Luxurious Double Layer Pumpkin Cheesecake
Indulge in our Luxurious Double Layer Pumpkin Cheesecake, a harmonious blend of rich cream cheese and spiced pumpkin flavors that will elevate any gathering. This decadent dessert features a smooth and creamy base reminiscent of five-star dining, enhanced by a warm pumpkin custard layer. With a perfect graham cracker crust and an option for an elegant caramel glaze, it’s the ultimate festive treat for fall and winter celebrations. Your guests will be swept away by the delightful flavors and velvety texture, making it a must-have dessert during this magical time of year.
N/A
Servings
275
Calories
10
Ingredients
Ingredients
Cream Cheese
24 ounces (softened)
White Sugar
1/2 cup + 2 tablespoons (granulated)
Vanilla Extract
1 teaspoon (pure)
Eggs
2 (large)
Prepared Graham Cracker Crust
1 (9-inch) (store-bought or homemade)
Pumpkin Puree
3/4 cup (canned or homemade)
Ground Cinnamon
1/2 teaspoon
Ground Cloves
1 pinch
Ground Nutmeg
1 pinch
Frozen Whipped Topping
1/2 cup (thawed)
Instructions
1
1. Preheat your oven to 325°F (163°C).
2
2. In a large mixing bowl, combine the softened cream cheese, sugar, and vanilla extract. Using an electric mixer, beat until the mixture is smooth and creamy.
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3. Add the eggs, one at a time, beating well after each addition.
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4. Remove 1 cup of the cream cheese batter and pour it into the prepared graham cracker crust, using a spatula to spread it evenly across the bottom. Set aside the crust.
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5. To the remaining batter, incorporate the pumpkin puree, cinnamon, ground cloves, nutmeg, and any additional spices you prefer. Stir gently until fully combined and smooth.
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6. Carefully layer the pumpkin mixture over the cream cheese layer in the crust, spreading evenly.
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7. Place the cheesecake on a baking sheet and bake in the preheated oven for 35 to 40 minutes, or until the center is almost set (it should jiggle slightly).
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8. Turn off the oven and leave the cheesecake inside with the door ajar for an additional hour to cool slowly, which helps prevent cracking.
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9. Once cooled, refrigerate the cheesecake for at least 3 hours or overnight to allow it to firm up.
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10. Before serving, top with whipped topping and drizzle with caramel sauce for an extra touch of sweetness.
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11. Enjoy this delightful dessert with family and friends!
Nutrition Information
18g
Fat
26g
Carbs
7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What makes this pumpkin cheesecake 'luxurious'?
The cheesecake is considered luxurious due to its smooth, creamy five-star dining quality base, double-layered structure, and decadent pumpkin spice custard layer.
How many layers does this cheesecake have?
This recipe features two distinct layers: a plain cream cheese base and a spiced pumpkin cream cheese top layer.
What temperature should I set my oven to?
Preheat your oven to 325°F (163°C) before baking.
How much cream cheese is required for this recipe?
You will need 24 ounces of softened cream cheese.
What type of crust should I use?
The recipe calls for one 9-inch prepared graham cracker crust, which can be store-bought or homemade.
How many eggs are included in the batter?
The recipe requires 2 large eggs, added one at a time.
Can I use homemade pumpkin puree?
Yes, you can use 3/4 cup of either canned or homemade pumpkin puree.
What spices are used in the pumpkin layer?
The pumpkin layer is seasoned with 1/2 teaspoon of ground cinnamon, a pinch of ground cloves, and a pinch of ground nutmeg.
How long does the cheesecake bake?
Bake the cheesecake for 35 to 40 minutes, or until the center is almost set and jiggles slightly.
How do I prevent the cheesecake from cracking?
To prevent cracking, turn off the oven after baking and leave the cheesecake inside with the door ajar for one hour to cool slowly.
How long should the cheesecake be refrigerated before serving?
Refrigerate the cheesecake for at least 3 hours or overnight to allow it to firm up properly.
What are the recommended toppings?
It is recommended to top the cheesecake with thawed whipped topping and a drizzle of caramel sauce.
What is the calorie count per serving?
Each serving contains approximately 275 calories.
How much fat is in one serving?
There are 18 grams of fat per serving.
What is the protein content of this dessert?
Each serving provides 7 grams of protein.
How many carbohydrates are in a slice?
There are 26 grams of carbohydrates per serving.
How many ingredients are needed in total?
There are 10 main ingredients required for this recipe.
What type of sugar is best for this recipe?
The recipe specifies 1/2 cup plus 2 tablespoons of granulated white sugar.
Do I need an electric mixer?
Yes, an electric mixer is recommended to beat the cream cheese, sugar, and vanilla until smooth.
How much vanilla extract is used?
The recipe calls for 1 teaspoon of pure vanilla extract.
How do I create the two layers?
First, pour 1 cup of the plain cream cheese batter into the crust. Then, mix pumpkin and spices into the remaining batter and layer it on top.
Is this a good dessert for the holidays?
Yes, with tags like 'fall dessert' and 'holiday treat,' it is designed for festive fall and winter celebrations.
Can I add more spices?
Yes, the instructions mention you can incorporate additional spices you prefer into the pumpkin layer.
What should the texture of the batter be before adding eggs?
The mixture of cream cheese, sugar, and vanilla should be beaten until it is completely smooth and creamy.
Should I bake the cheesecake on a baking sheet?
Yes, the instructions suggest placing the cheesecake on a baking sheet before putting it in the oven.
What size crust is needed?
The recipe is designed for a 9-inch graham cracker crust.
How much whipped topping is used for the garnish?
You will need 1/2 cup of thawed frozen whipped topping.
Is the pumpkin mixture stirred or beaten?
The instructions recommend stirring the pumpkin and spices gently into the batter until fully combined.
What is the first step of the instructions?
The first step is to preheat your oven to 325°F (163°C).
Can I serve this cheesecake immediately after cooling?
No, it must be refrigerated for at least 3 hours or overnight to ensure it is firm enough to serve.