Double Layer Pumpkin Cheesecake Recipe: A Perfect Holiday Dessert

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 0.5 cup white sugar
• 0.5 teaspoon vanilla extract
• 2 large eggs
• 1 (9 inch) prepared graham cracker crust
• 0.5 cup pumpkin puree
• 0.5 teaspoon ground cinnamon
• 1 pinch ground cloves, or more to taste
• 1 pinch ground nutmeg, or more to taste

Instructions

1. Preheat your oven to 325 degrees F (165 degrees C).
2. In a large bowl, use an electric mixer to beat cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, blending the cheesecake layer thoroughly after each addition to ensure a well-combined mixture.
3. Spread 1 cup of the batter evenly into the prepared graham cracker crust.
4. In the remaining batter, gently incorporate pumpkin puree, cinnamon, cloves, and nutmeg until the pumpkin layer is uniformly blended.
5. Carefully spread the pumpkin mixture evenly over the cheesecake layer.
6. Bake in the preheated oven for 35 to 40 minutes, or until the edges are puffed and the surface is firm, except for a slight jiggle in the center when gently shaken.
7. Remove from the oven and place on a wire rack to cool to room temperature for 1 to 2 hours.
8. Refrigerate for a minimum of 3 hours, or ideally overnight, to allow the cheesecake to set completely before slicing and serving.

Nutrition

• Calories: 415 kcal
• Fat Content: 28 g
• Fiber Content: 1 g
• Sodium Content: 354 mg
• Protein Content: 7 g
• Cholesterol Content: 108 mg
• Carbohydrate Content: 35 g
• Saturated Fat Content: 14 g
• Unsaturated Fat Content: 0 g