PUMPKIN CHEESECAKE (DOUBLE-LAYER)
I have finally perfected this recipe! After two years of searching for the best pumpkin cheesecake recipe, with cracks and not-so-tasty outcomes, I ended up combining multiple recipes, resulting in this. Top cheesecake with whipped cream if desired. Enjoy!
Provided by Jessika Rutledge
Categories Fruits and Vegetables Vegetables Squash
Time 6h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a 9-inch springform pan with aluminum foil, pulling the edges of the foil up the inside of the pan and folding over the edge of the pan halfway down the outside.
- Mix graham cracker crumbs, brown sugar, and 1/2 teaspoon cinnamon together in a bowl. Add butter and stir until mixture is evenly coated with butter and crumbly. Press crumb mixture into the bottom and 2/3 of the way up the sides of the prepared springform pan.
- Bake in the preheated oven until lightly browned, about 5 minutes. Remove crust from oven, keeping the oven at 325 degrees F (165 degrees C).
- Beat cream cheese, white sugar, 1 tablespoon flour, and vanilla extract together in a bowl using an electric mixer until smooth. Beat eggs into cream cheese mixture, 1 egg at a time, beating until each egg is incorporated before adding the next. Fold sour cream into cream cheese mixture until batter is smooth.
- Remove 1 1/2 cups batter from bowl and spread onto the crust.
- Stir pumpkin puree, 1 tablespoon flour, 1/2 teaspoon cinnamon, nutmeg, and cloves into the remaining batter until smooth; gently spread over the batter on the crust. Wrap the bottom of the springform pan with aluminum foil and place in a 9x13-inch baking dish. Pour water into the baking dish to about a 1-inch depth.
- Bake in the preheated oven until cheesecake is set in the middle, about 1 hour. Turn off oven, prop the oven door open, and let cheesecake sit in the oven for 1 hour more. Refrigerate cheesecake until completely cooled, at least 4 hours.
Nutrition Facts : Calories 401.2 calories, Carbohydrate 32.7 g, Cholesterol 122.9 mg, Fat 27.7 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 16.6 g, Sodium 333.7 mg, Sugar 24.2 g
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Abbs Rana
[email protected]This cheesecake is a must-try for any pumpkin lover. It's rich, decadent, and has the perfect balance of sweetness and spice.
Sagor 24 bd channel
[email protected]I made this cheesecake for my husband's birthday, and he loved it! He said it was the best cheesecake he's ever had.
Royal Louis
[email protected]This cheesecake is the perfect fall dessert. It's creamy, flavorful, and has just the right amount of spice.
Chinonso Nnamani
[email protected]I've never made a cheesecake before, but this recipe was so easy to follow. The cheesecake turned out beautifully, and it was absolutely delicious.
A RaheeM
[email protected]This cheesecake was a disaster! The crust was soggy, the cheesecake filling was lumpy, and the pumpkin flavor was overpowering.
Safi Suleman
[email protected]I'm not a huge fan of pumpkin, but this cheesecake was surprisingly good. The cheesecake filling was creamy and smooth, and the pumpkin flavor was subtle.
Md Ornil islam Rahad
[email protected]The pumpkin cheesecake was a little too sweet for my taste, but the crust was perfect.
Remember Me
[email protected]This cheesecake was so easy to make, and it turned out so delicious. I will definitely be making it again.
Chef Duff Delight's
[email protected]I've made this cheesecake several times now, and it always comes out perfectly. It's my go-to dessert for potlucks and parties.
Auther Maraing
[email protected]This pumpkin cheesecake was a hit at my Thanksgiving dinner! The combination of the creamy cheesecake and the pumpkin filling was perfect, and the gingersnap crust added a nice touch of spice.