Pumpkin Pie Layered Cheesecake
By: McCormick Kitchens
Made With:
Pumpkin desserts are a quintessential part of fall baking, and our layered pumpkin cheesecake recipe is sure to become a fast favorite in your seasonal dessert rotation. From the pumpkin pie-spiced graham cracker crust to the scrumptious double layer of vanilla and pumpkin fillings, this homemade pumpkin pie cheesecake will look — and taste! — like you’ve spent half the day baking in the kitchen.
Pumpkin desserts are a quintessential part of fall baking, and our layered pumpkin cheesecake recipe is sure to become a fast favorite in your seasonal dessert rotation. From the pumpkin pie-spiced graham cracker crust to the scrumptious double layer of vanilla and pumpkin fillings, this homemade pumpkin pie cheesecake will look — and taste! — like you’ve spent half the day baking in the kitchen.
Key products
Instructions
- 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.
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