Layered Pumpkin Cheesecake Delightful and Creamy Recipe

Ingredients

• 2 cups graham cracker crumbs
• 0.5 cups unsalted butter, melted
• 1 cups cream cheese, softened
• 1 cups granulated sugar, divided
• 1 tsp vanilla extract
• 2 large eggs
• 15 oz pumpkin puree
• 1 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 0.5 tsp ground ginger
• 1 cups sour cream

Instructions

1. Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
2. Bake the crust in the preheated oven for about 10 minutes, then remove and allow to cool slightly.
3. In a large mixing bowl, beat the softened cream cheese with 0.5 cups of granulated sugar and vanilla extract until smooth and creamy. Add the eggs one at a time, mixing until fully incorporated after each addition.
4. Divide the cheesecake mixture into two bowls. In one bowl, mix in the pumpkin puree, remaining 0.5 cups of sugar, cinnamon, nutmeg, and ginger until well blended.
5. Pour half of the plain cheesecake mixture over the cooled crust, spreading it evenly. Then add half of the pumpkin cheesecake mixture on top and swirl slightly with a knife to create a marbled effect. Repeat with the remaining mixtures, finishing with a layer of pumpkin cheesecake.
6. Place the springform pan on a baking sheet and bake in the oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour.
7. While the cheesecake cools, mix the sour cream with a tablespoon of sugar and a dash of vanilla extract. Spread this mixture over the cooled cheesecake.
8. Refrigerate the cheesecake for at least 240 minutes, preferably overnight, to allow it to set completely.