Layered Pumpkin Cheesecake
Layered Pumpkin Cheesecake
Cheesecake with a layer of pumpkin filling in the middle? Sign me up. This cheesecake adds a yummy holiday twist using canned pumpkin and pumpkin pie spice to create a recipe perfect for everyone to enjoy.Recipe courtesy of McCormick
Prep Time
20
minutes
Cook Time
50
minutes
Servings
12
Total time: 1 hour, 10 minutes
Ingredients
- 1 1/2 cup graham cracker crumbs
- 1/3 cup butter, melted
- 2 tablespoon sugar
- 2 teaspoon mccormick® pumpkin pie spice
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 4 eggs
- 1 cup sour cream
- 1 can (15 ounces) pumpkin
- 1/4 cup flour
- 1 tablespoon mccormick® pumpkin pie spice
- 2 teaspoon mccormick® all natural pure vanilla extract
Directions
- Preheat oven to 325°F. For the crust, mix all ingredients in a medium bowl. Press evenly onto the bottom and up sides of 9-inch springform pan.
- For the filling, beat cream cheese and sugar in a 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 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 the crust. Gently pour pumpkin batter over top. Top with remaining vanilla batter.
- Bake 50 minutes or until center is almost set. Turn off oven; let cheesecake stand in oven 2 hours or until cooled. Remove from the oven.
- Refrigerate 4 hours or overnight. Run a small knife around the sides of the pan to loosen crust; remove sides of the pan. Store leftover cheesecake in the refrigerator.