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–+ servings
delicious layered pumpkin dessert

Layered Pumpkin Cheesecake

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Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 5 hours 10 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 1 9-inch springform pan
  • 1 Mixing bowl
  • 1 Electric mixer
  • 1 Rubber spatula
  • 1 measuring cup
  • 1 Oven

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter melted
  • 3 8-ounce packages cream cheese softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup canned pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup sour cream

Instructions
 

  • Preheat the oven to 325°F (163°C).
  • In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter, then press the mixture into the bottom of the springform pan.
  • Beat the cream cheese, 1 cup sugar, and vanilla extract with an electric mixer until smooth.
  • Add eggs one at a time, mixing well after each addition.
  • Reserve 1 1/2 cups of the plain batter and spread the remaining batter over the crust.
  • To the reserved batter, add pumpkin puree, cinnamon, and nutmeg, then mix until well combined.
  • Carefully spread the pumpkin mixture over the plain batter in the pan.
  • Bake in the preheated oven for 50 minutes.
  • Remove from the oven and let cool at room temperature for 1 hour.
  • Refrigerate the cheesecake for at least 3 hours before serving.

Notes

Ensure the cream cheese is softened to avoid lumps in the batter. For an even layer of pumpkin, pour slowly and spread gently with a spatula. When baking, place a shallow pan of water on the lower oven rack to prevent the cheesecake from cracking.
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