Layered Pumpkin Cheesecake

Name: Layered Pumpkin Cheesecake
Prep time: 15 min
Cook time: 60 min
Total time: 315 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups finely crushed graham cracker; 1/4 cup light brown sugar, packed; 1/2 teaspoon ground cinnamon; 1/2 cup (4 ounces) unsalted butter, melted; 24 ounces cream cheese, softened; 3/4 cup light brown sugar, packed; 3 large eggs; 1 teaspoon pure vanilla extract; 1 cup canned or homemade pumpkin puree; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 2 cups whipped cream, or whipped topping; 1 cup caramel sauce, or butterscotch sauce

A simple yet impressive layered pumpkin cheesecake features a cinnamon graham cracker crust and a double pumpkin filling.

⭐ 4.4 (34 reviews) Prep: 15 minCook: 60 minTotal: 315 minYields: 12 servings

Category Tags:

Dessert Pie

Cuisine Tags:

American

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Preheat the oven to 375 F.
Combine graham cracker crumbs, brown sugar, cinnamon, and melted butter; mix thoroughly.
Press the crumb mixture firmly into a 9x10-inch pie plate, covering the bottom and sides.
Bake for 12 minutes, then cool on a rack and reduce the oven to 325 F.
In a large bowl, beat cream cheese with brown sugar until smooth; mix in eggs and vanilla until blended.
Spread 1 1/2 cups of the cream cheese mixture into the cooled crust.
Beat pumpkin, cinnamon, and nutmeg into the remaining cream cheese mixture, then pour it over the first layer.
Bake for 40 to 50 minutes until set and slightly jiggly in the center.
Cool on a rack, then cover and refrigerate for 3 to 4 hours before slicing.
Serve topped with whipped cream and caramel or butterscotch sauce, if desired.

Nutritional Info (per serving)

Calories: 411 kcal

Carbohydrate: 31 g

Cholesterol: 124 mg

Fiber: 1 g

Protein: 6 g

Saturated Fat: 17 g

Sodium: 266 mg

Sugar: 21 g

Fat: 30 g

Unsaturated Fat: 0 g