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Pumpkin cheesecake

Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Additional time 4 hours
Total Time 4 hours 55 minutes
Servings 8

Equipment

  • Electric mixer
  • Oven

Ingredients
  

Cheesecake layer

  • 2 ounces of Softened cream cheese
  • ½ tsp of vanilla extract
  • ½ cup of white sugar
  • 9 inch of ready prepared graham cracker crust
  • 2 large eggs

Pumpkin layer

  • ½ cup of pumpkin puree
  • ½ tsp of ground cinnamon
  • 1 pinch of ground cloves or add more if you like
  • 1 pinch of ground nutmeg or add more if you like

Instructions
 

  • First preheat your oven to 165°C (or 325°F)
  • Using electric mixer, mix cream cheese, vanilla, and sugar in a large bowl until getting a smooth mix to make the cheesecake layer
  • Add each eggs one after the other and blend well. Then add 1 cup of batter into the graham cracker crust.
  • Start making your pumpkin layer by adding pumpkin puree, nutmeg, cinnamon and cloves to remaining batter and blend well by stirring gently.
  • Then spread the batter on the top of the cheesecake batter already on the graham crust.
  • Bake in the oven until the surfaces are firm and edges are puffy, but a small spot in the center of the cheesecake jiggles when gently shaken. Bake for nearly 35-40 minutes,.
  • After baking place it on a wire rack to cool to room temperature for 1 - 2 hours.
  • Refrigerate overnight or at least for 3 hours before serving

Notes

  • One serving contains 415 calories.
  • Refrigerate at least for 3 hours