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Pumpkin Layer Cheesecake

Prep Time 1 hour 9 minutes
Cook Time 1 hour 9 minutes
Calories 4489kcal
Author Stephanie Keeping

Ingredients

Crust Ingredients

  • 2 C graham cracker crumbs
  • 2 Tablespoons sugar
  • 5 Tablespoons salted butter melted

First layer Ingredients

  • 8 ounce package cream cheese room temperature
  • 1/4 C sugar
  • 1/4 teaspoon vanilla
  • 1 egg room temperature

Pumpkin Layer Ingredients

  • 8 ounce package cream cheese room temperature
  • 1/4 C sugar
  • 1/2 teaspoon vanilla
  • 1 egg room temperature
  • 1/2 C pumpkin puree
  • 1 1/2 teaspoons cinnamon
  • 2 teaspoons pumpkin pie spice

Topping Ingredients

  • 1 cup heavy cream
  • 3 Tablespoons powdered sugar
  • 2 Tablespoons sugar
  • 1/2 teaspoon vanilla
  • 1 teaspoon cinnamon

Instructions

Spring form pan Crust Directions

  • Preheat oven to 350 degrees. Grease a nine inch spring form pan.
  • Combine graham cracker crumbs and sugar, add butter, stirring as you pour into small bowl.
  • Take crust “batter” from bowl, and with your hands press into prepared pan.
  • Set crust aside.

First Layer Directions

  • Beat on medium speed to combine cream cheese, sugar, and vanilla until smooth.
  • Fold egg into cream cheese mixture.
  • Pour into prepared spring form pan.

Pumpkin Layer Directions

  • Beat on medium speed to combine cream cheese, sugar, and vanilla until smooth.
  • Fold egg into cream cheese mixture.
  • Add spices to pumpkin puree; fold into cream cheese mixture.
  • Pour pumpkin mixture on top of first layer.
  • Sprinkle cinnamon on top of this layer.

Pumpkin Cheesecake Directions

  • Bake at 350 degrees for 40-45 minutes or until the center of cheesecake is firm.
  • Remove from oven and allow to completely cool.
  • Put in refrigerator overnight.

Topping Directions

  • Place mixing bowl and beater in freezer to chill.
  • Add all ingredients in chilled bowl.
  • Beat ingredients on medium speed until whipped cream holds soft peaks.
  • Scoop whipping cream into a pastry bag that has a large star tip.
  • Twist open end of pastry bag to push whipping cream to the tip.
  • Hold filled pastry bag with tip straight downward and squeeze out stars on edge of the cheesecake.

Nutrition

Calories: 4489kcal | Carbohydrates: 346g | Protein: 58g | Fat: 328g | Saturated Fat: 185g | Polyunsaturated Fat: 110g | Trans Fat: 2g | Cholesterol: 1350mg | Sodium: 3007mg | Sugar: 244g