LAYERED PUMPKIN PIE CHEESECAKE RECIPE RECIPES
DOUBLE LAYER PUMPKIN CHEESECAKE | ALLRECIPES
A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream.
Provided by Stephanie Phillips
Categories Desserts Cakes Cheesecake Recipes Pumpkin Cheesecake Recipes
Total Time 4 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
- Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
- Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Nutrition Facts : Calories 426.3 calories, CarbohydrateContent 35.5 g, CholesterolContent 108.1 mg, FatContent 29 g, FiberContent 0.8 g, ProteinContent 7.2 g, SaturatedFatContent 15 g, SodiumContent 354.4 mg, SugarContent 24.9 g
LAYERED PUMPKIN CHEESECAKE RECIPE | SOUTHERN LIVING
You should never have to choose between a slice of pumpkin pie and a slice of cheesecake—not when you can so easily have both. It's just as simple as it sounds. A layer of graham cracker crust sits underneath a modest layer of cheesecake that supports a layer of pumpkin pie filling. All three layers are distinct, but they bake into a beautifully sliceable cheesecake that is quite literally the best of both worlds. Cheesecake on its own is downright delicious, but because of how rich it is, a slice of cheesecake is often difficult to finish without feeling too full. Because of this, cheesecake is often paired with something bright and flavorful (raspberry, chocolate, etc.) to help balance the dessert. A layer of pumpkin pie is the ideal compliment in a slice of cheesecake because it replaces half of the cheesecake normally present in a slice,. It's also richly spiced to offset the density of the cheesecake, making it more palatable. A slice of this dessert is equal parts rich cheesecake and custardy pumpkin pie, making it entirely reasonable to consider a second slice. The cheesecake bakes in a water bath, allowing both layers to cook gently. Once the cheesecake has had plenty of time to chill, the cake is easy to cut to reveal the two contrasting layers present in every slice.
Provided by Micah A Leal
Categories Cakes
Total Time 9 hours 55 minutes
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Spray a 10-inch springform pan with cooking spray and wrap the outside in several layers of aluminum foil; set aside.
- Make Crust: Combine dry ingredients in a bowl. Add melted butter and mix until butter is evenly distributed. Pour into prepared pan and press evenly across the bottom of the pan.
- Make the Cheesecake Layer: Combine the cream cheese and sour cream in a mixer on medium-high until fully incorporated and fluffy. Add sugar and beat to combine. Add eggs one at a time on low, waiting for the first to incorporate before adding the second. Scrape down the sides of the bowl, increase speed to medium-high and beat until fluffy. Add vanilla and flour, and mix to combine, ensuring that no pockets of flour remain. Pour mixture over prepared Crust and spread evenly to edges.
- Make Pumpkin Layer: Combine all ingredients in a large bowl with a whisk until the mixture is homogenous. Gently pour over Cheesecake Layer and spread evenly to the edges of the pan.
- Put the pan on a rimmed baking sheet and place in oven. Add hot water to the rimmed baking sheet so that the water comes almost completely to the lip of the baking sheet. Bake Layered Pumpkin Cheesecake for 1 hour. Turn off the oven without opening the door and allow the cheesecake to cool in the oven or 30 minutes before removing it to the counter to cool completely. Gently run a knife around the edge of the cake and transfer to the refrigerator to cool for 8 hours or overnight.
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DOUBLE-LAYER PUMPKIN CHEESECAKE RECIPE: HOW TO MAKE IT
I thought cheesecake and pumpkin pie would be amazing together. This creamy combo won a prize in our local pie contest, so I guess the judges agreed! —Noel Ferry, Perkasie, Pennsylvania
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Reviews 5
Total Time 01 hours 20 minutes
Category Desserts
Calories 422 calories per serving
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A layer of pumpkin pie filling is sandwiched between layers of vanilla cheesecake for the ultimate holiday dessert.
From hy-vee.com
Reviews 4.3
Calories 460 per serving
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Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.
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I created this recipe to showcase our family's favorite Thanksgiving treats, and it has now become our new favorite dessert. A 2-layer pumpkin cheesecake topped with pecan pie, all baked to perfection. The perfect sweet treat every autumn!
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Total Time 1 hours 15 minutes
Category Desserts, Cakes, Cheesecake Recipes, Pumpkin Cheesecake Recipes
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Total Time 1 hours 15 minutes
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Calories 431.9 calories per serving
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Reviews 4.5
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