pumpkin cheesecake (double-layer)

Ingredients

• Servings: 12
• crust:
• 1 1/2 cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 5 tablespoons butter, melted
• filling:
• 3 (8 ounce) packages cream cheese, at room temperature
• 1 cup white sugar
• 2 tablespoons all-purpose flour, divided (optional)
• 1 teaspoon vanilla extract
• 3 eggs, at room temperature
• 1/4 cup sour cream
• 1 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground cloves

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 6 hrs 25 mins


• preheat oven to 325 degrees f (165 degrees c). line a 9-inch springform pan with aluminum foil, pulling the edges of the foil up the inside of the pan and folding over the edge of the pan halfway down the outside.
• mix graham cracker crumbs, brown sugar, and 1/2 teaspoon cinnamon together in a bowl. add butter and stir until mixture is evenly coated with butter and crumbly. press crumb mixture into the bottom and 2/3 of the way up the sides of the prepared springform pan.
• bake in the preheated oven until lightly browned, about 5 minutes. remove crust from oven, keeping the oven at 325 degrees f (165 degrees c).
• beat cream cheese, white sugar, 1 tablespoon flour, and vanilla extract together in a bowl using an electric mixer until smooth. beat eggs into cream cheese mixture, 1 egg at a time, beating until each egg is incorporated before adding the next. fold sour cream into cream cheese mixture until batter is smooth.
• remove 1 1/2 cups batter from bowl and spread the crust.
• stir pumpkin puree, 1 tablespoon flour, 1/2 teaspoon cinnamon, nutmeg, and cloves into the remaining batter until smooth; gently spread over the batter on the crust. wrap the bottom of the springform pan with aluminum foil and place in a 9x13-inch baking dish. pour water into the baking dish to about a 1-inch depth.
• bake in the preheated oven until cheesecake is set in the middle, about 1 hour. turn off oven, prop the oven door open, and let cheesecake sit in the oven for 1 hour more. refrigerate cheesecake until completely cooled, at least 4 hours.