Prep Time::20 mins
Cook Time::35 mins
Additional Time:: 4 hrs
Total Time:: 4 hrs 55 mins
Servings::8
Yield::1 (9-inch) cheesecake
Ingredients
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Cheesecake Layer:
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
½ teaspoon vanilla extract
2 large eggs
1 (9 inch) prepared graham cracker crust
Pumpkin Layer:
½ cup pumpkin puree
½ teaspoon ground cinnamon
1 pinch ground cloves, or more to taste
1 pinch ground nutmeg, or more to taste
Directions
Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).
AllRecipes / Julia Hartbeck
To make the cheesecake layer: Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until smooth. Add eggs, one at a time, blending well after each addition.
AllRecipes / Julia Hartbeck
Spread 1 cup batter in the graham cracker crust.
AllRecipes / Julia Hartbeck
To make the pumpkin layer: Add pumpkin puree, cinnamon, cloves, and nutmeg to the remaining batter; stir gently until well blended.
AllRecipes / Julia Hartbeck
Carefully spread on top of plain cheesecake batter in the crust.
AllRecipes / Julia Hartbeck
Bake in the preheated oven until the edges are puffed and the surface is firm except for a small spot in the center that jiggled when the pan is gently shaken, 35 to 40 minutes.
AllRecipes / Julia Hartbeck
Remove from the oven, set on a wire rack, and cool to room temperature, 1 to 2 hours.
AllRecipes / Julia Hartbeck
Refrigerate for at least 3 hours before serving, preferably overnight.
AllRecipes / Julia Hartbeck