Double-Layer Pumpkin Cheesecake Recipe

Name: Double-Layer Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups crushed gingersnap cookies (about 30 cookies); 3/4 cup chopped pecans, toasted; 1 tablespoon sugar; 1/8 teaspoon salt; 1/4 cup butter, melted; 1 package (8 ounces) cream cheese, softened; 1/3 cup sugar; 1 large egg, lightly beaten; 1 teaspoon vanilla extract; 2 large eggs, lightly beaten; 1-1/3 cups canned pumpkin; 1/2 cup sugar; 1 teaspoon pumpkin pie spice; 1/8 teaspoon salt; 2/3 cup heavy whipping cream; Sweetened whipped cream, optional; Toasted chopped pecans, optional

Servings: persons

1-1/2 cups crushed gingersnap cookies (about 30 cookies)
3/4 cup chopped pecans, toasted
1 tablespoon sugar
1/8 teaspoon salt
1/4 cup butter, melted
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1-1/3 cups canned pumpkin
1/2 cup sugar
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
2/3 cup heavy whipping cream
Sweetened whipped cream, optional
Toasted chopped pecans, optional

1
Preheat oven to 325u00b0. Pulse first four ingredients in a food processor until ground. Add butter; pulse to blend. Press mixture onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Refrigerate while preparing filling.
2
For cheesecake layer, beat all ingredients until smooth. For pumpkin layer, whisk together eggs, pumpkin, sugar, pie spice and salt; gradually whisk in cream. Spread cheesecake mixture onto crust; cover with pumpkin mixture.
3
Bake on a lower oven rack until filling is set, 55-65 minutes. Cool at least 1 hour on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and pecans.

857

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1-1/2 cups crushed gingersnap cookies (about 30 cookies), 3/4 cup chopped pecans, toasted, 1 tablespoon sugar, 1/8 teaspoon salt, and more.

Yes, Double-Layer Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double-Layer Pumpkin Cheesecake

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