|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 17g||84%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 1g||4%|
|Total Sugars 21g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pumpkin desserts are a fan favorite in the fall, and this layered pumpkin cheesecake may just top the list. From the cinnamon-spiced graham cracker crust to the luscious double layer of vanilla and pumpkin fillings, this completely homemade cheesecake will look, and taste, like you spent half the day in the kitchen. No one will know it takes just minutes to prepare. It is beautiful when topped off with some whipped cream and caramel sauce, but is also perfect all on its own.
This recipe is made in a pie plate, so there's no need for a springform pan. Be sure to prepare the cheesecake at least four hours before you plan to serve it to give it plenty of chilling time.
For the Graham Cracker Crust:
2 cups finely crushed graham cracker
1/4 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
1/2 cup (4 ounces) unsalted butter, melted
For the Vanilla and Pumpkin Fillings:
24 ounces cream cheese, softened
3/4 cup light brown sugar, packed
3 large eggs
1 teaspoon pure vanilla extract
1 cup canned or homemade pumpkin puree
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups whipped cream, or whipped topping
1 cup caramel sauce, or butterscotch sauce
Gather the ingredients. Preheat the oven to 375 F.
Make the Crust
Combine the graham cracker crumbs, brown sugar, cinnamon, and melted butter in a large bowl. Mix thoroughly until all of the crumbs are blended into the butter.
Spread the crumbs in a 9 x 10-inch pie plate, and tamp down firmly over the bottom and the sides.
Bake for 12 minutes. Remove to a rack to cool. Reduce the oven temperature to 325 F.
Make the Fillings
In a large mixing bowl with an electric mixer, beat the cream cheese with the brown sugar until smooth and creamy. Add the eggs and vanilla and beat until well blended. Spread 1 1/2 cups of the cream cheese mixture into the cooled crust.
Into the remaining cream cheese mixture, beat the pumpkin, cinnamon, and nutmeg. Pour over the first layer.
Bake and Chill the Cheesecake
Bake the pie for 40 to 50 minutes, until set and just slightly jiggly in the center.
Cool on a rack. Cover and refrigerate until thoroughly chilled, 3 to 4 hours, before slicing.
Serve topped with whipped cream and drizzle with caramel or butterscotch sauce, if desired.
How to Store and Freeze
- Cover leftover cheesecake and store it in the refrigerator for up to five days.
- To freeze slices of cheesecake, wrap the individual slices in plastic wrap or aluminum foil and then place them in freezer bags. Freeze for up to one month and defrost in the fridge before serving.
Filling Amounts for a Smaller Pie
If you plan to use a smaller store-bought "ready" crust, cut all of the ingredient measurements by 1/3 (so 16 ounces cream cheese, 1/2 cup brown sugar, 2 eggs, 2/3 cup pumpkin), except use 1/2 teaspoon vanilla, 3/4 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Use 1 cup of the plain vanilla filling for the bottom layer and bake for 35 to 40 minutes.
- Graham Cracker Pecan Crust: Replace about 1/2 cup of the graham cracker crumbs with finely chopped pecans.
- Gingersnap Crust: Replace the graham cracker crumbs with finely crushed gingersnaps. Omit the cinnamon.
- Squash Cheesecake: Replace the pumpkin with butternut squash or Hubbard squash purée.
- Replace the cinnamon and nutmeg in the pumpkin pie filling with a pumpkin pie spice blend.
- To make graham cracker crumbs, pulse the cookies in a food processor or blender until fine crumbs form. Or place all of the graham crackers in a zip-close bag and use a rolling pin to crush them. It takes 12 full-sized graham crackers (rectangles) to make about 2 cups of fine crumbs.
- If your pie plate is slightly smaller, you might have a little extra filling. There's very little expansion when the cheesecake bakes, so you can fill the batter nearly to the rim. It's best to set the pan on a foil-lined rimmed baking sheet before placing it in the oven. The baking sheet will catch any drips and prevent a mess.
What's the difference between pumpkin puree, canned pumpkin, and pumpkin pie filling?
Pumpkin puree and canned pumpkin are essentially the same product—cooked, pureed pumpkin. Pumpkin pie filling, however, is a combination of pumpkin puree, warm spices, and sweetener. If the label doesn't indicate it is "pure" pumpkin, check the ingredients. There should only be one: pumpkin.