• Prep Time: 20 mins
  • Cooking Time: 50 mins
  • Serves: 12 Servings

Pumpkin Pie Layered Cheesecake Recipe

  • Recipe Submitted by on

Category: Side Dishes, Holiday, Desserts

 Ingredients List

  • ~~ Graham Cracker Crust ~~
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 2 tablespoons sugar
  • 2 teaspoons McCormick® Pumpkin Pie Spice
  • ~~ 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

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.

For the 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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