Get ready to revolutionize your dessert game with the ultimate autumn indulgence that will make your taste buds dance and your guests swoon! This Cheesecake Layered Pumpkin Pie isn't just another holiday dessert—it's a culinary masterpiece that combines the creamy richness of cheesecake with the warm, spicy essence of pumpkin pie. Imagine a dessert so decadent, so perfectly balanced, that it transforms your ordinary gathering into an extraordinary culinary experience that people will be talking about for seasons to come.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, mix graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan to create the crust.
- In a large mixing bowl, beat cream cheese with sugar and vanilla extract until smooth and creamy, using an electric mixer on medium speed. Add eggs one at a time, mixing well after each addition.
- Separate approximately 2/3 of the cream cheese mixture and spread it evenly over the graham cracker crust.
- In another bowl, mix pumpkin puree with pumpkin pie spice and salt. Gently fold this mixture into the remaining 1/3 of the cream cheese mixture.
- Carefully pour the pumpkin-cream cheese mixture over the plain cream cheese layer, creating a distinct layered effect.
- Place the springform pan on a baking sheet to catch any potential drips. Bake in the preheated oven for 55-60 minutes, or until the center is almost set but still slightly jiggly.
- Remove from oven and let cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight to allow the cheesecake to set completely.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake. Remove the springform ring and slice into 8 equal portions.
- Optional: Garnish with whipped cream, a sprinkle of pumpkin pie spice, or caramel drizzle before serving.
Tips
- • Always ensure cream cheese is at room temperature to achieve a smooth, lump-free mixture • Use a water bath or place a baking sheet under your springform pan to prevent potential leaks • Don't overbake! A slightly jiggly center means your cheesecake will set perfectly when chilled • For clean, precise slices, use a knife dipped in hot water and wiped dry between each cut • Chill the cheesecake for at least 4 hours, but overnight is even better for maximum flavor development • For an extra-luxurious touch, toast your graham cracker crumbs briefly before making the crust to enhance their nutty flavor • If you want a more pronounced pumpkin layer, you can increase the pumpkin puree to 1½ cups
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 140mg