Today I am sharing my Pumpkin Layer Cheesecake. With a thicker graham cracker crust, and a layer of pumpkin-laced cream. it’s delicious!
Pumpkin Layer Cheesecake
Hey, my #LoveBakesGoodCakesPeeps! It MUST be the first Friday of the month, as Jamie has so graciously allowed me to take over for the day! It’s me, Kim – from Soliloquy Of Food & Such (shameless plug #1).
Today I am sharing my Pumpkin Layer Cheesecake. With a thicker graham cracker crust, and a layer of pumpkin-laced cream cheese batter atop, this will surely please the cheesecake lovers in your world.
Needless to say, I had to slice into it – prematurely, before it was chilled thoroughly – for Sean to “taste-test”…..just like in my potato salad post (shameless plug #2).
Plan on chilling this overnight, or at least 5 hours, for it to completely set up and chill sufficiently. Also, plan on making 2, one for Sean to prematurely taste-test, and one for you to serve…..unscathed, whole, and complete…..no Pac-Man pieces missing.
(shameless plug #3) Kim can be found on Soliloquy Of Food & Such, or referring to herself in the third-person on:
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Pumpkin Layer Cheesecake
Ingredients
For The Crust
- 1 ½ sticks butter melted
- 2 sleeves graham crackers crushed (about 2 1/4 cups)
For The Cheesecake
- 24 oz cream cheese 3 blocks
- 14 ounces sweetened condensed milk 1 can
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup pumpkin puree
- ¾ teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees and line a 9" springform pan with buttered parchment paper. Combine butter and gram cracker crumbs, press into the bottom of the pan, slightly working the crumbs up the side a bit. Set aside.
- With a mixer, beat cream cheese and sweetened condensed milk until smooth and lump-free (about 3-4 minutes on low), add eggs and vanilla and mix for another 30-45 seconds – until eggs are fully incorporated. Reserve 1 cup of the batter for the top layer, pour the remaining batter over the prepared graham cracker crust. Spread the batter out evenly with a spatula. Combine the reserved batter with the pumpkin puree and cinnamon. Gently pour the pumpkin layer atop in a circle evenly distribute the top layer – carefully spread out the pumpkin to cover the top.
- Bake for 45-50 minutes, turning the pan 180º at about the 23 minute mark. The cheesecake will still have a little giggle to it, yet be firm on top when finished.
- On a baker’s rack, cool in the pan for 30 minutes, loosen the sides of the cake with a knife and remove ring of the pan, continue to cool at room temperature for an additional 30 minutes. Chill for at least 5 hours before serving.
Notes
- Plan on chilling this overnight, or at least 5 hours, for it to completely set up and chill sufficiently.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Sounds delicious!
This pumpkin cheesecake looks so creamy. I would love the pumkin flavors this time of year. YUM!Thanks for sharing.Blessings,Diane Roark