You should never have to choose between pumpkin pie and cheesecake.
It’s just as simple as it sounds.
to help balance the dessert.
Credit: Micah A. Leal
It’s also richly spiced to offset the density of the cheesecake, making it more palatable.
The cheesecake bakes in a water bath, allowing both layers to cook gently.
canpure pumpkin
3/4cupevaporated milk
3/4cupgranulated sugar
2teaspoonspumpkin pie spice
Directions
Preheat oven to 350F.
Make Crust: Combine dry ingredients in a bowl.
Add melted butter and mix until butter is evenly distributed.
Pour into prepared pan and press evenly across the bottom of the pan.
Add sugar and beat to combine.
Add eggs one at a time on low, waiting for the first to incorporate before adding the second.
Scrape down the sides of the bowl, increase speed to medium-high and beat until fluffy.
Add vanilla and flour, and mix to combine, ensuring that no pockets of flour remain.
Pour mixture over prepared Crust and spread evenly to edges.
Make Pumpkin Layer: Combine all ingredients in a large bowl with a whisk until the mixture is homogenous.
Gently pour over Cheesecake Layer and spread evenly to the edges of the pan.
Put the pan on a rimmed baking sheet and place in oven.
Bake Layered Pumpkin Cheesecake for 1 hour.
