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Double Layer Pumpkin Cheesecake

SUBMITTED BY: Stephanie Phillips  PHOTO BY: jennifer 

"A great alternative to pumpkin pie, especially for those cheesecake fans out there."
Double Layer Pumpkin Cheesecake Recipe
RECIPE RATING:
This recipe has been rated 219 times with an average star rating of 4.7
Read Reviews (177)
PREP TIME  30 Min
COOK TIME  40 Min
READY IN  4 Hrs 10 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

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

What to Drink?
Wine Sparkling wine
Hot Non-Alcoholic Coffee

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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed on nov. 29, 2005 by mam62505 
This was a big hit over the holidays! I also made a few changes by combining some suggestions... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed on nov. 13, 2007 by Cairo Cook 
My guests and I loved this. The only change I plan on making is to increase the plain... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed on mar. 5, 2007 by KHAYES76 
I make this cheesecake every Thanksgiving and my husband raves about it to his friends. I do... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed on nov. 13, 2007 by ChristaJ 
I pretty much followed this recipe exactly. Everyone loved it. I did make a minor change, I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed on nov. 12, 2007 by Kayla 
Great Recipe! I'm on Weight watchers, so I substituted Splenda for Sugar and Low-Fat Cream... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed on nov. 24, 2003 by The Lone Baker 
I made this for a men's fellowship dinner this past weekend. Very good! I doubled the recipe... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed on dec. 6, 2003 by Rebslo 
A good recipe for thanksgiving! I adjusted the spices to my taste and increased the nutmeg... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed on nov. 13, 2007 by ybss 
It was very yummy and didn't last 2 days at our house. I used Ivins Famous Spiced Wafers... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed on nov. 13, 2007 by food fanatic 
just like mom made MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed on nov. 23, 2006 by keninnc 
Awesome recipe! Used 1/3 less fat Philly brand cream cheese. Still was a pretty filling. ... MORE

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Nutritional Information
Double Layer Pumpkin Cheesecake

Servings Per Recipe: 8

Amount Per Serving

Calories: 412

  • Total Fat: 28.6g
  • Cholesterol: 114mg
  • Sodium: 335mg
  • Total Carbs: 33.3g
  •     Dietary Fiber: 0.7g
  • Protein: 7.1g

VIEW DETAILED NUTRITION

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