I have a great fall recipe for you that I think you’re going to love! It’s my recipe for pumpkin layer cheesecake. It’s an exquisitely decadent dessert, with layers of vanilla and pumpkin pie cheesecake, all nestled on top of a crispy, sweet, hazelnut crust and topped with whipped cream. It’s like having a slice of cheesecake and a piece of pumpkin pie all in one dessert, and It’s so good!
Yield: 12 servings
Serving size: 1 slice
- 1 1/4 cups Hazelnut flour, finely ground,
- 3/4 cup +3 tbsp. (180g) natural, non-GMO granular erythritol
- 1 1/2 tbsp. (13.5g) natural, non-GMO confectioners/powdered erythritol
- 4 tbsp. (56.8g) unsalted butter, melted
- 2 lbs (907.18g) cream cheese, softened
- 4 tsp. pure vanilla extract
- 5 large eggs
- 1 cup (244g) pumpkin puree (100% pumpkin, not pie filling)
- 1 tsp. (2.6g) ground cinnamon
- 1 tsp. (1.8g) ground ginger
- 1/2 tsp. (0.95g) ground allspice
- 1 cup (226.8g) heavy whipping cream
- 2 tbsp. mascarpone cheese
- Preheat the oven to 350° F (180°C) and butter a 9-inch springform pan.
- Add the hazelnut flour to a bowl.
- Add three tablespoons (36g) of the granular erythritol, and whisk to break up any lumps.
- Add in the melted butter, and using a fork, mix it until it’s well combined.
- Transfer the mixture into the prepared pan. Using your fingers, press and spread the crumbs evenly across the bottom and about a quarter of the way up the sides of the pan. Set aside for now.
- Add the softened cream cheese to a separate, large bowl.
- Add the remaining 3/4 cup (144g) of granular erythritol and one teaspoon (5g) of vanilla extract.
- Using an electric mixer, blend until fluffy.
- One at a time, add the eggs in with the cream cheese, beating well after each addition.
- Measure out three cups of the batter into a large measuring cup or a small bowl.
- Pour the portioned-out batter over the top of the crust in the springform pan. Set the pan aside again for a few minutes.
- Add the pumpkin puree, cinnamon, ginger, and the allspice to the remaining batter in the bowl.
- Using the mixer again, blend the batter until it’s well combined, scraping down the sides of the bowl as needed.
- Get the partially filled pan, and carefully pour the pumpkin cheese batter over the top of the plain cheese layer.
- Bake on a lined cookie sheet for 70-80 minutes or until the center is almost set.
- Cool for about 20 minutes or until the cake is cool enough to handle.
- Run a long, thin knife around the rim of the cheesecake, between the cake and the sides of the pan. Then, open the latch and remove the sides of the pan.
- Place the cake into the refrigerator to chill overnight.
- On the next day, pour the heavy cream into a large bowl.
- Add in 1 1/2 tbsp. (13.5g) of powdered erythritol, the mascarpone cheese, and one tablespoon of vanilla extract.
- Using an electric mixer, whip the cream until it forms stiff peaks.
- Get the cake from the refrigerator. Using a long knife or a large spatula, gingerly separate the cake from the bottom of the cake pan by moving it in a circle beneath the cake, then transfer your cake onto a serving plate.
- You can use a pastry bag and a decorator’s tip to decorate the cake, or you can cut the end off of a plastic food storage bag and use that to apply the whipped cream to your cake decoratively. You can also opt to simplify things and just dollop spoonfuls of the whipped cream in a fluffy mound on the top of your cake. There’s no right or wrong way to do it. Just have fun with it.