American
Layered Pumpkin Cheesecake
A graham-crusted cheesecake with a clean vanilla layer beneath gently spiced pumpkin batter, baked low until satin-smooth and chilled for distinct creamy slices.
12 servings · 35 minutes prep · 75 minutes cook
Ingredients
Graham Crust
- 1 1/2 cups fine graham cracker crumbs
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- 1/8 teaspoon Diamond Crystal kosher salt
Vanilla and Pumpkin Batters
- 4 packages cream cheese, 8 ounces each, fully softened to cool room temperature
- 1 cup granulated sugar
- 1/2 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
- 1 cup pure pumpkin purée, not pumpkin pie filling
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Directions
Bake and Cool the Crust
- Heat the oven to 350°F (175°C). Mix the graham crumbs, sugar, melted butter, and salt until every crumb is moistened.
- Press firmly across the bottom of a 9-inch springform pan set on a rimmed sheet. Bake for 10 minutes, until fragrant and set at the edges, then cool for 20 minutes. Reduce the oven to 325°F (165°C).
Mix a Low-Air Vanilla Batter
- Beat the cream cheese on low speed until completely smooth, scraping often. Add the sugar, then the sour cream and vanilla, mixing only until uniform.
- Add the eggs one at a time on low speed. Stop as soon as each disappears; a foamy batter is overmixed. Spread 3 cups of batter evenly over the cooled crust.
Build the Pumpkin Layer
- Fold the pumpkin purée, cinnamon, ginger, and nutmeg into the remaining batter until no pale streaks remain.
- Pour the pumpkin batter slowly over the back of a large spoon held just above the vanilla layer. Level the surface without digging into the pale batter below.
Bake, Cool, and Chill
- Place a roasting pan of hot water on the rack below the cheesecake. Bake the cake on its sheet for 55 to 65 minutes, until the outer 3 inches are set and the center wobbles together like soft gelatin. It must not slosh or appear liquid. Optionally verify through the side into the center with an instant-read thermometer and remove at 150 to 155°F (66 to 68°C); the wobble remains the primary endpoint.
- Turn off the oven, crack the door, and cool inside for 45 minutes. Move to a rack for no more than 60 minutes, then refrigerate uncovered until cold. Cover without touching the surface and refrigerate for at least 6 hours, preferably overnight.
- Run a thin knife around the chilled edge before releasing the pan. Cut with a hot dry knife, wiping it between slices, and let wedges stand for 15 minutes before serving.
