Description
A silky and spiced fall dessert that layers creamy vanilla cheesecake with luscious pumpkin, all on a buttery graham cracker crust. Perfect for Thanksgiving or anytime you crave a cozy, elegant treat.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup brown sugar
1/3 cup unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
Whipped cream
Extra pumpkin pie spice or cinnamon
Instructions
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan or line with parchment paper.
2. Combine graham cracker crumbs, brown sugar, and melted butter. Press into the pan. Bake for 10 minutes and set aside to cool.
3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract.
4. Pour half of the batter onto the crust and spread evenly.
5. In the remaining batter, mix in pumpkin puree and pumpkin pie spice. Gently layer it over the vanilla mixture.
6. Bake for 50–60 minutes, or until the edges are set and the center slightly jiggles.
7. Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
8. Refrigerate for at least 4 hours or overnight before serving.
9. Top with whipped cream and a sprinkle of spice before serving, if desired.
Notes
Make sure all dairy ingredients are at room temperature to avoid lumps.
Don’t rush the cooling process—cracks form when cheesecakes cool too fast.
For a flavor twist, replace graham crackers with gingersnaps for the crust.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 17g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: pumpkin cheesecake, fall desserts, layered cheesecake