Double-Layer Pumpkin Cheesecake

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 325 degrees F (165 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Beat cream cheese, sugar, and vanilla extract together in a large bowl with an electric mixer until smooth. Add eggs, one at a time, blending cheesecake layer until well combined after each addition.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Spread 1 cup batter in crust.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Add pumpkin puree, cinnamon, cloves, and nutmeg to remaining batter; stir gently until pumpkin layer is well blended.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Carefully spread on top of cheesecake layer.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Bake in the preheated oven until edges puff and surface is firm except for a small spot in center that jiggles when the pan is gently shaken, 35 to 40 minutes.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Remove from the oven, set on a wire rack; cool to room temperature, 1 to 2 hours.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Refrigerate until set, at least 3 hours or overnight, before slicing.'}

📊 Nutrition Facts

Per serving (8 servings total)

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