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Layered Pumpkin Cheesecake

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By Betty Crocker Kitchens
Updated Oct 6, 2017
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Try a double flavor bonus cheesecake with a classic vanilla layer and a spiced up pumpkin layer.

More About This Recipe

  • On Thanksgiving, there’s nothing quite so nice as a sweet pumpkin dessert you can make ahead. None will be the wiser, when you mix this showstopper up the night before, so all that’s left to do is to whip the cream before you serve. Be prepared for the “oohs” and aahs” when you plate this dessert and the luscious layers are finally revealed, but the best is yet to come. From the first bite, you know there’s something extra special about this cheesecake with its gingersnap crust, creamy texture and perfect pumpkin spice blend. We’re not saying you should skip the pumpkin pie —especially when pumpkin pie is so easy to make —but you also don’t want to leave to this five-star dessert off your holiday menu.

Layered Pumpkin Cheesecake

  • Prep Time 40 min
  • Total 10 hr 35 min
  • Servings 16
  • Ingredients 9
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

390 Calories
26g Total Fat
7g Protein
34g Total Carbohydrate
27g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
230
Total Fat
26g
39%
Saturated Fat
15g
75%
Trans Fat
1g
Cholesterol
125mg
41%
Sodium
290mg
12%
Potassium
150mg
4%
Total Carbohydrate
34g
11%
Dietary Fiber
0g
0%
Sugars
27g
Protein
7g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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