A couple weeks ago, I said I’d start sharing recipes for foods that have pumpkin spice in them. I tried to hold off for as long as possible, but I’ve already seen multiple stores selling everything from pumpkin spice licorice to pumpkin spiced sauce for pasta. I’m going to start with a desert that has a layer of pumpkin pie between two layers of cheesecake. Difficulty is between easy and medium. The crust is the usual graham cracker crust, but you’ll be mixing a bit of pumpkin spice in it. The cheese cake is a typical recipe except for the layer of canned pumpkin that you’ll be working into the middle. There’ll be a little finagling with that, but nothing complicated. You can find all the ingredients and instructions on my blog at B1073.com.
- 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® All Natural Pure Vanilla Extract
How to Make a Pumpkin Pie Layered Cheesecake
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.