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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#course #cuisine #preparation #occasion #north-american #for-large-groups #desserts #american #refrigerator #fall #holiday-event #winter #cheesecake #thanksgiving #seasonal #equipment #number-of-servings
You'll also love
Dale Thurman
[email protected]This cheesecake was easy to make and it turned out great! The pumpkin and cheesecake layers were delicious and the gingersnap crust was the perfect addition. I will definitely be making this again.
Sharleen Wambo
[email protected]I made this cheesecake for my family and they loved it! The pumpkin and cheesecake layers were perfect together and the gingersnap crust was a nice touch. I would definitely recommend this recipe.
Wahaab Afzal
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good. The pumpkin and cheesecake layers were nice together and the gingersnap crust was tasty. I would recommend using less sugar in the cheesecake filling next time.
Sports Takkk
[email protected]This cheesecake was amazing! The pumpkin and cheesecake layers were so smooth and creamy. The gingersnap crust was the perfect addition. I will definitely be making this again.
Mustafa Ashour
[email protected]I made this cheesecake for a party and it was a big hit! Everyone loved it. The pumpkin and cheesecake layers were perfect together and the gingersnap crust was delicious. I would definitely recommend this recipe.
Parash Dhami
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was good. The pumpkin and cheesecake layers were nice together and the gingersnap crust was tasty. I would recommend using a different crust next time.
Mathias Sullca Alvarado
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this cheesecake. The pumpkin flavor was subtle and the cheesecake was creamy and smooth. The gingersnap crust was also very good. I would recommend this recipe to anyone, even if you're not a fan of
Mayar Tweel
[email protected]This cheesecake was easy to make and it turned out great! The pumpkin and cheesecake layers were delicious and the gingersnap crust was the perfect addition. I will definitely be making this again.
alex undertale
[email protected]I made this cheesecake for my family and they loved it! The pumpkin and cheesecake layers were perfect together and the gingersnap crust was a nice touch. I would definitely recommend this recipe.
Teddy Weems
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good. The pumpkin flavor was nice and the crust was tasty. I would recommend using less sugar in the cheesecake filling next time.
Mimi Augustin
[email protected]This cheesecake is amazing! I love the combination of pumpkin and cheesecake. The crust is delicious and the cheesecake is creamy and smooth. I will definitely be making this again.
Bintisaid Juma
[email protected]I've made this cheesecake twice now, and it's always a crowd-pleaser. The recipe is easy to follow, and the results are stunning. The cheesecake is creamy and smooth, with a delicious pumpkin flavor. The gingersnap crust is the perfect complement to
Mr Pakhtoon
[email protected]This cheesecake was a hit at my Thanksgiving dinner! The pumpkin and cheesecake layers were perfectly balanced, and the gingersnap crust added a nice touch of spice. I will definitely be making this again.