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
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Dhruv Patel
[email protected]This cheesecake was delicious! I loved the combination of the pumpkin and cream cheese.
Mark Aethn
[email protected]This was the perfect dessert for our Thanksgiving dinner. It was a huge hit with everyone.
moeed Shahid
[email protected]This cheesecake was a bit dense for my taste, but the flavor was good.
Ancient Gamer
[email protected]This cheesecake was easy to make and turned out great! I would definitely recommend it to others.
Yawe Hakim
[email protected]I've made this cheesecake several times and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Sagor Fk
[email protected]This is the best pumpkin cheesecake recipe I've ever tried. The flavors are amazing and the texture is perfect.
Manisha Pahari
[email protected]This cheesecake is always a hit at our family gatherings. It's easy to make and always turns out perfect.
Kanchon Rishi
[email protected]This pumpkin cheesecake was delicious! The crust was perfectly flaky and the filling was smooth and creamy. I would highly recommend this recipe.
Pearl Gamede
[email protected]This cheesecake was a disaster! The crust was soggy and the filling was grainy. I would not recommend this recipe.
Aileen Velasco
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good. I would try it again with less sugar.
Takbir Sarkar
[email protected]I'm not a huge fan of pumpkin, but this cheesecake was surprisingly good! The flavors were well-balanced and the texture was perfect.
maria emerton
[email protected]This cheesecake was easy to make and turned out great! The only thing I would change is to use a graham cracker crust instead of a cookie crust.
Elijah Smith
[email protected]I love pumpkin cheesecake, and this recipe did not disappoint! The crust was flaky and the filling was creamy and flavorful. I would definitely recommend this recipe to others.
Izan Sherazi
[email protected]This pumpkin cheesecake was a hit at our Thanksgiving gathering! The layers were perfect and the cheesecake was so creamy and delicious. I will definitely be making this again.