PUMPKIN LAYER CHEESECAKE
This cheesecake makes a dramatic presentation with its two layers of white and pumpkin.
Provided by JPOTTER
Categories Fruits and Vegetables Vegetables Squash
Time 5h40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs. Reserve 1 cup of cream cheese mixture and set aside. Pour remaining mixture into pie crust.
- Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain filling in the crust.
- Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight.
Nutrition Facts : Calories 398.1 calories, Carbohydrate 32.6 g, Cholesterol 108.1 mg, Fat 27.4 g, Fiber 0.9 g, Protein 7.1 g, SaturatedFat 14.1 g, Sodium 370.2 mg, Sugar 23.3 g
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Mahin Sarkar
[email protected]This cheesecake is perfect for a special occasion.
Madhu Pariyar
[email protected]This cheesecake is a great way to use up leftover pumpkin puree.
Patrick Sheehy
[email protected]I'm not a big fan of pumpkin, but I actually really enjoyed this cheesecake.
Nkanyiso Moyo
[email protected]This cheesecake is a bit time-consuming to make, but it's worth the effort.
Keke Imvuu
[email protected]I love the combination of pumpkin and cream cheese in this cheesecake.
Haider Sattar
[email protected]The gingersnap crust adds a nice touch of spice to this cheesecake.
Sadaqat hussain khair
[email protected]This cheesecake is perfect for a fall gathering. The pumpkin flavor is warm and inviting.
Kamaya Jenkins
[email protected]I made this cheesecake for Thanksgiving dinner, and it was a huge hit! Everyone loved it.
SK AZIJUL Islam
[email protected]This cheesecake is a must-try for pumpkin lovers! It's creamy, flavorful, and has the perfect amount of spice.
Nana Poku
[email protected]The crust was a little soggy, but the cheesecake itself was delicious.
Lerato Molahlehi
[email protected]The cheesecake was a little too sweet for my taste, but it was still good.
Ric Crippan
[email protected]This was my first time making a cheesecake, and it turned out perfectly! I followed the recipe exactly, and it was easy to do.
OGWU OLUCHI
[email protected]I've made this cheesecake twice now, and it's always a hit. The pumpkin layer is so smooth and creamy, and the gingersnap crust is the perfect complement.
Beatrice
[email protected]Easy to make and delicious!
Ezra Alexander
[email protected]This cheesecake was divine! The pumpkin and cream cheese layers were perfectly balanced, and the gingersnap crust added a nice touch of spice. My family and friends loved it.