Pumpkin Pie Layered Cheesecake

A layer of pumpkin pie filling is sandwiched between layers of vanilla cheesecake for the ultimate holiday dessert.

Ingredients
Serves: 12
Directions
20 mins Prep time 50 mins Cook time
20 mins Prep time
50 mins Cook time
  • Preheat oven to 325°F. For the Crust, mix all ingredients in medium bowl. Press evenly onto bottom and up sides of 9-inch springform pan.

  • 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 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.

  • 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.

  • 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

(Amount per serving)

  • 459Calories: 459Cholesterol: 149mg
  • Sodium: 361mgProtein: 8g
  • Total Fat: 31gFiber: 2g
  • Carbohydrate: 37g

Ratings & Reviews: 2

Add your review

avatar smiley

Comments

Top