Pumpkin Cheese Cake Recipe
 
Prep time
Cook time
Total time
 
Enjoy the classic flavors of pumpkin and cheesecake together in one delicious and stunning recipe!
Author:
Recipe type: American
Cuisine: Dessert
Serves: 8
Ingredients
Crust Ingredients:
  • 2 C graham cracker crumbs
  • 2 TBSP sugar
  • 5 TBSP salted butter, melted
  • Spring form pan
Cheesecake Layer Ingredients:
  • 8 oz package cream cheese, room temp
  • ¼ C sugar
  • ¼ tsp vanilla
  • 1 egg, room temp
Pumpkin Layer Ingredients:
  • 8 ounce package cream cheese, room temp
  • ¼ C sugar
  • ½ tsp vanilla
  • 1 egg, room temp
  • ½ C pumpkin puree
  • 1½ tsp cinnamon
  • 2 tsp pumpkin pie spice
Whipped Topping Ingredients:
  • 1 cup heavy cream
  • 3 tablespoons powdered sugar
  • 2 Tbsp sugar
  • ½ teaspoon vanilla
  • 1 tsp cinnamon
Instructions
Crust Directions:
  1. -Preheat oven to 350 degrees. Grease a 9 in spring form pan.
  2. -Combine the graham cracker crumbs and sugar, add in the butter, stirring as you pour it into the small bowl.
  3. -Take the crust "batter" from the bowl and with your hands press it into the prepared pan.
  4. -Set the crust aside.
Cheesecake Layer Directions:
  1. -Beat on medium speed to combine the cream cheese, sugar, and vanilla until smooth.
  2. -Fold the egg into cream cheese mixture.
  3. -Pour this into the prepared spring form pan.
Pumpkin Layer Directions:
  1. -Beat on medium speed to combine the cream cheese, sugar, and vanilla until smooth.
  2. -Fold the egg into cream cheese mixture.
  3. -Add the spices to the pumpkin puree then fold this into the cream cheese mixture.
  4. -Pour this pumpkin mixture on top of the first layer.
  5. -Sprinkle cinnamon on top of this layer.
Bringing it all together to bake:
  1. -Bake on 350 degrees for 40-45 minutes or until the center of the cheese cake is firm,
  2. -Remove from oven and allow to sit out to completely cool.
  3. -Put in refrigerator over night.
Whipped Topping Directions:
  1. -Place mixing bowl and beater in the freezer to chill.
  2. -Add all the ingredients into the chilled bowl.
  3. -Beat the ingredients on medium speed until the whipped cream holds soft peaks.
  4. -Scoop whipping cream into a pastry bag with a large star tip.
  5. -Twist the open end of the pastry bag to push the whipping cream to the tip.
  6. -Holding the filled pastry bag with tip straight downward and squeeze out the stars on the edge of the cheese cake.
Recipe by The Thrifty Couple at https://thethriftycouple.com/classice-layered-pumpkin-cheesecake-recipe/