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Layered Pumpkin Cheesecake

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

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( 49 Ratings)

49 Ratings

5 Stars 76%

4 Stars 16%

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Member Reviews ( 33 )

689932b8-aeda-4148-9a4e-280d8775e692

Prep Time 40 min
Total Time 10 hr 35 min
Servings 16

Ingredients

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

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Directions

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 Iin 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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 230),

% Daily Value

Total Fat: 26g; 26%
(Saturated Fat 15g, 15% Trans Fat 1g 1% ),
Cholesterol: 125mg; 125%;
Sodium: 290mg; 290%;
Total Carbohydrate: 34g; 34%
(Dietary Fiber 0g 0% Sugars 27g 27% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 70%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 8%;

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 33 Reviews View All

Posted 3/30/2013 9:28:53 PM REPORT ABUSE Chanonnie said:

Rating:

This is the best cheesecake ever. All my friends request me to make this recipe. The recipe is super easy to make and taste better than any pumpkin pie. I love it!!!!

This reply was: Helpful Inspiring

Posted 2/13/2013 4:49:05 PM REPORT ABUSE SissyRe said:

Rating:

Made this one for Thanksgiving 2012. It was so easy to prepare and bake. Everyone loved it. Will be making it again.

This reply was: Helpful Inspiring

Posted 12/17/2012 11:51:17 AM REPORT ABUSE Colleen4 said:

Rating:

I made this for my office christmas party last week. Everyone loved it and I am now handing out the recipe to everyone. This was the first time I used a springform pan for a cheesecake. My other fave cheesecake recipes call for a 13 x 9 pan. The recipe was easy to follow and soooo yummy. I will be making this again for our christmas gathering.

This reply was: Helpful Inspiring