Best 2 Layered Pumpkin Cheesecake Recipes
Indulge in the delectable delight of layered pumpkin cheesecake, a culinary masterpiece that tantalizes taste buds with its symphony of flavors and textures. This enchanting dessert combines the velvety richness of a creamy cheesecake filling with the warm, inviting spices of pumpkin, all nestled upon a bed of crisp graham cracker crust. As you delve into each heavenly layer, you'll encounter a burst of autumnal flavors, perfectly complemented by a hint of tangy sour cream and a sprinkling of toasted pecans. With its stunning appearance and irresistible taste, this layered pumpkin cheesecake is sure to be the star of any gathering, leaving your guests in a state of sweet bliss.
This comprehensive recipe guide provides you with step-by-step instructions for crafting this delectable dessert, ensuring that every bite is a moment of pure indulgence. From the golden-brown crust to the creamy, pumpkin-infused filling, each element of this cheesecake is carefully explained, making it accessible to bakers of all skill levels. Additionally, you'll find variations and tips for customizing your cheesecake, allowing you to create a dessert that truly reflects your unique preferences. Whether you're a seasoned baker or just starting your culinary journey, this layered pumpkin cheesecake recipe is sure to become a cherished favorite in your kitchen. So, prepare to embark on a delightful adventure, where the flavors of fall come alive in every bite of this extraordinary dessert.
LAYERED PUMPKIN CHEESECAKE BARS
Enjoy this holiday dessert without worrying about calories. Plus it is so luscious that no one will guess that it is light! -Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a 9-in. square baking dish coated with cooking spray. Bake at 325° for 7-10 minutes or until set. Cool on a wire rack., For filling, in a large bowl, beat the cream cheese, sour cream, sugar, flour and vanilla until smooth. Add egg; beat on low just until combined. Remove 3/4 cup batter to a small bowl; stir in pumpkin and brown sugar until well blended., Pour plain batter over crust. Spread pumpkin batter over plain batter. Bake at 325° for 20-25 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 2 hours. Refrigerate leftovers.
Nutrition Facts : Calories 117 calories, Fat 6g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 135mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
LAYERED PUMPKIN CHEESECAKE
Try a double flavor bonus cheesecake with a classic vanilla layer and a spiced up pumpkin layer.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10h35m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 300°F. Grease 9-inch springform pan with shortening or cooking spray. Wrap foil around pan to catch drips. In small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.
- In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.
- Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
- Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.
- Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
- Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Store cheesecake covered in refrigerator.
Nutrition Facts : Calories 390, Carbohydrate 34 g, Cholesterol 125 mg, Fat 4 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 27 g, TransFat 1 g
Tips:
- Make sure the cream cheese is softened to room temperature before you start. This will help it mix smoothly with the other ingredients.
- Use a springform pan for the cheesecake. This will make it easy to remove the cheesecake from the pan once it is baked.
- Don't overmix the cheesecake batter. Overmixing can cause the cheesecake to be dense and crumbly.
- Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
- Let the cheesecake cool completely before serving. This will help it to set properly.
Conclusion:
This layered pumpkin cheesecake is a delicious and impressive dessert that is perfect for any occasion. With its creamy pumpkin filling, graham cracker crust, and rich cheesecake layer, this cheesecake is sure to be a hit with everyone who tries it.
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