Pumpkin Layered Cheesecake has a shortbread crust with a layer of regular cheesecake and a layer of pumpkin cheesecake. So creamy and delicious!

Pumpkin Layered Cheesecake

Pumpkin Layered Cheesecake is perfect for fall entertaining, or if you want a yummy pumpkin cheesecake just because!

Pumpkin Layered Cheesecake is the first cheesecake I have made, ever! I was a little intimidated by the thought of making such a “complicated” dessert.

Pumpkin Layered Cheesecake has a shortbread crumb crust with a layer of regular cheesecake and a layer of pumpkin cheesecake. So creamy and delicious!

Knowing that it would take some trial and error to come up with my own recipe, I got on the internet and started narrowing down which recipe had all of the elements that I wanted.

Pumpkin Layered Cheesecake has a shortbread crumb crust with a layer of regular cheesecake and a layer of pumpkin cheesecake. So creamy and delicious!

I thought about making a crust-less cheesecake, they are my favorite. And tall. I wanted it to be tall, not a thin cheesecake. I didn’t find one that was tall and crust-less, that was baked.

Pumpkin Layered Cheesecake has a shortbread crumb crust with a layer of regular cheesecake and a layer of pumpkin cheesecake. So creamy and delicious!

So, I decided I needed to give it some sort of crust, (I really wanted this to come out well since I am investing so much time and money into it) but I didn’t want a graham cracker crust. I like them just fine, but I was thinking something different, that goes well with pumpkin.

Pumpkin Layered Cheesecake has a shortbread crumb crust with a layer of regular cheesecake and a layer of pumpkin cheesecake. So creamy and delicious!

Before being baked.

Then it occurred to me, why not use shortbread cookies. I love them anyway, and they would go so well with pumpkin. I will definitely be making some more cheesecakes with this shortbread cookie crumb crust.

Pumpkin Layered Cheesecake has a shortbread crumb crust with a layer of regular cheesecake and a layer of pumpkin cheesecake. So creamy and delicious!

The brand of shortbread cookies I used are “made by little elves”. But I am thinking that Girl Scout Cookie season is going to be here soon and I better stock-up!

Pumpkin Layered Cheesecake has a shortbread crumb crust with a layer of regular cheesecake and a layer of pumpkin cheesecake. So creamy and delicious!

I did step out of my comfort zone and changed up the recipe, it came out great. While it didn’t turn out exactly the way I wanted I am pleased with the way it did turn out.

Pumpkin Layered Cheesecake has a shortbread crumb crust with a layer of regular cheesecake and a layer of pumpkin cheesecake. So creamy and delicious!

I was envisioning an even layer of regular cheesecake and an even layer of pumpkin cheesecake. The pumpkin part was heavier than the regular part, so it sort of pushed the regular part to the edges and the pumpkin part went more in the center. You can see this in the photos. I am more than okay with the way it turned out. It looked great (no cracks!) and tasted even better.

Pumpkin Layered Cheesecake has a shortbread crumb crust with a layer of regular cheesecake and a layer of pumpkin cheesecake. So creamy and delicious!

There is one little flaw that you can see in the photo (the one of the whole cheesecake, uncut). It happened when I touched it. I was touching it around the edges and then I just had to go and touch it in the center. The edges were sturdy but the middle was a little more delicate. I’ll know next time not to touch it in the center!

Pumpkin Layered Cheesecake has a shortbread crust with a layer of regular cheesecake and a layer of pumpkin cheesecake. So creamy and delicious!

The recipe I chose to modify is on a blog called Ny’s Delight. There are some great tips over there on how to make cheesecake. I used her technique to the letter, and my cheesecake came out beautiful. The only thing I changed was how I used the pumpkin.

*****Make sure ALL of your ingredients are at room temperature. I set mine out about 4 hours before I made the cheesecake, (even the sour cream).*****

Pumpkin Layered Cheesecake

Pumpkin Layered Cheesecake has a shortbread crust with a layer of regular cheesecake and a layer of pumpkin cheesecake. So creamy and delicious! You might also like:

  • Prep Time: 20m
  • Cook Time: 1h 40m
  • Total Time: 2h
  • Serves: 12

Ingredients

For the crust:

  • 1 3/4 cups shortbread cookie crumbs
  • 4 tablespoons butter, 1/2 stick + additional to butter the pan

For the cheesecake:

  • 3 packages cream cheese, 8 ounces each
  • 1 1/3 cups sugar
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla
  • 4 eggs
  • 1 1/3 cups sour cream
  • 1 can pumpkin, 15 ounces
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

Instructions

To make the crust:

  1. Butter a 9" spring form pan generously and wrap with a double layer of aluminum foil. Put the pan on a baking sheet.
  2. Melt 4 tablespoons butter and pour over cookie crumbs. Mix until crumbs are evenly coated with butter. Pour into spring form pan, press with your fingers into an even layer. Put in the freezer while the oven preheats.
  3. With a rack centered in the oven, preheat to 350°. Bake crust (on baking sheet) for 10 minutes. Cool on wire rack while you make the cheesecake.
  4. Reduce the oven temperature to 325°. Start boiling water.

To make the cheesecake:

  1. With an electric or stand mixer, on medium speed, in a large bowl beat the cream cheese until fluffy, 4 minutes. With the mixer running add sugar, flour, and salt and beat another 4 minutes. Beat in vanilla. Add eggs one at a time, beating for 1 minute after the addition of each egg. Reduce the mixer to low and beat in the sour cream until well incorporated. Pour about half of the cheesecake batter into the spring form pan.
  2. With electric mixer on low speed beat the pumpkin, cinnamon, and nutmeg into the remaining cheesecake mixture. Pour on top of cheesecake mixture in the spring form pan. Batter will come to the top of the pan.
  3. Put a large roasting pan in the oven, put the cheesecake in the roasting pan (still double wrapped in foil), pour boiling water into roasting pan half way up the spring form pan. Bake for 1 1/2 hours. Turn oven off and leave cheesecake in the oven with the door ajar for 1 hour. (Prop the oven open with a wooden spoon if necessary, mine stays open a little bit by itself.)
  4. Remove cheesecake from the oven and let cool to room temperature on a wire rack. Cover loosely and refrigerate for at least 4 hours, overnight is better.
  5. Carefully run a sharp knife between the edge of the pan and the cheesecake, especially around the crust. Undo the latch and carefully remove the sides of the pan. Set the cheesecake, still on the spring form pan base on a serving platter. Cut, serve, and enjoy!

Pumpkin Layered Cheesecake has a shortbread crumb crust with a layer of regular cheesecake and a layer of pumpkin cheesecake. So creamy and delicious!

 

 

 

4 Comments

  • Audrey November 19, 2016 at 12:53 am

    Wait, so that’s (1) bake for 1.5 hours at 325 (2) and then turn off oven and leave in it with door open for 1 hour? (Sorry not a baker!)

    Reply
    • Mindy Boyd November 19, 2016 at 1:01 am

      Yes, leave the door open slightly (mine stays open about 5 inches without having to use anything to hold it opened) I know it sounds weird, but it works and I found that I didn’t worry about over-baking it.

      Reply
  • John Steiner November 5, 2016 at 12:00 pm

    OK, I will add your site to my reader so I can keep up with your posts, but I’m going to hold you responsible for any weight gain I incur. 🙂

    Reply
    • Mindy Boyd November 6, 2016 at 12:41 am

      Haha, thanks!

      Reply

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