Easy Layered Pumpkin Cheesecake Recipe
I broke my self-imposed ban on pumpkin-flavored treats until October 1st…but I did it for you.
You have to try this recipe!
Sometimes I just get in the mood to bake things. It makes me feel productive, and it calms my mind when I’m stressed.
I saw this recipe floating around on Facebook for ‘Pumpkin Cheesecake Pie’ and decided to give it a go.
I don’t know what makes it a cheesecake pie as opposed to…cheesecake…so I’m not calling it cheesecake pie. Because that’s not a thing.
It was really easy to make…except for that one part where I started spreading the cheesecake batter onto the crust, and then realized I was supposed to add eggs to it first…so I had to scrape it off the crust and do it over again. (There’s a reason I’m a radio DJ and not a professional chef.)
In any case, aside from my little flub, it was simple and quick, and while not as dense/creamy as a slice from say, The Cheesecake Factory, at least I can say I made it myself and I know exactly what’s in it. Even Mama C. approved.
(I’m not sure, but I believe with the exception of the crust, this is gluten-free, and I think as a substitute, a ground almond or pecan crust would be amazing with this.)
Layered Pumpkin Cheesecake
- 1 – 9 in. graham cracker pie crust
- 2 – 8 oz. packages cream cheese, softened
- 1/2 cup sugar
- 1/2 tsp. vanilla extract
- 2 eggs
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
(Note: I just used 1/2 tsp. of pumpkin pie spice instead of the individual spices, because it’s what I had available. It worked out fine for me.)
Preheat oven to 325°.
Add the cream cheese, sugar, and vanilla to a mixing bowl and beat until smooth.
Continue mixing, adding in the eggs one at a time.
Spread 1 cup of that batter onto the pie crust, and set it aside. (Keep in mind you have to put the crust on a cookie sheet to bake it, so you’re better off keeping it on the sheet as you fill the crust.)
Add pumpkin and cinnamon/cloves/nutmeg OR pie spice to the remaining batter and stir until well blended.
Carefully spread the pumpkin batter over the plain batter in the crust. (Do it slowly so the layers stay separate!)
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. (I jiggled the cookie sheet, and when the outside stayed still but the inside still moved a little, I took it out of the oven. Very scientific.)
Let cool, then refrigerate for at least 3 hours. If you put it right in the fridge, it will crack! Be patient!
That’s it! Slice and serve with whipped cream or ice cream!