Double Layer Pumpkin Cheesecake
User Reviews
5.0
15 reviews
Excellent
Double Layer Pumpkin Cheesecake
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Double Layer Pumpkin Cheesecake: two layers of cheesecake, one vanilla and one spiced pumpkin, in a buttery crust. Top with caramel, whipped cream, and more graham crackers crumbs! The perfect Thanksgiving dessert.
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Ingredients
For the crust
- 1 & 1/2 cups Graham cracker crumbs 9 whole sheets
- 1/3 cup sugar
- 1/4 teaspoon cinnamon optional
- 1/4 teaspoon salt
- 5 tablespoons melted butter
For the crumble
- 1 cup Graham cracker crumbs 6 whole sheets
- 3 tablespoons sugar
- 2 tablespoons butter melted
For the cheesecake
- 3 (8-oz) packages cream cheese softened
- 1 cup white sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1/2 cup sour cream
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ginger
For the caramel sauce
- 1/4 cup butter
- 1/2 cup brown sugar
- 2 tablespoons corn syrup
- 1/8 teaspoon baking soda
- 1/2 teaspoon vanilla
- 1 tablespoon butter
- 3-4 tablespoons milk added slowly
To garnish
- Whipped Cream
Instructions
For the Crust and Crumble:
- Preheat oven to 350 degrees. Add 9 whole graham crackers sheets to the bowl of a food processor and pulse until it turns to fine crumbs. Or put them in a ziplock bag and pound out all your feelings with a rolling pin.
- Add 1/3 cup sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Melt 5 tablespoons butter in a small bowl and add to the mixture. Pulse to combine, or stir.
- Use a glass or a measuring cup to press the graham cracker crumbs into a 9 inch springform pan. Press it 2 inches up the sides. Place it on a large baking sheet.
- Make the crumble: crush 6 whole graham cracker sheets to make about 1 cup of crumbs. Add 3 tablespoons sugar and stir in 2 tablespoons melted butter. Use your hand to squeeze the crumbs into a few rough crumbly chunks (it doesn't have to be perfect), and place on the baking sheet beside the springform pan.
- Bake at 350 for 10 minutes.
- Remove from the oven and let cool completely. (I put mine in the freezer to speed this up, only took 10 minutes.) Place the crumbles in a bowl, cover, and set aside.
For the Cheesecake:
- Lower the oven temperature to 325. Bring a large pot of water to bowl. Place a 9x13 inch pan on the lowest rack in your oven.
- In a large bowl or stand mixer, beat softened cream cheese for 4 minutes, stopping to scrape the sides and bottom.
- Add 1 cup sugar, 1/4 teaspoon salt, and vanilla. Beat until smooth, about 2 minutes.
- Fold in sour cream.
- Blend in eggs one at a time. Make sure they are well incorporated, and scrape the bottom and sides of the bowl.
- Remove 1 cup of batter and spread into the bottom of your crust; set aside.
- Add pumpkin, cinnamon, nutmeg, cloves and ginger to the remaining batter and beat until well blended. Carefully spread over the batter in the crust.
- When your pot of water is boiling, pour it into the 9x13 inch pan on the lower rack in your oven. This will create a lot of moisture in the oven, and help keep your cheesecake from cracking.
- Place the cheesecake on a baking sheet on a rack set in the middle of the oven.
- Bake at 325 for about 45 minutes, or until center is almost set. The center of the cheesecake should still wobble a bit when you shake the pan. The edges should be set.
- Do not take the cheesecake out of the oven. Turn off the oven and open the door all the way for a minute or so, to lower the temperature in the oven, then leave the door open halfway. Let the cheesecake come to room temperature in the cracked oven for about 2 hours. If you take it out earlier than than, don't put it in the fridge right away, let it sit on the counter for a bit. When a baked cheesecake changes temperature rapidly, it cracks. Go slow.
- When the cheesecake is no longer warm, cover with plastic wrap and chill in the fridge for 3 hours at least, or overnight.
For the Caramel Sauce:
- In a small saucepan over medium heat, melt 1/4 cup butter. Stir in brown sugar and corn syrup. Bring to a boil, stirring constantly.
- Boil without stirring 4 minutes over medium heat. Set a timer.
- Remove from heat and stir in baking soda and vanilla.
- Stir in 1 tablespoon butter.
- Slowly stir in 3 tablespoons milk, 1 tablespoon at a time. Let the caramel sit at room temperature, and stir occasionally. Add in more milk if it seems like it's too thick. You want it to get to a good drizzling consistency to serve with your cheesecake. You can reheat it over low heat if it gets too hard.
- Serve cheesecake drizzled with caramel sauce and sprinkled with graham cracker crumbles. Whipped cream would be a fabulous idea too!
Notes
- Source: My dear friend Sarah, who modified it from Allrecipes.com. Then I modified it some more :)
Nutrition Information
Show Details
Serving
1slice
Calories
664kcal
(33%)
Carbohydrates
66g
(22%)
Protein
8g
(16%)
Fat
43g
(66%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
155mg
(52%)
Potassium
240mg
(7%)
Fiber
2g
(8%)
Sugar
53g
(106%)
Vitamin A
5282IU
(106%)
Vitamin C
1mg
(1%)
Calcium
130mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 664 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 664kcal | 33% |
| Carbohydrates | 66g | 22% |
| Protein | 8g | 16% |
| Fat | 43g | 66% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 155mg | 52% |
| Potassium | 240mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 53g | 106% |
| Vitamin A | 5282IU | 106% |
| Vitamin C | 1mg | 1% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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