Fall sure if taking its time to hit the PNW this year with the temps still in the mid 80s. Sweating at the pumpkin patch reminded me of being in LA in October which I didn’t love. But nonetheless, we can channel Fall flavors with delicious and COLD Layered Pumpkin Cheesecake! This is a super easy to make and could be made with store bought graham cracker crust if you’re in a time crunch. Or just lazy. No judgement.

WHAT YOU’LL NEED

16oz room-temp cream cheese
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon Pumpkin Pie Seasoning
1/2 teaspoon Ground Cinnamon
Pinch Nutmeg
Graham Cracker Pie Crust (I used store bought)

DIRECTIONS

Pre-heat oven to 325°.

Cream together cream cheese, sugar and vanilla using either a hand mixer or stand mixer until totally creamed and smooth. I gradually worked my way up in speed to ensure all lumps are out.

Add in ONE egg at time - mixing throughly before adding the other.

Pour about half of the batter into a graham cracker pie crust.

Add in the pumpkin puree and seasonings and mix again.

Pour remaining batter into pie crust.

Place on a foiled backing sheet and bake on middle rack for about 35-40 min. Sides should be set and center just a little jiggly.

Let cool on counter for 2-3 hours before covering and placing in fridge for at least 8 hour. I usually wait 24hrs.

Could add a dollop of whipped cream but rich and delicious as is.

Enjoy with your friends and family!