Layered Pumpkin Cheesecake

Cheesecake just say the word and people say mmm. Say pumpkin pie and people say oooh yumm. Combine the two and people are speechless. This layered pumpkin cheesecake is so delicious. I am not a pumpkin pie lover but I am a cheesecake lover. And layered pumpkin cheesecake it delicious and it is actually really easy to make. The secret is to leave it in the oven after it has finished cooking for 3 hours (turn the oven off) so it can cool slowly. This will prevent the cheesecake from cracking.

Pumpkin mixed with cheesecake what a heavenly dessert. This is so rich and delicious you won’t want to stop with just one piece. Try this for your next party, you will get rave reviews. Great for October events, Thanksgiving and Christmas. Three months of pumpkin cheesecake.

Crush graham crackers fine in a food processor. Add 1 teaspoon of cinnamon. Mix with 1/2 cup of melted butter and press into 9 – 10 inch spring-form pan that has been sprayed with nonstick baking spray. Press crackers half way up sides of pan.

Combine cream cheese, sugar. Blend until no lumps remain. Add milk, mix well. Add eggs one at a time mixing completely between each egg. Mix in sour cream, vanilla and flour. Blend on low for 2 minutes until smooth and creamy with no lumps. Do not whip.

Reserve 2 cups of vanilla batter. Pour vanilla on prepared crust about half way up pan. Prepare pumpkin layer by adding pumpkin to reserved batter. Add 2 tablespoons of flour and 1 teaspoon of pumpkin pie spice. Combine until smooth.

Pour over vanilla layer slowly so as not to disrupt the bottom layer. Fill about 2 inches below top of pan. Bake in 350 degree oven for 1 hour.

Turn off heat. Leave cheesecake in the oven for three hours until cooled. This will set the cheesecake firmly and prevent cracking. Resist the urge to peak.

This is what happened when we left the cheesecake in the oven and forgot to turn it off.

Can be frozen in pan for up to three months.

Ingredients
  • 3 (8-ounce) packages cream cheese, at room temperature
  • 1 (15-ounce) can pureed pumpkin
  • 3 eggs plus 1 egg yolk
  • ¼ cup sour cream
  • 1½ cups sugar
  • 1 tablespoon pumpkin pie spice
  • 2 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees F.
  2. For crust:
  3. Crush crackers finely combine with sugar and cinnamon.
  4. Add melted butter. Stir to mix well.
  5. Line bottom of spring-form pan with wax paper, Spray bottom and sides with nonstick spray.
  6. Press firmly into a 9-inch spring-form pan. Press thinly up sides a few inches. Set aside.
  7. For filling:
  8. Beat cream cheese until smooth in mixer.
  9. Add eggs, egg yolk, sour cream, sugar. Mix to combine about 2 minutes works best.
  10. Add flour and vanilla. Beat together until well combined.
  11. Remove 2 cups, Pour into crust. Spread out evenly.
  12. To remaining batter add pumpkin, spice and 2 tablespoons flour.
  13. Pour slowly over bottom layer. Fill about 2 inches from top.
  14. Bake for 1 hour.
  15. Turn oven off.
  16. Leave in oven for 2 hours until completely cool. This will help to prevent cake from cracking.
  17. Cover with plastic wrap and refrigerate for 4 hours.
  18. Remove sides of pan just before serving.
  19. Drizzle with caramel topping if desired
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