for at least 30 minutes, or until ready to serve.

PUMPKIN LAYER CHEESECAKE

Steps:

• Mix together the cream cheese, sugar, and vanilla until well mixed.
• Add the eggs and mix well.
• Separate one cup of the batter from the rest.
• Pour the rest of the batter into the crust.
• Mix the pumpkin and spices into the one cup of batter and then pour this onto the rest of the batter in the pie shell.
• Bake at 350 degrees for 35 to 40 minutes.
• Allow to cool and then refrigerate for at least 3 hours.

LAYERED PUMPKIN CHEESECAKE

Steps:

• Heat oven to 300°F. Grease 9-inch springform pan with shortening or cooking spray. Wrap foil around pan to catch drips. In small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.
• In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.
• Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
• Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.
• Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
• Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Store cheesecake covered in refrigerator.