Double-Layer Pumpkin Cheesecake
An alternative to pumpkin pie, a double-layer pumpkin cheesecake actually tastes better when it gets a chance to chill in the fridge for two or three days.
Ingredients
- pumpkin purée (1 cup)
- cream cheese (2 cups)
- sugar (3 tablespoon)
- eggs (3 medium)
- pumpkin pie filling (1 can)
- vanilla extract (1 teaspoon)
- whipped cream (1 cup)
- spices (0.5 teaspoon)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, beat the cream cheese and sugar together until smooth.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the pumpkin pie filling and spices until well combined.
- Pour half of the cheesecake mixture into a greased 9-inch springform pan.
- Add pumpkin purée on top and swirl gently with a knife.
- Pour the remaining cheesecake mixture over the pumpkin layer and smooth the top.
- Bake for 50 to 60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for about an hour.
- Chill in the refrigerator for at least two days to enhance the flavor.
- Serve with whipped cream on top.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 400
- fat: 25 g
- sats: 15 g
- carbs: 35 g
- fibre: 3 g
- protein: 8 g
- salt: 0.4 g