Layered Pumpkin Cheesecake

Popular
Health score
1%
Layered Pumpkin Cheesecake
635 min.
16
395kcal

Suggestions


Indulge in the delightful flavors of fall with our Layered Pumpkin Cheesecake, a dessert that beautifully combines the rich creaminess of traditional cheesecake with the warm, spiced essence of pumpkin. Perfect for gatherings, this show-stopping dessert serves 16 and is sure to impress your family and friends. With a buttery gingersnap crust that adds a delightful crunch, each slice offers a harmonious blend of textures and flavors that will leave everyone craving more.

What sets this cheesecake apart is its unique layered approach. The bottom layer features a smooth and creamy cheesecake base, while the top layer is infused with pumpkin and aromatic spices like ginger, cinnamon, and nutmeg, creating a seasonal treat that captures the essence of autumn. Not only is it a feast for the taste buds, but it also presents beautifully, making it an ideal centerpiece for your dessert table.

With a preparation time of just over 10 hours, including chilling, this cheesecake is perfect for making ahead of time. Whether you're celebrating a special occasion or simply treating yourself, our Layered Pumpkin Cheesecake is a must-try recipe that will elevate your dessert game. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that will be the highlight of any meal!

Ingredients

  • cups cookie crumbs ( 32)
  • 0.3 cup butter melted
  • 32 oz cream cheese softened
  • 1.5 cups sugar 
  •  eggs 
  • cup pumpkin pie filling/mix canned (not pumpkin pie mix)
  • 1.5 teaspoons ground ginger 
  • teaspoon ground cinnamon 
  • 0.3 teaspoon nutmeg 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk
  • wire rack
  • hand mixer
  • aluminum foil
  • springform pan

Directions

  1. Heat oven to 300°F. Grease 9-inch springform pan with shortening or cooking spray. Wrap foil around pan to catch drips. In small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up side of pan.
  2. Bake 8 to 10 minutes or until set. Cool 5 minutes.
  3. In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.
  4. Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
  5. Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.
  6. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
  7. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
  8. Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan.
  9. Place cheesecake on serving plate. Store cheesecake covered in refrigerator.

Nutrition Facts

Calories395kcal
Protein5.75%
Fat59.88%
Carbs34.37%

Properties

Glycemic Index
14.76
Glycemic Load
18.94
Inflammation Score
-8
Nutrition Score
7.2830434882123%

Nutrients percent of daily need

Calories:394.77kcal
19.74%
Fat:26.78g
41.21%
Saturated Fat:13.43g
83.92%
Carbohydrates:34.59g
11.53%
Net Carbohydrates:32.93g
11.98%
Sugar:23.6g
26.23%
Cholesterol:98.19mg
32.73%
Sodium:306.58mg
13.33%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.78g
11.57%
Vitamin A:2359.23IU
47.18%
Vitamin B2:0.25mg
14.42%
Selenium:9.44µg
13.48%
Manganese:0.22mg
10.82%
Phosphorus:99.57mg
9.96%
Vitamin B5:0.73mg
7.26%
Calcium:71.8mg
7.18%
Vitamin E:1.02mg
6.81%
Fiber:1.66g
6.65%
Folate:26.4µg
6.6%
Iron:0.86mg
4.8%
Vitamin B6:0.09mg
4.39%
Vitamin B1:0.06mg
4.32%
Vitamin B12:0.23µg
3.77%
Potassium:129.3mg
3.69%
Zinc:0.54mg
3.63%
Magnesium:11.51mg
2.88%
Vitamin B3:0.55mg
2.77%
Vitamin K:2.64µg
2.51%
Copper:0.04mg
2.19%
Vitamin D:0.22µg
1.47%