Pumpkin Pie Layered Cheesecake

(from castro15’s recipe box)

Categories: Desserts

Ingredients

  • Graham Cracker Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 2 tbsp sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • Cheesecake Filling:
  • 3 packages cream cheese, softened
  • 1 cup sugar
  • 4 eggs
  • 1 cup sour cream
  • 15 oz. pumpkin
  • 1/4 cup flour
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 2 tsp pure vanilla extract

Directions

  1. Preheat oven to 325. Mix all ingredients for crust. Press evenly onto bottom and up sides of 9-inch springform pan.

  2. For filling, beat cream cheese and sugar in a large bowl until fluffy. Add eggs, 1 at a time, mixing well. Stir in sour cream. Transfer 1 cup batter to medium bowl; beat in pumpkin, flour and spices until smooth. Stir vanilla into remaining plain batter. Pour 1/2 of the vanilla batter into crust. Gently pour pumpkin batter over top. Top with remaining vanilla batter.

  3. Bake 50 minutes or until center is almost set. Turn off oven; let cheesecake stand in oven 2 hours or until cooled. Refrigerate 4 hours or overnight.

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