Double Layer Pumpkin Cheesecake
Our Double Layer Pumpkin Cheesecake is the best of both worlds, a delicious cheesecake with all the flavors of pumpkin pie with a gingersnap crust. If you're looking for the best pumpkin cheesecake recipe this is it!
Rest and Refrigerate
double layer pumpkin cheesecake, gingersnap crust, pumpkin cheesecake
1 1/2 cups
about 3/4 of 16 oz box
softened & room temp
100% pure pumpkin
do not use pie filling
homemade whipped topping
gingersnaps for garnishing
Preheat your oven to 350 degrees F.
Prepare a 9-inch springform baking pan by lining it with parchment paper
Spray the bottom and sides with a baking spray or use butter and then dust with flour.
Using a food processor, grind up the gingersnap cookies until crumbs.
Add butter and sugar into the crumbed cookies and then place into the bottom of the springform pan smashing down to form the crust.
In a large bowl beat the cream cheese, vanilla, and 3/4 cup of the sugar until it's smooth and creamy.
Mix in the eggs one at a time.
Now add in the sour cream and give another mix.
Pour 2 cups of this cheesecake batter onto the prepared pie crust.
To the remaining cheesecake mixture add the pumpkin and spices and mix until fully combined.
Pour the pumpkin cheesecake mixture over the first layer of cheesecake filling very carefully and then spread to edges.
Bake for the pumpkin cheesecake for 60 minutes with a water bath or until the sides are set and the middle has a little jiggle.
After 60 minutes crack the oven door and turn it off allowing the cheesecake to cool in the turned-off oven for 60 minutes.
After cooling in the oven transfer to the fridge for a minimum of 3 hours to allow it to chill.
Finish by garnishing the top with homemade whipped topping dollops and a few gingersnap cookies.