This pumpkin cheesecake is a great alternative to traditional cheesecake — especially for pumpkin pie fans! A thick, creamy cheesecake base topped with a layer of spiced pumpkin cheesecake filling sits on a graham cracker crust in this easy layered holiday dessert. Two flavors of cheesecake in every bite! Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients
- cream cheese: 2 packages (8 ounce packages, softened)
- white sugar: 0.5 cup
- vanilla extract: 0.5 tsp
- eggs: 2 piece
- prepared graham cracker crust: 1 piece (9 inch)
- pumpkin puree: 0.5 cup
- ground cinnamon: 0.5 tsp
- ground cloves: 1 pinch (to taste)
- ground nutmeg: 1 pinch (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C).
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Make cheesecake layer: Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until smooth. Add eggs, one at a time, blending well after each addition. Spread 1 cup batter in the graham cracker crust.
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Make pumpkin layer: Add pumpkin puree, cinnamon, cloves, and nutmeg to the remaining batter; stir gently until well blended. Carefully spread on top of plain cheesecake batter in the crust.
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Bake in the preheated oven until the edges are puffed and the surface is firm except for a small spot in the center that jiggled when the pan is gently shaken, 35 to 40 minutes.
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Remove from the oven, set on a wire rack, and cool to room temperature, 1 to 2 hours.
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Refrigerate for at least 3 hours before serving, preferably overnight.
