Pumpkin Cheesecake Recipe for Beginners (How to Make 2-Layer Pumpkin Cheesecake Fall Dessert)
Making the best pumpkin cheesecake recipe for beginners. In this recipe video, we'll show you how to make 2-layer pumpkin cheesecake. This Fall dessert is a great alternative to pumpkin pie!
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This pumpkin cheesecake recipe is easy and has that delicious pumpkin flavor. It tastes exactly like a cheesecake that crossed paths with a pumpkin pie, which is as good as it sounds. The only thing difficult about this cheesecake is waiting for it to cool down so you can chow down! This pumpkin cheesecake is delicious by itself but is just amazing when you add some of caramel sauce and whipped cream. This is the perfect thanksgiving dessert. It’s inspired by Autumn, Fall recipes and makes your home smell incredible. Cheesecake is so delicious but you can make it even better by adding pumpkin!
If you love this how to make the best pumpkin cheesecake, let us know what you think in the comments below! #dished #pumpkin #cheesecake
Ingredients for making pumpkin cheesecake recipe:
120 grams graham crackers
1/4 cup of butter (melted)
16 ounces cream cheese (softened)
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 large eggs eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground clove
1 pinch ground nutmeg
Frozen whipped topping (thawed)
Instructions for making the best 2-layer pumpkin cheesecake:
- First in a large bowl add your crushed graham crackers
- Now add your melted butter to the bowl
- Mix everything together
- Now in a cake mold pour in your graham cracker mixture
- Pack in the mixture using a glass
- Wrap parchment paper around the edges
- In a large bowl add your cream cheese
- Followed by adding your sugar
- Now add in your vanilla extract
- Mix everything together
- Now gradually add in your eggs
- Set aside 1 cup of your batter
- Now add your pumpkin puree to the bowl
- Followed by your ground cinnamon
- Season lightly with your ground clove
- And also with your ground nutmeg
- Add your first layer of cheesecake mixture into the pan
- Smooth it out with a spatula
- Now add your layer of pumpkin infused cheesecake mix
- Smooth it out by shaking the dish
- Wrap the outside of the dish in aluminium foil
- In a deep baking sheet add 1 inch of water
- Put your cake mold in the water bath sheet
- Bake in the oven at 325F for 35-40 minutes
- Add some whipped topping on top
- Your pumpkin cheesecake is now ready to serve
➡️ If you recreate this pumpkin cheesecake recipe please link and mention us in your video so we can find you and give you a shout out!
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Thanksgiving Treat! || Double Layer Cheesecake Pumpkin Pie
Do you know what you're bringing to Thanksgiving this year? If not, we got you! Allow Karen Delgado of MiCocinaRapida to walk you through her amazingly delicious Double Layer Cheesecake Pumpkin Pie recipe. See below for recipe!
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Ingredients:
25 Oreo cookies
5 Tablespoons of melted butter
4 (8 oz.) Cream Cheese bricks
4 eggs
1 ½ Cups of Sugar
1 Cup of Pumpkin Puree
1 Tablespoon of Vanilla Extract
1 ½ Teaspoons of Cinnamon
½ Teaspoon of Ginger
¼ Teaspoon of Ground Cloves
Instructions:
For the Crust:
- In a food processor, process the 25 Oreo cookies and 5 tablespoons of melted butter. The cookie crumb mixture should stick together when squeezed.
- Pour into a springform pan and spread evenly to form the bottom layer of your crust. Place in freezer to set while you make cake filling.
For the Filling:
Step 1:
- Make sure your cream cheese is at room temperature, and place it in a mixing bowl
- Add the sugar and mix until it is creamy with no lumps
- Add the eggs, one at a time
- Add vanilla extract
- When all ingredients have been mixed together completely, place half of the filling in a separate mixing bowl (for the pumpkin pie layer!)
- Spread the other half of the batter evenly onto the Oreo cookie crust. Give it a little shake to make sure it is spread evenly.
Step 2:
- In the remaining batter add: the cinnamon, ginger, cloves and pumpkin puree.
- Mix together until well blended
- Spread pumpkin pie mixed batter evenly over cream cheese layer. Be sure to do this gently to keep them separate.
- Bake in a pre-heated oven at 300 degrees for 45-50 minutes (until center is set).
Let cool completely, then refrigerate for at least 3 hours (overnight is ideal)
After pie has been chilled release from springform pan & enjoy!
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Layered Pumpkin and Cream Cheese Pie | Thanksgiving 2022
This Layered Pumpkin Pie recipe is inspired by a recipe that I tried at my Mother-in-law’s house the first Thanksgiving that I ate with my husband’s family. The top layer is a smooth custard like pumpkin pie, and the bottom layer is a tart cream cheese layer that beautifully balances the top layer. Those two layers are piled in to a gingersnap crust (though the original recipe uses a pre-made graham cracker crust. I hope you try this with your family this Thanksgiving.
The original recipe can be found here:
Here is my version of this easy to make pumpkin pie!
Layered Pumpkin Pie from Alicia’s in the Kitchen
Gingersnap Crust-
10 ounces of gingersnap cookies, crushed to make 2 c. of crumbs
1 T. sugar
6 T. melted butter
Whipped Cream-
8 ounces heavy cream
2 T. sugar
1 tsp. vanilla flavoring
Cream Cheese Layer-
8 ounces cream cheese
1 tsp. vanilla
2 T. sugar
1 T. milk
Pumpkin Layer-
15 ounce can of pumpkin
(2) 3.4 ounce boxes of instant vanilla pudding
1 cup of milk
1 tsp. cinnamon
½ tsp. ginger
¼ tsp. cloves
Preheat oven to 350 degrees. Combine gingersnap crumbs, 1 T. sugar, and butter. Press in to a deep pie dish, and bake for 5 to 7 minutes. Allow to completely cool before adding filling.
For the whipped cream (half will be used in the cream cheese layer, and half will go on top), whip cream to soft peaks. Add vanilla and 2 T. sugar, and whip to stiff peaks. Store in the refrigerator till ready to use.
For the cream cheese layer, beat together cream cheese, vanilla, 2 T. sugar and milk. When well combined and a little fluffy, fold in half of the whipped cream that you made earlier (reserving the other half to go on top of the pie). Spread mixture in to the bottom of the cooled gingersnap crust.
For the pumpkin pie layer, combine pumpkin, vanilla pudding, 1 c. milk, cinnamon, ginger and cloves. Whisk together on medium speed for 2 minutes (can also whisk by hand). Layer pumpkin pie mixture in to the gingersnap crust over the top of the cream cheese mixture.
To finish, either decoratively pipe remaining whipped cream on to the top of the pie, or serve on the side. Allow pie to sit in the fridge for at least 4 hours to allow the filling to set (overnight is even better). Enjoy!
No Bake Double Layer Pumpkin Pie
Once you have this, you'll never bake pumpkin pie again!
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If you don't like pumpkin pie, this recipe just might change your mind.
Recipe: This divine dessert (made of a cream cheese layer, a pumpkin pie layer, and the graham cracker crust) will be one of those recipes that will leave people craving for more!
Double Layer No-Bake Pumpkin Pie
LAYER 1 INGREDIENTS
● 1 pkg. (8 oz.) cream cheese, softened
● 1 Tbsp. sugar
● 1 Tbsp. milk
LAYER 2 INGREDIENTS
● 1 cup milk
● 1/2 tub (4 oz.) whipped topping, thawed
● 1 can (15 oz.) pumpkin
● 2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding
● 1 tsp. ground cinnamon
● 1/2 tsp. ground ginger
● 1/4 tsp. ground cloves
OTHER INGREDIENTS
● 1 ready-to-use graham cracker crumb crust (6 oz.)
● 1/2 tub (4 oz.) whipped topping, thawed (for serving)
INSTRUCTIONS
1. Beat cream cheese, sugar and 1 Tbsp. milk in a large bowl and blend until smooth. Stir in
half the whipped topping and mix with spatula until smooth. Spread the mixture into the
bottom of the graham cracker crust.
2. Mix pumpkin, spices, and milk together in a bowl. Blend in the dry pudding mixes for 2
minutes, mixture will become thicker. Spread your pumpkin mixture over the cream cheese
layer.
3. Cover and refrigerate 4 hours or more.
4. Serve topped with whipped topping.
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What's for Dinner? - Double Layer Pumpkin Cheesecake
We answer that age-old question... What's for Dinner? This week, Molly shares a seasonal after dinner treat that combines two family favorites. It's Double Layer Pumpkin Cheesecake! For more information and this complete recipe, check out SentryFoods.com