A layer of pumpkin pie filling is sandwiched between layers of vanilla cheesecake for the ultimate holiday dessert.

Pumpkin Pie Layered Cheesecake

Preheat oven to 325 degrees. For the Crust, mix graham cracker crumbs, melted butter, sugar, and pumpkin pie spice together in a medium bowl. Press evenly onto bottom and up the sides of a 9-inch springform pan.

For the Filling, beat cream cheese and sugar together in a large bowl with an electric mixer on medium speed until fluffy. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream; mix well. Remove 1 cup batter to medium bowl; beat in pumpkin, flour, and pumpkin pie spice until smooth. Stir vanilla into remaining plain batter. Pour 1/2 of the vanilla batter into crust. Gently pour pumpkin batter over top. Top with remaining vanilla batter.

Bake 50 minutes or until center is almost set. Turn off oven; let cheesecake stand in oven 2 hours or until cooled. Remove from oven.

Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator. 