A layer of creamy pumpkin pie filling is sandwiched between layers of vanilla cheesecake for a memorable holiday dessert, in this recipe courtesy of McCormick.
Pumpkin Pie Layered Cheesecake
Makes 12 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Refrigerate: 4 hours
Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
2 tablespoons sugar
2 teaspoons McCormick Pumpkin Pie Spice
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1 can (15 ounces) pumpkin
1/4 cup flour
1 tablespoon McCormick Pumpkin Pie Spice
2 teaspoons McCormick Pure Vanilla Extract
1. Preheat oven to 325°F. For the Crust, mix all ingredients in medium bowl. Press evenly onto bottom of 9-inch springform pan.
2. 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.
3. 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.
4. Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.
Nutrition Information Per Serving: 459 Calories, Total Fat 31g, Saturated Fat 18g, Cholesterol 149mg, Sodium 361mg, Carbohydrates 37g, Fiber 2g, Protein 8g
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