Double-Layer Pumpkin Cheesecake
This delightful double-layer pumpkin cheesecake combines the smoothness of classic vanilla cheesecake with a spiced pumpkin layer, featuring a crunchy toffee surprise in between. It's perfect for fall gatherings and holidays.
Ingredients
Crust
- 2 cups finely crushed graham cracker crumbs (about 28 square crackers)
- 1 tablespoon white sugar
- ½ cup butter, melted
Cheesecake Filling
- 3 packages cream cheese, softened 8-oz each
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 3 eggs, room temperature
- ½ cup almond toffee pieces plus extra for garnish
Pumpkin Layer
- ¾ cup canned pumpkin
- 1 teaspoon ground cinnamon
- Pinch ground cloves
- Pinch nutmeg
Optional Ingredients
- Extra toffee pieces for garnish
- A pinch of salt to balance sweetness
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, white sugar, and melted butter until it resembles damp sand. Press this mixture firmly into the bottom of the pan and about 1 inch up the sides.
Mixing / Assembling
- In a large bowl, beat the softened cream cheese, brown sugar, and vanilla on medium speed until smooth and creamy.
- Reduce speed to low and beat in the eggs one at a time, mixing only until each egg is incorporated.
- Spread half of the plain cheesecake mixture evenly over the crust. Sprinkle the toffee pieces over the top.
Cooking / Baking
- Add the canned pumpkin, cinnamon, cloves, and nutmeg to the remaining cheesecake mixture. Stir until fully blended.
- Gently spread the pumpkin layer over the toffee-topped cheesecake layer.
- Place the springform pan inside a shallow baking pan and bake for about 40 minutes, until the center is almost set.
Resting / Finishing
- Cool the cheesecake in the pan on a wire rack for about 1 hour. Run a knife around the edge and let it cool for another hour.
- Cover and chill for at least 4 hours, or overnight. Top with molasses whipped cream and sprinkle with extra toffee pieces before serving.
Notes
For best texture, fully soften cream cheese before mixing. To prevent cracking, mix eggs on low speed. Clean slices by dipping a knife in hot water.