Layered Pumpkin Cheesecake

Pumpkin Cheesecake

Layers of creamy pumpkin and vanilla cheescakes on a crisp graham cracker crust make a perfect Thanksgiving dessert

• 9" Springform pan
• Stand mixer w/paddle attachment

Graham Cracker Crust

• 16 full graham cracker sheets
• 1 stick butter, melted ((½ cup))
• 1 tablespoon sugar

Cheesecake Filling

• 24 ounces cream cheese, softened to room temperature
• 1½ cups sugar
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 4 eggs
• ⅔ cup pumpkin puree
• ½ teaspoon cinnamon
• ½ teaspoon pumpkin pie spice

Sour Cream Topping

• 1 cup sour cream ((or use whipped cream instead))
• 2 tablespoons brown sugar

Graham Cracker Crust

1. Heat oven to 325 degrees. Crush graham crackers until fine crumbs.

   

2. Add graham cracker crumbs, butter and sugar to small bowl. Mix well to coat crumbs evenly.

   

3. Press into bottom and up sides of springform pan. Use the bottom of a measuring cup to press it firmly and evenly. Bake 8-10 minutes or until set, but not brown. Remove from oven and let cool while you make the filling.

   

Cheesecake Filling

1. Add cream cheese to bowl of stand mixer. Use paddle attachment to beat cream cheese just until smooth.

   

2. Add sugar and beat until smooth.

   

3. Add sour cream and vanilla and mix until blended well.

   

4. In small bowl or 4 cup measuring cup, beat eggs. Add to cream cheese mixture until blended.

   

5. Remove 1¼ cups of the cream cheese mixture to small bowl. Add pumpkin puree, cinnamon, and pumpkin pie spice to the small amount. Whisk to blend.

   

6. Place baked crust on sheet pan. Pour vanilla cream cheese mixture into cooled, prepared crust.

   

7. Pour pumpkin mixture over the top of the vanilla cheesecake mixture.

   

8. Run a knife through the cheesecakes to help them blend a little bit where they come together.

   

9. Bake for 1 hour to 1 hour 15 minutes. The center will jiggle a little bit and will be a bit sunken.

   

10. Turn off oven. Open door for about a minute. Close door and let cheesecake remain in oven for another hour. Remove from oven and let cool completely on wire rack.

    

11. Don't worry if you end up with a crack in the center. You will cover it with sour cream or whipped cream. Refrigerate cooled cheesecake for at least 4 hours.

    

12. Before serving, whisk together sour cream and brown sugar. Spread over the center of the cheesecake.

    

13. Before loosening pan sides, run knife around edge of pan. Then remove pan sides. Dip serrated knife into hot water, wipe with a paper towel, then cut each piece. Store in the refrigerator.

    

Dessert, Thanksgiving

American

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