3-step Double Layer Pumpkin Cheesecake

Creating a homemade Double Layer Pumpkin Cheesecake is a delicious treat for any season. Here's a simplified 3-step recipe:

Ingredients: For the Crust:

For the Pumpkin Layer:

For the Cheesecake Layer:

Instructions:

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with the butter.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even crust.

Step 2: Make the Pumpkin Layer

In a large mixing bowl, combine the pumpkin puree, granulated sugar, cinnamon, nutmeg, cloves, and two eggs. Mix until well combined.

Pour the pumpkin mixture over the crust in the springform pan, spreading it out evenly.

Step 3: Add the Cheesecake Layer

In another mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth.
Add the two remaining eggs and continue to beat until the mixture is creamy and well blended.
Carefully spread the cream cheese mixture over the pumpkin layer in the pan, covering it evenly.

Baking:

Place the springform pan in the preheated oven and bake for approximately 45-50 minutes, or until the edges are set, and the center is slightly jiggly.
Remove the cheesecake from the oven and let it cool in the pan on a wire rack for about 10-15 minutes.
Run a knife around the edge of the cheesecake to loosen it from the pan. This helps prevent cracking as it cools.
Allow the cheesecake to cool completely in the pan, then refrigerate it for at least 4 hours, or overnight, to set.
Before serving, you can garnish the cheesecake with whipped cream, cinnamon, or additional graham cracker crumbs if desired.

Enjoy your homemade Double Layer Pumpkin Cheesecake!