Layered Pumpkin Cheesecake Recipe

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This twist on a dessert favorite makes it the perfect holiday dessert. The spices and pumpkin are the perfect complement to the creamy goodness of the cheesecake.
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Servings:
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Ingredients
  • CRUST:
  • 2 cups crushed ginger snaps
  • 4 tablespoons butter - melted
  • FILLING:
  • 4 packages cream cheese - softened
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 15 ounces pumpkin , packed solid
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • whipped topping for garnish
Directions
PREP
20 mins
COOK
1.5 hrs
READY IN
2 hrs
FOR CRUST:
  • Preheat oven to 300 degrees F.
  • Generously butter inside of springform pan.
  • In a small bowl, combine crushed ginger snaps and melted butter. Press into the bottom and up 1-inch on the sides of the springform pan.
  • Bake for 8 minutes. Remove from oven and cool on a wire rack for at least 5 minutes.
FOR FILLING:
  • Beat softened cream cheese in a large bowl on medium speed until smooth. Add sugar to cream cheese and beat an additional 1 minute on medium speed. Add vanilla extract. Beat in eggs, one at a time, on low speed. Beat just enough to blend each egg.
  • Pour 3 cups of this mixture on top of the crust.
  • Add pumpkin and spices to the remaining cream cheese mixture. Whisking to combine throughly.
  • Pour pumpkin mixture on top of cream cheese layer.
  • Fill a shallow pan with hot water and place on oven rack just below the rack that cake will be placed on.
  • Bake for 1 hour and 25 minutes or until edges are firm and cake jiggles slightly in the middle.
  • Turn the oven off, open the door at least 4 inches, and leave cheese cake in oven for an additional 30 minutes. Remove from oven and place on wire rack for an additional 30 minutes.
  • Once cooled, loosen edges from the sides of the pan by running a knife around the edge of the cheesecake. Allow to cool completely. Cover and chill a minimum of 4 hours or overnight. Remove the sides of the springform pan and transfer cheesecake to a serving plate. Garnish as desired.
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CRUST

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