• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Snacks, Games and Movie Night
  • Contact Us
  • About Us

Our Fantastic Recipes logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About Us
  • Contact Us
  • Dessert
  • Chicken
  • Drinks
  • Vegetables
  • Pies, Tarts, and Crisps
  • Ice Cream
  • Cakes and cupcakes
  • Appetizers
  • Sauces and Seasonings
  • Sandwiches
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Dessert » Pumpkin Vanilla Cheesecake

    November 23, 2020

    Pumpkin Vanilla Cheesecake

    This post contains affiliate links. Click on the link to see our disclosure here.

    Jump to Recipe·Print Recipe

     

    Pumpkn vanilla cheesecake on a white plate with whipped cream

    Pumpkin vanilla cheesecake

     

     

     

    Pumpkin Vanilla Cheesecake:

    Cheesecake and pumpkin pie are two of our favorite desserts, wow! Mixing the flavors together is out of this world. We were thinking what to make with pumpkin and we were just in the mood for something pumpkiny, and Travis suggested cheesecake, great idea!  We both wanted something a little different, so we made cheesecake with a layer of pumpkin cheesecake.

    This cheesecake is very creamy with both the flavor of vanilla and pumpkin. When the Pumpkin was added to the vanilla cheesecake, it pushed the vanilla up a portion of the side of the pan. We were not quite sure what it would look like, hoped it didn’t just all mix together, but it didn’t. The flavor of both are separate and exceptionally good. Our whole family thought it was great which is what we want to hear when we put a recipe together. They are of course our tester since we can’t try it out on others during the virus.

     

     

    We started our cheesecake with a rich buttery graham cracker crumb. Just put graham crackers into the food processor with some sugar. Now, add the butter slowly and process until the crumbs start to come together. Then just dump them into an 8-inch spring form pan and bake for about 6 or 7 minutes till they get firm.

    A spring form plate with cooked graham cracker crumbs

    Graham cracker crumbs

     

     

     

     

    Now to the cheesecake. Make sure that your cream cheese is softened before starting. Then, in a stand mixer, put the 3 packages of cream cheese and whip until fluffy. Really looks good now, but we must add the remaining ingredients. Add the sugar and mix for 1 minute, then add the sour cream and cornstarch and mix for another minute. Now, its time for the eggs, just beat for about ½ minute, then add the heavy cream and the vanilla bean paste. Whip until just mixed and its ready.

    Whipping cream cheese in a silver mixing bowl

    Cream cheese becoming smooth

     

    Smooth ream cheese mixture in a silver mixing bowl

    Smooth cheesecake mixture

     

     

     

     

    Pour half of the mixture into the springform pan and spread to fit the pan.

    Vanilla cheesecake filling in a springform pan

    Vanilla cheesecake filling

     

     

    Now to the remaining cheesecake mixture: add the pumpkin, cinnamon, and ginger and mix, Just until combined.

    Adding pumpkin, cinnamon, and ginger to smooth cheesecake mixture in a silver mixing bowl

    Adding pumpkin, cinnamon, and ginger to cheesecake filling

     

    Pumpkin cheesecake filling

    Pumpkin cheesecake filling

     

     

     

     

    Slowly pour the pumpkin filling over top of the vanilla filling. Before putting the cheesecake in the oven, wrap the springform pan with aluminum foil in case the pan leaks a little.

    Pumpkin cheesecake filling in a springform pan

    Pumpkin cheesecake filling on top of the vanilla

     

     

     

     

    Put the pan in another pan with hot water halfway up the side of the cake pan. This is a water bath and it helps the cheesecake from cracking.

    Cheesecake in a waterbath

    Cheesecake in a waterbath

     

     

    Put the cake in the oven and bake for about 35 to 40 minutes. The cake should be set all around but the middle is just a little jiggly, not much. Turn the oven off and let the cake sit in the pan in the oven for another 30 minutes. Then, take the cake out of the water bath and leave it set for about 15 minutes. Once it is done baking, put the cheesecake into the refrigerator and let it get cold for at least 4 hours or better yet, overnight, before cutting.

    Pumpkin vanilla cheesecake

    Pumpkin vanilla cheesecake just out of the pan

     

     

     

     

     

     

    Here is the finished result. A perfect slice of cheesecake with a topping of whipped cream. Two great flavors, one on top of another!

    Pumpkin vanilla cheesecake just out of the pan iece of pumpkin vanilla cheesecake on a white plate

    Pumpkin vanilla cheesecake on a plate

     

     

    Print

    Pumpkin Vanilla Cheesecake

    Print Recipe
    • Author: ourfantasticrecipes
    • Prep Time: 30 mins.
    • Cook Time: 1 hr. 10 mins.
    • Total Time: 5 hrs. 40 mins.
    • Yield: 8 slices 1x
    • Method: baking

    Ingredients

    Scale

    Graham Cracker Crust:

    • 1 cup graham cracker crumbs
    • 2 Tbsp. granulated sugar
    • 4-5 Tbsp. melted butter

     

    Cheesecake Batter:

    • 3 (24 oz.) packs cream cheese, soften
    • 1 cup granulated sugar
    • ½ cup sour cream
    • 2 tsp. corn starch
    • 3 large eggs
    • ⅓ cup heavy cream
    • ½ Tbsp. vanilla bean paste
    • ½ cup pumpkin puree
    • ½ tsp. ground cinnamon
    • ⅛ tsp. ground ginger

    Instructions

    1. Mix the crushed graham crackers with the sugar and melted butter.
    2. Put it into an 8 inch spring form pan and press the mixture on the bottom of a pan.
    3. Bake in a 350ºF oven for about 7 minutes or just until set.
    4. Set the graham cracker crust aside to cool while you make the cheesecake batter.
    5. Put the cream cheese in a mixer and beat on high for about 2 minutes, scraping down bowl when necessary.
    6. Add the sugar and mix for about 1 minute.
    7. Add the sour cream and corn starch and mix for about 1 minute more.
    8. Add the eggs and whip for about 30 seconds.
    9. Add the heavy cream and vanilla bean paste just until mixed.
    10. Pour about half the batter into the cheesecake pan.
    11. Return the bowl to the mixer, and add the pumpkin puree, cinnamon and ginger to the batter and mix just until combined.
    12. Pour the pumpkin batter on top of the vanilla batter in the pan, without mixing the batters.
    13. On the bottom outside of the springform pan, wrap with aluminum foil, then place the cheesecake in a larger pan and fill it up halfway with hot water.
    14. Place the pans in the still 350ºF oven and bake 35-40 minutes, then turn off the oven and let sit in the closed oven for 30 more minutes. Once done baking, take the cheesecake out of the water pan and let sit for 15 minutes.
    15. Chill in the refrigerator for at least 4 hours or overnight.

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    « Spiced Pear-Apple Butter
    Cheese Ball »

    Reader Interactions

    "Leave a Reply" Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
    Recipe Rating




    Primary Sidebar

    Hi. welcome to our site

    We are sitting in front of fire having tea
    We are Travis and Cassie

    Our Fantastic Recipes is a food blog featuring good food from breakfast till dinner, snacks and desserts are included. Most are quick because they are easy to make.

    Popular Posts

    • Pancakes and "Gravy"
      Pancakes and "Gravy"
    • Bread Machine Yeasty Parker House Rolls
      Bread Machine Yeasty Parker House Rolls
    • Berry Agave Simple Syrup
      Berry Agave Simple Syrup
    • Chocolate Water Ice
      Chocolate Water Ice

     

    Our blog uses affiliate links and if you click on them, we get a commission, if you decide to purchase a product you don’t pay anything more. We like to recommend only products that we like to use ourselves.

    Food Blogger Pro: Video training and blogger community helping you to start your food blog.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! for newsletter

    Contact

    • Contact

    .

    Copyright © 2020OurFantasticRecipes

    Copyright © 2022 Our Fantastic Recipes on the Brunch Pro Theme

    Cookie Consent
    To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
    Functional Always active
    The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
    Preferences
    The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
    Statistics
    The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage vendors Read more about these purposes
    View preferences
    {title} {title} {title}

    Privacy Policy - Terms and Conditions