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Two-layer pumpkin cheesecake
An elegant cheesecake that is fit for any dinner party. A digestive biscuit base is topped with a plain cheesecake layer and then a spiced-pumpkin cheesecake layer, before being baked. Enjoy as is or with a dollop of whipped cream.
Ingredients
Serves: 8
- 500g cream cheese, softened
- 100g caster sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 125g pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1 (23cm) prepared digestive biscuit base
Method
Prep:25min ›
Cook:40min ›
Extra time:4hr curing ›
Ready in:5hr5min
- Preheat oven to 180 C / Gas 4.
- In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs. Reserve 150g cream cheese mixture and set aside. Pour remaining mixture into biscuit base.
- Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain cheesecake layer.
- Bake in the preheated oven for 35 to 40 minutes or until centre of cheesecake is almost set. Allow to cool, then refrigerate 4 hours or overnight.
Cheesecake tips
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
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Reviews & ratings
Average global rating:
(135)
Reviews in English (111)
I scaled the recipe to 12 servings and increased the pumpkin puree and spices a little. I baked this in a 9-inch springform pan with a homemade crust. I used a water bath and added white chocolate curls to the top after it cooled a bit. It looked and tasted great! Everyone gave rave reviews and couldn't beieve it was homemade. For my crust: Combine 1 1/2 cups graham cracker crumbs, 1/3 cup confectioners sugar, and 1/4 teaspoon ground cinnamon in a bowl. Pour in 1/4 cup melted butter and mix well. Press into bottom of springform pan and bake for 10 minutes at 350 before adding filling to pan. - 23 Jan 2008 (Review from Allrecipes US | Canada)
this is a very pretty & delicious cheesecake! i added 1/2 c. of finely chopped pecans to my graham cracker crust & used a 9" springform pan (done in 40 minutes). i also liked how this cheesecake was less caloric then many of the other recipes offered here. many thanks jamie! - 04 Nov 2005 (Review from Allrecipes US | Canada)
I simply can't rave enough about this recipe. This was the first time I've ever made a cake/pie, and it turned out BEAUTIFUL and was absolutely delicious. When it was cut, the layers came out so well that everyone thought I had spent forever baking, but it only took me about 10 minutes to make. And did I mention that it was delicious?? Definitely try this recipe - everyone will love it. - 05 Dec 2002 (Review from Allrecipes US | Canada)