Double Layer Pumpkin Cheesecake Recipe
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Double Layer Pumpkin Cheesecake

By: Stephanie Phillips 
"A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream."

This Kitchen Approved Recipe has an average star rating of 4.8 Rate/Review | Read Reviews (1,613)

90,094 Saves

What to Drink?
Wine Port
Hot Non-Alcoholic Coffee
Prep Time:
30 Min
Cook Time:
40 Min
Ready In:
4 Hrs 10 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 (9 inch) prepared graham cracker crust
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1/2 cup frozen whipped topping, thawed

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
  3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 426 | Total Fat: 29g | Cholesterol: 114mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Oct. 3, 2005 by SOUTHERNBELLE0908   view full review
This cheesecake tasted just like the pumpkin cheesecake we used to serve at a 5 star...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Jun. 7, 2007 by 79SHALE97 Supporting Member (Click to learn more about Supporting Membership)  view full review
Revamping this review ---- I've been making this recipe since Thanksgiving of 2002. Since...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Feb. 3, 2004 by SPRING1ONU   view full review
Instead of buying pumpkin puree, I bought pumpkin pie filling that has all if the spices...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Feb. 3, 2004 by carrieannro   view full review
I made this recipe as directed the first time and it was wonderful; although, it is more of a...
The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed on Oct. 19, 2003 by BELVEAL   view full review
I made this recipe three times. The first just like the recipe is printed and it was very...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Sep. 30, 2007 by Melissa   view full review
It was GREAT!!!! After reading other reviews I used pumpkin pie filling (instead of puree w/...
The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed on Feb. 3, 2004 by Madame.D   view full review
A very tasty dessert! For cheesecake lovers, you may want to double the amount of cream...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Feb. 3, 2004 by TOYZ4LIFE   view full review
Excellent reviews from family & friends. I would recommend using 1 tsp vanilla and 3/4 Cup of...
The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed on Nov. 6, 2003 by WYHK2002   view full review
it was good except i had to bake it for an extra 20-25 mins because it didnt have the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Nov. 5, 2010 by TRindell   view full review
LOVED it! I made the following adjustments in order to fit in a springform pan: 3 (8 oz.)...

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