It’s October … so I think it is safe to start sharing pumpkin recipes. This recipe for Double-Layer Pumpkin Cheesecake is my first one of the season and it is a good one (if I do say so myself). It’s pumpkin pie and cheesecake layered into one. Once you try this twist on two American classics, it will soon become a family favorite.
I’m not one to make audible noises of pleasure when I eat something I’ve made. But this Double-Layer Pumpkin Cheesecake had me making a sound or two.
Now, I love pumpkin pie and cheesecake (my husband Gary loves cheesecake … but pumpkin pie, not so much) so I was really pleased that this recipe turned out even better than I thought when I made up the recipe in my head.
I had already tried a bite when I was doing my photo shoot (you have to, right?) so I knew that it was pretty darned good. So after dinner, I plated our slices and topped them with Whipped Cream.
I think I was half way through my slice before Gary even took a bite (but then again, I had a smaller piece with the one … or maybe it was two bites already taken out of it). We agreed that this is easily one of the best desserts I’ve made to date.
Double-Layer Pumpkin Cheesecake
Yields: 8 servings
1 gluten free prepared pie crust
1- 8 oz. package of cream cheese, room temperature
1- 8 oz. container of ricotta cheese, room temperature
1/2 cup sugar
1 teaspoon vanilla, divided
1/2 cup canned pumpkin
1 teaspoon Pumpkin Pie spice
1/2 cup heavy whipping cream
1-2 Tablespoons Confectioner’s sugar (depending on how sweet you like your whipped cream)
Heat oven to 325ºF.
Beat cream cheese, ricotta cheese, sugar and 1/2 teaspoon vanilla with mixer until blended. Beat in eggs one at a time until blended.
Remove 1 cup batter and place in medium bowl. Stir in pumpkin and spices.
To prepared pie crust, add layer of cheesecake batter.
then using a spoon, scoop pumpkin batter on top of cheesecake layer.
Bake 40 minutes or until center is almost set. Cool completely. Refrigerate 3 hours.
Serve topped with whipped cream.
For the Whipped Cream
Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
Place whipping cream in chilled mixing bowl. Whisk until the cream reaches soft peaks. Add vanilla and confectioner’s sugar. Continue to whisk just until the cream reaches stiff peaks.
Store any unused portion in an airtight container for up to 1-2 days. When ready to use, re-whisk for 10 to 15 seconds.
Thanksgiving and Christmas are right around the corner. If you can’t decide between Pumpkin Pie or Cheesecake, I hope you will make this Double-Layer Pumpkin Cheesecake for your holiday celebrations. It makes a dazzling dessert.
And then let me know if you make audible noises of pleasure too!