Home Dishes & Beverages Cheesecakes Pumpkin Cheesecakes

Double-Layer Pumpkin Cheesecake

Name: Double-Layer Pumpkin Cheesecake
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 10 servings.
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, room temperature, lightly beaten; 1 teaspoon vanilla extract; PUMPKIN LAYER:; 2 large eggs, room temperature, 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; Optional: Sweetened whipped cream and toasted chopped pecans

2 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 55 min. + cooling

Makes

10 servings

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

Double-Layer Pumpkin Cheesecake Recipe photo by Taste of Home

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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, room temperature, lightly beaten
1 teaspoon vanilla extract
PUMPKIN LAYER:
2 large eggs, room temperature, 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
Optional: Sweetened whipped cream and toasted chopped pecans

Directions

Preheat oven to 325°. Pulse first 4 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.

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.

Nutrition Facts

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

Double-Layer Pumpkin Cheesecake

Total Time

Makes

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Ingredients

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