Two-Tier Pumpkin Spice Cheesecake

Name: Two-Tier Pumpkin Spice Cheesecake
Total time: 295 min
Yield: 8 servings
Ingredients: 2 (8 oz) packages cream cheese, at room temperature; 0.5 cup white sugar; 0.5 tsp vanilla extract; 2 large eggs; 1 (9 inch) prepared graham cracker crust; 0.5 cup pumpkin puree; 0.5 tsp ground cinnamon; pinch ground cloves; pinch ground nutmeg

Indulge in the essence of fall with this two-layered pumpkin spice cheesecake, featuring a velvety vanilla base and a sumptuous pumpkin-spiced topper. This delectable dessert is surprisingly simple to prepare and perfect for holiday gatherings.

Recipe Info

Prep Time

295 min

Difficulty

Easy

Servings

8 servings

Nutrition

calories415calories

carbohydrates35g

fat28g

protein7g

Dessert American

Ingredients

2 (8 oz) packages cream cheese, at room temperature

0.5 cup white sugar

0.5 tsp vanilla extract

2 large eggs

1 (9 inch) prepared graham cracker crust

0.5 cup pumpkin puree

0.5 tsp ground cinnamon

pinch ground cloves

pinch ground nutmeg

Directions

Preheat your oven to 325°F (165°C).

In a large bowl, use an electric mixer to blend cream cheese, sugar, and vanilla until smooth. Gradually incorporate eggs one at a time, blending well after each addition.

Pour 1 cup of the cheesecake batter into the graham cracker crust.

Incorporate pumpkin puree, cinnamon, cloves, and nutmeg into the remaining batter. Mix until the ingredients are well blended.

Carefully spread the pumpkin layer mixture over the plain cheesecake layer in the crust.

Bake until the edges are puffed and the surface is firm except for a small spot in the center that jiggles when you gently shake the pan, 35 to 40 minutes.

Remove the cheesecake from the oven and let it cool on a wire rack for about 1 to 2 hours.

Refrigerate for at least 3 hours before serving, preferably overnight.