Description
Sinful double layer pumpkin cheesecake whispers autumn’s sweet secrets with its velvety pumpkin and cream cheese layers. Creamy, spiced perfection invites you to savor each delectable bite of seasonal comfort.
Ingredients
Scale
Cheesecake Base:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
Cheesecake Filling:
- 24 oz cream cheese
- 1 cup granulated sugar
- 4 large eggs
- 1 cup pumpkin puree
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tsp vanilla extract
- 1/4 cup sour cream
Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/4 tsp ground cinnamon
- Optional: pumpkin pie spice for garnish
Instructions
- Preheat the oven to 325°F and position a rack in the center. Prepare a 9-inch springform pan by lightly greasing the sides.
- Pulse graham crackers in a food processor until finely ground. Mix with melted butter and sugar until the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of the prepared pan, creating an even, compact layer. Refrigerate while preparing the filling.
- In a large mixing bowl, beat cream cheese and sugar until smooth and creamy, ensuring no lumps remain.
- Add eggs one at a time, mixing thoroughly after each addition to maintain a silky texture.
- Incorporate pumpkin puree, stirring until fully integrated. Blend in sour cream and vanilla extract.
- Carefully fold in all ground spices: cinnamon, nutmeg, ginger, and cloves, distributing evenly throughout the mixture.
- Pour half of the cheesecake batter over the chilled crust, spreading it smoothly and evenly.
- Gently pour the remaining batter on top, creating a distinctive two-layer effect.
- Bake for 60-70 minutes, or until the center is almost set but still slightly jiggly when gently shaken.
- Turn off the oven, crack the door open, and allow the cheesecake to cool gradually for 1 hour to prevent cracking.
- Remove from oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, whip heavy cream with powdered sugar until stiff peaks form.
- Spread or pipe the whipped cream on top of the chilled cheesecake.
- Garnish with a light dusting of cinnamon or pumpkin pie spice for an elegant finish.
Notes
- Chill ingredients beforehand to ensure a smooth, lump-free cheesecake batter that blends perfectly.
- Wrap the springform pan’s exterior with aluminum foil to prevent water seepage during baking and protect the delicate crust.
- For a gluten-free version, swap graham crackers with almond flour or gluten-free cookie crumbs, maintaining the same buttery texture.
- Avoid overmixing the batter to prevent air bubbles that can cause unsightly cracks in the cheesecake’s surface.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 426
- Sugar: 29 g
- Sodium: 293 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 96 mg