Pumpkin pie layered cheesecake

A layer of pumpkin pie filling is sandwiched between layers of vanilla cheesecake for the ultimate holiday dessert: a pumpkin pie layered cheesecake.

Pumpkin pie layered cheesecake

Pumpkin pie layered cheesecake
Ingredients for the graham cracker crust

1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
2 tablespoons sugar
2 teaspoons McCormick Pumpkin Pie Spice

Ingredients for the cheesecake filling

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 teaspoons McCormick Pure Vanilla Extract

Directions for the graham cracker crust

Preheat oven to 325 F. For the Crust, mix all ingredients in medium bowl. Press evenly onto bottom and up sides of 9-inch springform pan.

Ingredients for the cheesecake 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 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.

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.

Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.

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Serves 12



Nutrition information (per serving): Calories: 459; Cholesterol: 149mg; Sodium: 361mg; Protein: 8g; Total Fat: 31g; Fiber: 2g; Carbohydrate: 37g



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