Pumpkin Cheesecake Double Layer Recipes

Steps:

• Heat oven to 325°F.
• Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended. Remove 1 cup batter; stir in pumpkin and spices.
• Pour remaining plain batter into crust; top with pumpkin batter.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm.

Steps:

• Preheat oven to 325°. Pulse first 4 ingredients in a food processor until ground. Add butter; pulse to blend. Press mixture onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Refrigerate while preparing filling., For cheesecake layer, beat all ingredients until smooth. For pumpkin layer, whisk together eggs, pumpkin, sugar, pie spice and salt; gradually whisk in cream. Spread cheesecake mixture onto crust; cover with pumpkin mixture., Bake on a lower oven rack until filling is set, 55-65 minutes. Cool at least 1 hour on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and pecans.

Steps:

• Heat oven to 300°F. Grease 9-inch springform pan with shortening or cooking spray. Wrap foil around pan to catch drips. In small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.
• In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.
• Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
• Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.
• Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
• Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Store cheesecake covered in refrigerator.

Steps:

• Heat oven to 325ºF.
• Beat cream cheese, sugar and vanilla with mixer until blended. Beat in eggs, 1 at a time, just until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.
• Spray 9-inch pie plate with cooking spray; sprinkle bottom with graham crumbs.
• Top with layers of plain and pumpkin batters. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve topped with COOL WHIP.