Pumpkin Layered Cheesecake
Active Time: 45 minutes
Total Time: 2 hours + 3 hours in the refrigerator
Serving:
8 servings
- Large Round Mold
- Perforated Baking Sheet
boncook.com
Ingredients
Crust
- 1 1/2 cups graham crackers crumbs
- 1/4 cup melted butter
Filling
- 4 packages (8 oz each) cream cheese, softened
- 1 1/2 cups granulated sugar
- 4 eggs
- 1 cup (8 oz) canned pumpkin
- 2 teaspoons pumpkin pie spice
Garnish
- Whipped cream pumpkin pie spice
Instructions
- Heat oven to 300°F.
- Place Large Round Mold on Perforated Baking Sheet.
- In a medium size bowl, combine the graham cracker crumbs with the melted butter.
- With your fingers or the bottom of a glass, press the crust on the bottom of the Large Round Mold. Set aside.
- In the mixing bowl of a stand-up mixer, add cream cheese and sugar.
- With the paddle attachment on, beat on low speed until light and fluffy.
- Beat in eggs, one at a time, just until blended.
- Spoon half of the mixture over the crust and spread evenly.
- To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice. With a wire whisk stir until smooth.
- Carefully, spoon over mixture in mold.
- Bake the cheesecake in the preheated oven for 60-70 minutes or until just set.
- Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
- Refrigerate for at least 3 hours before serving.
- Top with whipped cream and dust with pumpkin pie spice.
Enjoy cooking from our bon COOK kitchen to yours!
