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6 min read

Double Layered Pumpkin Cheesecake With Graham Cracker Crust

TIME: 65 MINS | 4 Servings

FEATURING

Arbequina Extra Virgin Olive Oil


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Picture of The Olive Press The Olive Press Oct 18, 2024 1:03:03 PM

Desserts
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Ingredients

2 (8oz) packages cream cheese, softened

1/2 cup granulated sugar

1/2 tsp vanilla extract

2 eggs

1/2 cup pumpkin puree

1/2 tsp ground cinnamon

1 pinch of ground cloves

1 pinch ground nutmeg

Crust

1 1/2 cups graham crackers - about 12 full cracker sheets

1/4 cup granulated sugar optional

1/2 tsp cinnamon optional

6 tbsp Arbequina EVOO

 

Preparation

Graham Cracker Crust
 
Step 1

Preheat the over to 350°F 

Step 2

Blend crackers, sugar (optional) and cinnamon (optional) until finely ground.

Step 3

Add EVOO, and process until moist crumbs form. If  the mixture seems too dry, add water or milk, a tablespoon at a time.

Step 4

Press the crumb mixture into the pie pan. Bake for 8-10 minutes, or until the crust is a deep golden brown. Remove from oven and let cool completely.

Filling
 
Step 1

Preheat the over to 325°F 

Step 2

In a bowl, beat cream cheese, sugar, and vanilla until smooth, then add eggs one at a time. 

Step 3

Set aside 1 cup of the batter, then spread the remaining g batter over the crust.

Step 4

Mix pumpkin puree and spices into the 1-cup batter and spoon it over the cheesecake layer, spreading to the edges. 

Step 5

Bake for 35-40 minutes in a 9" pie pan until slightly jiggly in the center.  

Step 6

cook on the counter, then refrigerate for 1-2 hours.

Step 7

Before service, top the cheesecake with whipped cream and enjoy!

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