Pumpkin Pie Layered Cheesecake
By: McCormick Kitchens
Made With:
Pumpkin desserts are essential for fall baking! This layered pumpkin cheesecake recipe will quickly become a favorite in your seasonal rotation. From the pumpkin pie-spiced graham cracker crust recipe 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 essential for fall baking! This layered pumpkin cheesecake recipe will quickly become a favorite in your seasonal rotation. From the pumpkin pie-spiced graham cracker crust recipe 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
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.
