Double Layer Pumpkin Cheesecake
The perfect combination of pumpkin pie and cheesecake, this layered dessert is crowned with a pecan streusel topping. It's sure to become one of the most requested recipes at your holiday table!Image credit: Barefeet in the Kitchen
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 6 tbsp. butter unsalted
- 2 tbsp. sugar
- Pinch salt
Cheesecake layer
- 8 oz. cream cheese softened to room temperature
- ¼ cup sugar
- 1 tsp. vanilla
- 1 egg beaten
Pumpkin pie layer
- 1 ¼ cup pumpkin puree
- 1 cup evaporated milk
- 2 eggs beaten
- ¼ cup brown sugar
- ¼ cup white sugar
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. salt
Streusel topping (optional)
- 2 tbsp. all-purpose flour
- 2 tbsp. brown sugar
- 2 tbsp. butter softened
- ½ cup chopped pecans
Instructions
Crust
- Spray the bottom and sides of a 9- or 10-inch springform pan with non-stick spray and set aside.
- Mix graham cracker crumbs, sugar, and salt in a bowl. Add the melted butter and mix till all the crumbs are moistened.
- Press the mixture onto the bottom of the prepared pan and up the sides about an inch. Set aside while you prepare the filling.
Cheesecake layer
- In a medium bowl, beat the cream cheese till smooth and no lumps remain. Add the sugar, vanilla, and egg and beat until light and fluffy.
- Pour cheesecake batter onto the graham cracker crust and refrigerate for 1-2 hours (longer is fine).
Pecan streusel topping (optional)
- In a small bowl, combine the flour and sugar. Then add the softened butter and mix till evenly incorporated. The mixture should resemble small peas. Stir in the pecans and set aside.
Pumpkin pie layer
- Preheat oven to 350℉.
- In another bowl, add the pumpkin puree, evaporated milk, eggs, sugars, spices, and salt. Mix thoroughly.
- Remove the cheesecake layer from the refrigerator. Gently spoon the pumpkin mixture on top of the cream cheese layer.
- Bake in the preheated oven for 40-50 minutes (the bake time will be closer to 50 minutes for the 9-inch pan). Remove from oven and sprinkle evenly with streusel topping, if using. Return to the oven and bake for another 10-15 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cheesecake to cool completely, then refrigerate till thoroughly chilled, about 2-3 hours.
Notes
- A deep dish pie plate may be used in lieu of the springform pan, if desired. We've found that there is usually too much filling to fit in a 9-inch pie plate, but that the higher sides of the springform pan will accommodate it.
- To avoid having the cheesecake and pumpkin layers swirl together, be very gentle when spooning the pumpkin mixture over the cream cheese layer. If you prefer a marbled vs. layered appearance, then swirl away!
- As the rate at which ovens bake can vary greatly, be sure to adjust cooking times to meet your needs.
Nutrition Facts
Double Layer Pumpkin Cheesecake
Amount per Serving
Calories
518
% Daily Value*
Fat
32
g
49
%
Saturated Fat
16
g
100
%
Trans Fat
0.5
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
10
g
Cholesterol
131
mg
44
%
Sodium
410
mg
18
%
Potassium
316
mg
9
%
Carbohydrates
51
g
17
%
Fiber
3
g
13
%
Sugar
36
g
40
%
Protein
9
g
18
%
Vitamin A
6878
IU
138
%
Vitamin C
2
mg
2
%
Calcium
166
mg
17
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.