Two-Layer Neufchâtel Pumpkin Cheesecake
  • 3 8-oz packages neufchâtel, softened
  • 1 cup sugar
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • ¼ cup milk
  • 3 eggs, lightly beaten
  • 1 prepared graham craker pie crust, 10-inch
  • ½ cup pumpkin puree
  • 1 tsp pumpkin spice
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In the bowl of a stand mixer, combine the softened neufchâtel, sugar, flour, and vanilla extract with the flat beater attachment. Add the milk and beat until smooth. Finally, stir in the eggs.
  3. Pour 1½ cups of cheesecake batter into a prepared graham cracker pie crust. Mix the pumpkin puree and pumpkin spice into the remaining cheesecake batter. Using a measuring cup or spoon, add the pumpkin cheesecake batter to form a second layer in the pie crust.
  4. Bake in the preheated oven for 35 to 40 minutes, or until the edges are set and the center jiggles a little when shaken. Turn the oven off and let the pumpkin cheesecake sit in the oven for an hour. This allows the cheesecake to cool slowly, preventing cracking.
  5. Remove the cheesecake from the oven and let cool on a wire rack for 10 minutes. Cover and chill before serving.
Recipe by That Oven Feelin' at