Layered Pumpkin Cheesecake

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

  • 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
  • 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.

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.

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