Pumpkin Layer Cheesecake


Pumpkin Layer Cheesecake

For The Crust:
1 1/2 sticks of butter, melted
2 sleeves of graham crackers, crushed (about 2 1/4 cups)

For The Cheesecake:
3 8-oz blocks of cream cheese
1 14-oz can sweetened condensed milk
2 eggs
2 tsp vanilla extract
1/2 cup pumpkin puree
3/4 tsp cinnamon

Preheat oven to 350 degrees and line a 9" springform pan with buttered parchment paper.
Combine butter and gram cracker crumbs, press into the bottom of the pan, slightly working the crumbs up the side a bit.  Set aside.

With a mixer, beat cream cheese and sweetened condensed milk until smooth and lump-free (about 3-4 minutes on low), add eggs and vanilla and mix for another 30-45 seconds - until eggs are fully incorporated.  Reserve 1 cup of the batter for the top layer, pour the remaining batter over the prepared graham cracker crust.  Spread the batter out evenly with a spatula. Combine the reserved batter with the pumpkin puree and cinnamon.  Gently pour the pumpkin layer atop in a circle evenly distribute the top layer - carefully spread out the pumpkin to cover the top.

Bake for 45-50 minutes, turning the pan 180º at about the 23 minute mark.  The cheesecake will still have a little giggle to it, yet be firm on top when finished.

On a baker's rack, cool in the pan for 30 minutes, loosen the sides of the cake with a knife and remove ring of the pan, continue to cool at room temperature for an additional 30 minutes.  Chill for at least 5 hours before serving.