Pumpkin Layer Cheesecake

pumpkin-cheesecake-recipe

GRAHAM CRACKER CRUST RECIPE

Crust Ingredients: 

  • 2 C graham cracker crumbs
  • 2 Tablespoons sugar
  • 5 Tablespoons salted butter, melted
  • Spring form pan

Crust Directions:

1. Preheat oven to 350 degrees. Grease a nine inch spring form pan.

2. Combine graham cracker crumbs and sugar, add butter, stirring as you pour into small bowl.
3. Take crust “batter” from bowl, and with your hands press into prepared pan.
4. Set crust aside.

FIRST LAYER FILLING RECIPE

First layer Ingredients:

  • 8 ounce package cream cheese, room temperature
  • 1/4 C sugar
  • 1/4 teaspoon vanilla
  • 1 egg, room temperature

First Layer Directions:

1. Beat on medium speed to combine cream cheese, sugar, and vanilla until smooth.
2. Fold egg into cream cheese mixture.
3. Pour into prepared spring form pan.

PUMPKIN LAYER RECIPE

Pumpkin Layer Ingredients:

  • 8 ounce package cream cheese, room temperature
  • 1/4 C sugar
  • 1/2 teaspoon vanilla
  • 1 egg, room temperature
  • 1/2 C pumpkin puree
  • 1 1/2 teaspoons cinnamon
  • 2 teaspoons pumpkin pie spice

Pumpkin Layer Directions:

1. Beat on medium speed to combine cream cheese, sugar, and vanilla until smooth.
2. Fold egg into cream cheese mixture.
3. Add spices to pumpkin puree; fold into cream cheese mixture.
4. Pour pumpkin mixture on top of first layer.
5. Sprinkle cinnamon on top of this layer. 

Pumpkin Cheesecake Directions: 

1. Bake at 350 degrees for 40-45 minutes or until the center of cheesecake is firm.
2. Remove from oven and allow to completely cool.
3. Put in refrigerator overnight.

WHIP CREAM TOPPING

Topping Ingredients:

  • 1 cup heavy cream
  • 3 Tablespoons powdered sugar
  • 2 Tablespoons sugar
  • 1/2 teaspoon vanilla
  • 1 teaspoon cinnamon

Topping Directions:

1. Place mixing bowl and beater in freezer to chill.
2. Add all ingredients in chilled bowl.
3. Beat ingredients on medium speed until whipped cream holds soft peaks.
4. Scoop whipping cream into a pastry bag that has a large star tip.
5. Twist open end of pastry bag to push whipping cream to the tip.
6. Hold filled pastry bag with tip straight downward and squeeze out stars on edge of the cheesecake.

Recipe from spaceshipsandlaserbeams

Shop Ultimate Kitchen Storage Now

3 thoughts on “Pumpkin Layer Cheesecake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s