Double-Layer Pumpkin Cheesecake Recipe

5 1 1
Double-Layer Pumpkin Cheesecake Recipe
Double-Layer Pumpkin Cheesecake Recipe photo by Taste of Home
Publisher Photo

Double-Layer Pumpkin Cheesecake Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min. + cooling

Ingredients

  • 1-1/2 cups crushed gingersnap cookies (about 30 cookies)
  • 3/4 cup chopped pecans, toasted
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 1/4 cup butter, melted
  • CHEESECAKE LAYER:
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • PUMPKIN LAYER:
  • 2 large eggs, lightly beaten
  • 1-1/3 cups canned pumpkin
  • 1/2 cup sugar
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt
  • 2/3 cup heavy whipping cream
  • Sweetened whipped cream, optional
  • Toasted chopped pecans, optional

Directions

Preheat oven to 325°. Pulse first four ingredients in a food processor until ground. Add butter; pulse to blend. Press mixture onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Refrigerate while preparing filling.
For cheesecake layer, beat all ingredients until smooth. For pumpkin layer, whisk together eggs, pumpkin, sugar, pie spice and salt; gradually whisk in cream. Spread cheesecake mixture onto crust; cover with pumpkin mixture.
Bake on a lower oven rack until filling is set, 55-65 minutes. Cool at least 1 hour on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and pecans. Yield: 10 servings.
Double-Layer Pumpkin Cheesecake Squares: Press crumb mixture onto bottom of an ungreased 8-in. square baking pan. Prepare and add layers as directed; bake in a preheated 325° oven until filling is set, 55-65 minutes. Cool as directed. Cut into squares.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Double-Layer Pumpkin Cheesecake in Simple & Delicious October/November 2016

Nutritional Facts

1 pie piece: 422 calories, 28g fat (13g saturated fat), 115mg cholesterol, 313mg sodium, 40g carbohydrate (25g sugars, 2g fiber), 6g protein.

  • 1-1/2 cups crushed gingersnap cookies (about 30 cookies)
  • 3/4 cup chopped pecans, toasted
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 1/4 cup butter, melted
  • CHEESECAKE LAYER:
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • PUMPKIN LAYER:
  • 2 large eggs, lightly beaten
  • 1-1/3 cups canned pumpkin
  • 1/2 cup sugar
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt
  • 2/3 cup heavy whipping cream
  • Sweetened whipped cream, optional
  • Toasted chopped pecans, optional
  1. Preheat oven to 325°. Pulse first four ingredients in a food processor until ground. Add butter; pulse to blend. Press mixture onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Refrigerate while preparing filling.
  2. For cheesecake layer, beat all ingredients until smooth. For pumpkin layer, whisk together eggs, pumpkin, sugar, pie spice and salt; gradually whisk in cream. Spread cheesecake mixture onto crust; cover with pumpkin mixture.
  3. Bake on a lower oven rack until filling is set, 55-65 minutes. Cool at least 1 hour on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and pecans. Yield: 10 servings.
Double-Layer Pumpkin Cheesecake Squares: Press crumb mixture onto bottom of an ungreased 8-in. square baking pan. Prepare and add layers as directed; bake in a preheated 325° oven until filling is set, 55-65 minutes. Cool as directed. Cut into squares.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Double-Layer Pumpkin Cheesecake in Simple & Delicious October/November 2016

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forDouble-Layer Pumpkin Cheesecake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
conniekitchen User ID: 2489645 259623
Reviewed Jan. 13, 2017

"To die for. Will double next time & put it in a 9 X13 pan."

Loading Image