Layered Pumpkin Cheesecake

Layered Pumpkin Cheesecake

Try a double flavor bonus cheesecake with a classic vanilla layer and a spiced up pumpkin layer.

Prep Time

40

Minutes

Total Time

10:35

Hrs:Mins

Makes

16

servings

Crust
2
cups gingersnap cookie crumbs (about 32)
1/4
cup butter or margarine, melted
Cheesecake
4
packages (8 oz each) cream cheese, softened
1 1/2
cups sugar
4
eggs
1
cup canned pumpkin (not pumpkin pie mix)
1 1/2
teaspoons ground ginger
1
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
  1. Heat oven to 300°F. Grease 9-inch springform pan with shortening or cooking spray. Wrap foil around pan to catch drips. In small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.
  2. In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.
  3. Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
  4. Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.
  5. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
  6. Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Store cheesecake covered in refrigerator.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
The key to a smooth top on a cheesecake is using the correct oven temperature, bake time and beating the cream cheese mixture just until smooth.
Garnish this luscious dessert with whipping cream.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 390
    • (Calories from Fat 230),
  • Total Fat 26g
    • (Saturated Fat 15g,
    • Trans Fat 1g),
  • Cholesterol 125mg;
  • Sodium 290mg;
  • Total Carbohydrate 34g
    • (Dietary Fiber 0g,
    • Sugars 27g),
  • Protein 7g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.