Last year a huge group of bloggers all posted pumpkin recipes on the same day and we had so much fun…we did it again! The #VirtualPumpkinParty. Our previous creations were Pumpkin Pancakes and Pumpkin Pie Ice Cream, but today I bring you Layered Pumpkin Cheesecake.
Now I love cheesecake just as much as the next person, but for some reason I often forget it exists. Is that weird? I rarely get dessert when we go out for dinner and I’ve heard horror stories of making your own, so unless I’m at the Cheesecake Factory I’m probably never going to be caught eating it.
Don’t let my bad habits rub off on you though! I promise this recipe is a piece of (cheese)cake. I decided to use a homemade graham cracker crust and a springform pan for a more traditional cheesecake look, but feel free to use a store-bought crust instead. It will be equally as delicious.
I plan on embracing the last few weeks of fall wholeheartedly! So I think that means this cheesecake will be making an appearance again soon. Be sure to check out all of the other #VirtualPumpkinParty recipes by searching this hashtag on social media. There’s over 100 of them!
Layered Pumpkin Cheesecake (from Laura Henline)
- 2 – 8oz packages cream cheese, softened
- 1/2 c white sugar
- 1/2 tsp vanilla
- 2 eggs
- graham cracker crust (store bought or homemade)
- 1/2 c pumpkin puree
- 1/2 tsp cinnamon
- pinch ground cloves or nutmeg
- With an electric mixer, beat cream cheese, sugar and vanilla together until smooth.
- Add eggs and combine one at a time.
- Remove ~1 cup of the batter and spread evenly into the crust.
- Add the pumpkin and spices to the remaining batter and stir together.
- Pour the pumpkin cream cheese mixture over the batter in the crust, carefully spreading it evenly.
- Bake at 325 degrees for 35-40 minutes, until the center is set.
- Cool and refrigerate over night.