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Pumpkin Pie Cheesecake

I love a good deal and this one may very well be the most tastiest of them all.  This double layered pumpkin pie cheesecake truly appeals to the greedy “eyes bigger than her stomach” squishy monster inside of me.  It packs a fresh Autumn punch with its distinct layers of both cheesecake and pumpkin pie.  See?  You can have your cake and eat it too!

5.0 from 2 reviews
Pumpkin Pie Cheesecake
 
Prep time
Cook time
Total time
 
Author:
Serves: One 8" Cheesecake
Ingredients
Crust
  • 1½ c gingersnap/graham cracker crumbs
  • 6 tb melted, unsalted butter
Cheesecake
  • 2 8oz blocks soft cream cheese
  • ½ c sugar
  • 2 ts vanilla extract
  • 2 room temperature eggs
Pumpkin Pie
  • 2 c pumpkin puree
  • 1 c brown sugar
  • ½ ts fine salt
  • 2 room temperature eggs
  • ½ c cream
  • 2 ts vanilla extract
  • 1 ts pumpkin spice
Instructions
  1. In the bottom of a 8-10" springform pan*, press the crumbs with the butter into a crust. Bake at 350 for about 8 minutes. Cool.
  2. In a bowl, cream together the cheese and sugar. Splash in the vanilla and one egg at a time. Be careful not to mix in too much air. Set aside.
  3. In a food processor {you can also mix by hand}, blend together everything for the pumpkin pie.
  4. Layer in the cheesecake then, the pumpkin pie.
  5. Double wrap the pan in tin foil and set in a larger baking pan. Bake in a water bath at 350 for 45-60 minutes*
  6. If you have the time, allow to sit in the oven, turned off for about 30 minutes. Take out and cool on the counter for an hour or two then refrigerate to set overnight.
Notes
*If baking in several smaller pans {I used a few 4" pans}, reduce the heat. Mine took 25-35 minutes.

{This would pair perfectly with some salted caramel sauce}

Love,

Your Squishy Monster ^.~

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