Get ready to experience the most decadent and irresistible dessert of the season! This Pumpkin Spice Double Layer Cheesecake is not just a dessert—it's a culinary masterpiece that combines the rich, creamy texture of classic cheesecake with the warm, comforting flavors of fall. Imagine cutting into a perfectly layered cheesecake that reveals a stunning two-tone interior, with a velvety pumpkin-spiced layer nestled atop a classic cream cheese base, all resting on a buttery graham cracker crust. Whether you're hosting a holiday gathering or simply craving a luxurious treat, this recipe will transform your kitchen into a gourmet bakery and leave everyone begging for seconds!
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup sugar
- ½ cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- Whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly with butter or non-stick cooking spray.
- In a medium bowl, mix graham cracker crumbs, ½ cup sugar, and melted butter until well combined and crumbly. Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan.
- In a large mixing bowl, beat the softened cream cheese with 1 cup sugar using an electric mixer until smooth and creamy, approximately 3-4 minutes.
- Add eggs one at a time to the cream cheese mixture, beating well after each addition to ensure smooth incorporation.
- Divide the cream cheese mixture into two equal portions in separate bowls.
- In one portion, fold in the pumpkin puree, vanilla extract, and pumpkin pie spice until thoroughly mixed and color is uniform.
- Pour the plain cream cheese mixture into the prepared graham cracker crust first, spreading evenly.
- Carefully spoon the pumpkin-spiced cream cheese mixture on top, creating a layered effect.
- Bake in the preheated oven for 55-60 minutes, or until the center is almost set but still slightly jiggly.
- Remove from oven and allow to cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight to set completely.
- Before serving, carefully remove the springform pan sides and top with fresh whipped cream.
- Garnish with a light dusting of pumpkin pie spice or cinnamon if desired, and slice into 10 equal servings.
Tips
- Always use room temperature ingredients, especially cream cheese and eggs, to ensure a smooth, lump-free batter.
- To prevent cracks, avoid overmixing the batter and bake the cheesecake in a water bath for more even cooking.
- Let the cheesecake cool gradually to room temperature before refrigerating to minimize surface cracking.
- For clean, precise slices, use a hot knife (run under hot water and wiped dry) when cutting.
- Make sure to chill the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely and develop its full flavor profile.
- If you want extra flavor, consider adding a light sprinkle of cinnamon or a drizzle of caramel sauce before serving.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 120mg
