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Denver Recipes - Layered Pumpkin Cheesecake

Picture of Michelle Fitzgerald

 

Layered-Pumpkin-Pie-Cheesecake-19-3

Layered Pumpkin Cheesecake

》 Crust

  • 2 packs of graham crackers
  • 1 stick butter (melted)
》 Cheesecake Filling
  • (4) 8 oz pkg cream cheese (softened)
  • 1 cup white sugar
  • 1 tsp vanilla
  •  eggs
  • 1 cup pumpkin puree
  • 1 1/2 tsp pumpkin spice

》 Sour Cream Topping

  • 8 oz sour cream
  • 1/4 cup sugar (to taste)
  • 1 tsp vanilla
 
》 Directions
 
  1. To prepare crust, crush graham crackers until in a fine dust.  Mix graham crackers with melted butter. Pat mixture down in the bottom of a springform pan firmly.  This will likely make more than you need to use.  I like to bring mine up the side of the pan slightly.
  2.  For the cheesecake filling, combine cream cheese, sugar and vanilla.  Mix at medium speed until smooth.  Once smooth, blend in eggs.
  3. Reserve 2 cups of your cream cheese mixture, set aside.
  4. Pour the remaining cream cheese mixture onto your crust in the pan.
  5. In the mixture you reserved, stir in pumpkin puree and pumpkin spice.  Pour this mixture gently onto the top of your plain cream cheese layer in the pan.
  6. For topping, combine sour cream and sugar, set aside.
  7. Bake for 30 to 40 minutes or until center is almost set.  Carefully remove cheesecake and coat top with your sour cream mixture. 
  8. Put cheesecake with topping back in oven to bake for another 5-15 minutes.  Once center is set, let it cool gently in oven before moving to refrigerator to cool for 4 hours.
  9. Cut, serve, enjoy.

 

If you're in the market to buy/sell a home, or you just want to chat about real estate, let’s connect!  We're happy to share market resources, vendor referrals or anything else that would be helpful in your journey.

 

Michelle Fitzgerald
Real Estate Broker, Realtor®

email: michelle@michellesellsdenver.com
Instagram: https://www.instagram.com/michelle_sellsdenver/