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Double Layer Pumpkin Cheesecake (Video!)
Double Layer Pumpkin Cheesecake with Oreo Crust is the best pumpkin anything and has won multiple awards to prove it! This Double Layer Pumpkin Cheesecake Recipe will be the hit of your Thanksgiving AND its way EASIER than you think! 
    Servings Prep Time
    8-10 20minutes
    Cook Time
    65minutes
    Servings Prep Time
    8-10 20minutes
    Cook Time
    65minutes
    Cut out slice of Double Layer Pumpkin Cheesecake.
    Ingredients
    Crust
    • 24whole oreos, finely crushed (I use my food processor)
    • 1/4cup butter, melted
    Plain Cream Cheese Layer
    • 38 oz. packages cream cheese, softened
    • 3/4cup sugar
    • 3 eggs at room temperature
    • 1 egg yolk at room temperature
    • 1tablespoon lemon juice
    • 1teaspoon vanilla extract
    • 1/4cup sour cream
    Pumpkin Cream Cheese Layer
    • 1cup pure pumpkin puree
    • 1teaspoon ground cinnamon
    • 1/4teaspoon ground cloves
    • 1/4teaspoon nutmeg
    Topping
    • 1 1/2cups heavy whipping cream
    • 2tablespoons sugar
    • 10 oreos, crushed
    • 3oz semi-sweet Baker’s chocolate
    • 1/2teaspoon Vegetable oil
    Instructions
    1. Waterproof a 9″ springform pan by placing 2 18″ x 18″ pieces of aluminum foil on a flat surface underneath the pan so they form a + then gently fold (to make sure you don’t create any holes) up the sides of the foil around the pan. Repeat.* Line bottom of springform with parchment paper and lightly grease the inside of your entire pan with nonstick cooking spray.
    2. Preheat oven to 350°F, with the oven rack in lower third of oven. Fill a roasting pan with 1 1/2 inches water to create a water bath for your cheesecake (to prevent cracking). Place roasting pan in the oven while you prepare your cheesecake.
    3. To make the crust, pour finely ground Oreos in a large bowl and stir in melted butter; mix until well combined. Pour Oreo crumbs into springform and firmly press the crumbs down on the bottom of the pan until you have an even layer.
    4. To make the cheesecake filling, add cream cheese and sugar to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed 5 minutes until light and fluffy. With mixer still running, add the eggs, then the egg yolks, 1 at a time, mixing 30 seconds after each egg/egg yolk, scraping down the sides of the bowl as necessary. Add the sour cream, lemon juice and vanilla and mix until well incorporated. Pour only 1 1/2 cups of this plain cheesecake on top of the uncooked Oreo crust and evenly spread to the edges. Place in the freezer while you prepare the pumpkin layer (to create more defined layers).
    5. To make the pumpkin cheesecake layer, add pumpkin, cinnamon, cloves and nutmeg to the remaining plain cheesecake batter and mix until well blended. Pour this pumpkin cheesecake onto the plain cheesecake and carefully spread over the plain cheesecake layer.
    6. To bake your cheesecake, place the cheesecake in the water bath and cook for 55-65 minutes OR until the edges are firm and the center of the cheesecake is still jiggly, but not runny.
    7. To gently cool your cheesecake and prevent cracking, turn off your oven and crack open the oven door. Allow cheesecake to cool in oven for 60 minutes, then remove to a wire rack and gently run a hot knife along the edges of the cheesecake. Release springform and continue to cool for 2-3 hours or until cheesecake is completely cooled. Chill in the refrigerator for at least 3 hours.
    8. Prepare topping when ready to serve by beating heavy cream and sugar on high speed until stiff peaks form. Spread whipped cream over pumpkin cheesecake and top with crushed Oreos. Melt chocolate in microwave, mixing at 30 second intervals until melted. Stir in oil and drizzle over cheesecake by placing chocolate in a Ziploc bag, and cutting off the corner.
    9. Enjoy!
    Recipe Notes

    *If you have a pan larger than your springform pan that will also fit in your roasting pan, then place your springform in this slightly larger pan and then place in your roasting pan instead of waterproofing with foil.   Another option is if you have any slow cooker liners, then place your springform pan inside the liner, bring the liner up to the sides of the pan then tie the liner on one side.  Continue to waterproof with foil.
    Make a day ahead of time to alleviate any stress!

     

    How to Freeze Pumpkin Cheesecake:

    • Cool cheesecake completely and refrigerate for at least 8 hours.
    • Place chilled cheesecake on a baking pan and place, uncovered, in the freezer (WITHOUT toppings).  Freeze until firm.
    • Remove from the freezer then wrap cheesecake in plastic wrap followed by heavy duty aluminum foil and finally in a large heavy duty freezer bag.
    • Pumpkin Cheesecake can be frozen for 2-3 months.
    • To thaw, remove Pumpkin Cheesecake from freezer to the refrigerator.  Let thaw overnight.
    • Garnish cheesecake with whipped cream, Oreos and chocolate when ready to serve.
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