Side Pannel
Pumpkin Pie Layered Cheesecake Recipe
Pumpkin Pie Layered Cheesecake Recipe
- Recipe Submitted by Cobb on 11/26/2014
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.
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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