I feel like pumpkin doesn’t get much love after Thanksgiving, but before you go red velvet #allthethings, how about a Double Layer Pumpkin Cheesecake? I love cheesecake! My favorite is probably plain cheesecake with cherries on top, but I pretty much love them all =). This cheesecake is as easy as they come – especially if you use a store-bought graham cracker crust like I did. You use the same batter for both the classic cheesecake layer and the pumpkin cheesecake layer, so while it looks a little more involved it really isn’t. It literally takes one bowl and 15 minutes to get this cheesecake in the oven. The pumpkin layer has a subtle pumpkin taste with just a hint of spice – it’s definitely not over the top – and balances nicely with the plain cheesecake layer. As with all cheesecakes, it gets better after it sits in the fridge overnight. Enjoy!
Double Layer Pumpkin Cheesecake
1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 tsp vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1. Preheat oven to 325 degrees.
2. In bowl of stand mixer with paddle attachment, beat cream cheese until smooth. Add sugar and beat until combined. Add vanilla and eggs one at a time. Beat until smooth.
3. Remove 1 cup of batter and spread into bottom of crust; set aside.
4. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
5. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight.
*barely adapted from Allrecipes
