double layer pumpkin cheesecake

Steps

1. ### Double Layer Pumpkin Cheesecake Recipe
3. #### Ingredients
5. **For the Crust:**
6. - 2 cups graham cracker crumbs
7. - 1/4 cup granulated sugar
8. - 6 tablespoons unsalted butter, melted
10. **For the Pumpkin Filling (Layer 1):**
11. - 3 packages cream cheese, softened (about 700 grams)
12. - 1 and 1/2 cups granulated sugar
13. - 1 and 1/2 teaspoons vanilla extract
14. - 1 teaspoon ground cinnamon
15. - 1/4 teaspoon ground ginger
16. - 1/4 teaspoon nutmeg
17. - 1/8 teaspoon allspice
18. - 3 large eggs, at room temperature
19. - 1 can (15 ounces) pumpkin puree
20. - 2 teaspoons cornstarch
22. **For the Chocolate Cheesecake Filling (Layer 2):**
23. - 2 cups graham cracker crumbs
24. - 1/4 cup unsweetened cocoa powder
25. - 6 tablespoons unsalted butter, melted
26. - 3 packages cream cheese, softened (about 700 grams)
27. - 2 and 1/2 cups granulated sugar
28. - 1 teaspoon vanilla extract
29. - 3 large eggs, at room temperature
30. - 4 ounces semisweet chocolate chips
32. **For the Topping:**
33. - Whipped cream or heavy cream
34. - Freshly baked pumpkin seeds for garnish (optional)
36. #### Instructions
38. 1. **Preheat Oven and Prepare Pans:**
39. - Preheat your oven to 350°F (175°C).
40. - Grease two 9-inch springform pans and line the bottom with parchment paper.
42. 2. **Make the Crust:**
43. - In a large bowl, mix graham cracker crumbs and sugar.
44. - Add melted butter and mix well until combined.
45. - Press the mixture into the prepared pans evenly. Bake for 10 minutes, then let cool on wire racks.
47. 3. **Prepare Pumpkin Filling (Layer 1):**
48. - In a mixing bowl, beat cream cheese with an electric mixer until smooth.
49. - Add sugar and vanilla extract; mix well.
50. - Stir in cinnamon, ginger, nutmeg, and allspice.
51. - Gradually add eggs, beating gently after each addition to prevent curdling.
52. - Fold in pumpkin puree and cornstarch. Mix until combined.
54. 4. **Bake the Pumpkin Cheesecake:**
55. - Pour the pumpkin filling into one of the prepared crusts.
56. - Bake for 30 minutes or until slightly jiggly when gently shaken.
58. 5. **Prepare Chocolate Filling (Layer 2):**
59. - In a large bowl, mix graham cracker crumbs, cocoa powder, and melted butter.
60. - Mix in cream cheese, sugar, and vanilla extract; beat until smooth.
61. - Stir in eggs one at a time, mixing well after each addition.
63. 6. **Bake the Chocolate Cheesecake:**
64. - Pour the chocolate filling over the cooled pumpkin layer.
65. - Bake for an additional 30-40 minutes or until set but still slightly jiggly.
67. 7. **Cool and Refrigerate:**
68. - Let the cheesecakes cool to room temperature, then refrigerate overnight.
69. - Before serving, remove from pans; garnish with whipped cream and pumpkin seeds (if using).
71. 8. **Serve and Enjoy!**
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79. This detailed, SEO-friendly recipe ensures you create a delicious double layer pumpkin cheesecake that will impress your guests. Enjoy crafting this treat for special occasions or fall gatherings!

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