Two-Layer Neufchâtel Pumpkin Cheesecake

Thanks to Pumpkin Week, I’ve had the opportunity to try several brand-new recipes. It’s been a lot of fun to branch out and get a little creative. However, today I decided to share a recipe that I’ve been using for years. This is the dish I bring to any Thanksgiving potluck and it’s always a hit.

Two-Layer Neufchâtel Pumpkin Cheesecake

The pumpkin flavor in this cheesecake isn’t overwhelming and pairs well with the plain cheesecake layer. When adding the second layer, use a smaller measuring cup or spoon. Pouring the pumpkin filling into the center will cause the cheesecake layer to be pushed out towards the edges (just like mine). Add the second layer slowly and you will get two perfect and even layers.

Two-Layer Neufchâtel Pumpkin Cheesecake

My second tip: allow the cheesecake to cool slowly. This will help prevent your cheesecake from cracking. I usually stand beside my oven, opening and closing the oven, allowing the hot air to escape slowly. Sometimes I even sing to the cheesecake.

Just kidding.

Okay, not really. Singing just makes it taste that much better.

Other Recipes from Pumpkin Week:

Two-Layer Neufchâtel Pumpkin Cheesecake
 
Author:
Ingredients
  • 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
Instructions
  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.

 

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