Double-Layer Pumpkin Cheesecake
This terrific recipe for Double-Layer Pumpkin Cheesecake was submitted by Tony Whittington.
3 (8-ounce) packages cream cheese
2 cups granulated sugar
3 teaspoons vanilla extract
3 large eggs
1 package graham crackers - crushed
1/2 cup unsalted butter
1 cup pumpkin purée
Ground cinnamon, ground cloves, ground nutmeg, ground ginger - as needed
2 cups sour cream
- Preheat oven to 325°F (160°C).
- Crust: Place crushed graham crackers in a 9-inch springform. Mix in 1/2 teaspoon of cinnamon and ginger, and a dash of nutmeg and cloves. Melt butter and pour over crumb mixture. Stir with a fork until crumbs are moistened and press evenly into bottom of springform.
- First Layer: Combine 1 package softened cream cheese and 1/4 cup sugar in a bowl. Beat until creamy. Add 1 egg and 1 teaspoon vanilla. Beat until smooth and creamy (about 1 minute). Spread evenly on top of crust.
- Second Layer: Combine 2 packages softened cream cheese and 3/4 cup sugar in a bowl. Beat until creamy. Add 2 eggs, 1 teaspoon vanilla, 1 cup pumpkin purée, 1/2 teaspoon cinnamon, and 1/4 teaspoon of cloves and nutmeg. Beat until smooth and creamy (1 to 2 minutes) Gently pour on top of first layer in springform.
- To Bake: Place springform into a pan filled with 1/2 to 1-inch of water. Bake in a preheated 325°F (160°C) oven until set. (1 to 1 1/4 hours). Once the cheesecake is set, turn off the oven and allow the cheesecake to remain in the oven with the door cracked for 4 to 6 hours.
- Topping: Combine sour cream, 1 cup sugar and 1 teaspoon vanilla in a bowl. Beat until smooth. Add more sugar to taste if necessary. Pour over top of cheesecake. Dust top of cake with cinnamon and nutmeg.
- Refrigerate overnight. Loosen edges of cheesecake with a small knife and remove the springform just prior to serving.
Makes 12 to 16 servings.