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Pumpkin Pie Layered CheesecakePumpkin Pie Layered Cheesecake

Pumpkin Pie Layered Cheesecake

A layer of pumpkin pie filling is sandwiched between layers of vanilla cheesecake for the ultimate holiday dessert.
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Recipe - Save-on-Foods
Pumpkin Pie Layered Cheesecake Recipe
Pumpkin Pie Layered Cheesecake
Prep Time20 Minutes
Servings12
Cook Time50 Minutes
Calories459
Ingredients
1 1/2 cups (375 milliliters) graham cracker crumbs
1/3 cup (75 milliliters) butter, melted
2 tablespoons (30 milliliters) sugar
2 teaspoon (10 milliliters) Pumpkin Pie Spice
3 packages (8 ounces/250g each) cream cheese, softened
1 cup (250 milliliters) sugar
4 eggs
1 cup (250 milliliters) sour cream
1 can (15 ounces/425g) pumpkin
1/4 cup (60 milliliters) flour
1 tablespoon (15 milliliters) Pumpkin Pie Spice
2 teaspoons (10 milliliters) Pure Vanilla Extract
Directions
  1. Preheat oven to 325°F (160°C). For the Crust, mix all ingredients in medium bowl. Press evenly onto bottom and up sides of 9-inch spring-form pan.
  2. For the Filling, beat cream cheese and sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream; mix well. Remove 1 cup (250ml) batter to medium bowl; beat in pumpkin, flour and pumpkin pie spice until smooth. Stir vanilla into remaining plain batter. Pour 1/2 of the vanilla batter into crust. Gently pour pumpkin batter over top. Top with remaining vanilla batter.
  3. Bake 50 minutes or until center is almost set. Turn off oven; let cheesecake stand in oven 2 hours or until cooled. Remove from oven.
  4. Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.
20 minutes
Prep Time
50 minutes
Cook Time
12
Servings
459
Calories

Directions

  1. Preheat oven to 325°F (160°C). For the Crust, mix all ingredients in medium bowl. Press evenly onto bottom and up sides of 9-inch spring-form pan.
  2. For the Filling, beat cream cheese and sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream; mix well. Remove 1 cup (250ml) batter to medium bowl; beat in pumpkin, flour and pumpkin pie spice until smooth. Stir vanilla into remaining plain batter. Pour 1/2 of the vanilla batter into crust. Gently pour pumpkin batter over top. Top with remaining vanilla batter.
  3. Bake 50 minutes or until center is almost set. Turn off oven; let cheesecake stand in oven 2 hours or until cooled. Remove from oven.
  4. Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.