LAYERED PUMPKIN CHEESECAKE

This is my favorite holiday cheesecake, but you have to make it ahead because it needs to sit for 4 hours after cooking and the refrigerate overnight. You can add a dash of cloves with the other spices if you'd like. I omitted them from the original recipe because I don't like them!


1 package graham crackers - crushed
1/2 cup unsalted butter
4 (8-ounce) packages cream cheese
2 1/4 cups granulated sugar
4 teaspoons vanilla extract
4 large eggs
1 cup pumpkin puree (NOT pumpkin pie mix)
Ground cinnamon, ground nutmeg, ground ginger
2 cups sour cream

Preheat oven to 325*F and grease a 9 or 10 inch springform pan..

Make Crust: Place crushed graham crackers in springform. Mix in 1/2 teaspoon of cinnamon and ginger, and a dash of nutmeg. Melt butter and pour over crumb mixture. Stir with a fork until crumbs are moistened and press evenly into bottom of springform.

First Layer: Combine 2 package softened cream cheese and 1/2 cup sugar in a bowl. Beat until creamy. Add 2 egg and 2 teaspoons vanilla. Beat until smooth and creamy. Spread evenly on top of crust.

Second Layer: Combine 2 packages softened cream cheese and 3/4 cup sugar in a bowl. Beat until creamy. Add 2 eggs, 1 teaspoon vanilla, 1 cup pumpkin puree, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Beat until smooth and creamy. Gently pour on top of first layer in springform.

To Bake: Wrap bottom of springform with foil and place into a pan filled with 1/2 to 1-inch of water. Bake in 325*F oven until set. (1 to 1 1/4 hours). Once the cheesecake is set, turn off the oven and allow the cheesecake to remain in the oven with the door cracked for 4 to 6 hours.

Topping: Combine sour cream, 1 cup sugar, and 1 teaspoon vanilla in a bowl. Beat until smooth. Add more sugar to taste if necessary. Pour over top of cheesecake. Dust top of cake with cinnamon and nutmeg.

Refrigerate overnight. Loosen edges of cheesecake with a small knife and remove the springform just prior to serving.