Double Layer Pumpkin Cheesecake Recipe -
Double Layer Pumpkin Cheesecake Recipe
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Double Layer Pumpkin Cheesecake
This rich and creamy cheesecake is a great alternative to pumpkin pie. See more
  • READY IN 4+ hrs

Double Layer Pumpkin Cheesecake

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"A great alternative to pumpkin pie, especially for those cheesecake fans out there."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    4 hrs 10 mins


  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 More Reviews

Most Helpful Positive Review
Nov 29, 2005

This was a big hit over the holidays! I also made a few changes by combining some suggestions from previous reviews. first off, I made a gingersnap/shortbread cookie crust in a 10 inch springform pan. I used 3 packages of cream cheese and 1/2 cup of sour cream(as suggested in a previous review). After putting in the first layer I added almost a whole can of pumpkin puree and added more spices than the recipe called for and 1 tbsp of spiced rum suggested in a previous review. I cooked it in a water bath at 350 for one hour and it didn't crack at all. I served this with a homemade cinnamon whipped cream. Everyone loved this cheesecake and I will definitely be making it again!!! Thanks for the great recipe and for all the great reviews!

Most Helpful Critical Review
Dec 12, 2011

This was HORRIBLE!!!!! Didnt come out the way it looks here at All!!! And I followed the "SIMPLE" recipe. This doesnt even deserve 1 star!!!

Jan 04, 2010

According to my cookbook for this recipe, which has this recipe in it verbatim except for one problem, you are supposed to mix the 1/2 cup puree w/ the 1 cup of plain batter and set THAT aside. The remaining plain batter goes in the bottom, making the thicker layer the white layer. That takes care of people feeling the need to add more cream cheese mixture--it was just supposed to be mixed up differently to begin with. Thanks for the recipe!

Nov 13, 2007

I pretty much followed this recipe exactly. Everyone loved it. I did make a minor change, I made mini cheesecakes instead of 1 big one. I took crushed graham crackers and butter and lined the bottom of cupcake liners and then followed the recipe as directed. I added some pumpkin pie spice for extra flavor.

Nov 12, 2007

Great Recipe! I'm on Weight watchers, so I substituted Splenda for Sugar and Low-Fat Cream cheese for regular cream cheese. I baked it in a low-fat pre-made graham cracker crust. It is absolutely wonderful, and only has 5 points per serving! I will be making this again for Thanksgiving!

Nov 13, 2007

My guests and I loved this. The only change I plan on making is to increase the plain cheesecake filling; it was barely noticeable.

Mar 05, 2007

I make this cheesecake every Thanksgiving and my husband raves about it to his friends. I do make a few changes to make it a little healthier but it comes out perfect every time. I use 1 package light cream cheese, 1 package fat free cream cheese, 1/2 cup splenda, 4 egg whites, and fat free cool whip. Thanks for the great recipe.

Nov 24, 2003

I made this for a men's fellowship dinner this past weekend. Very good! I doubled the recipe (added a little more spice and pumpkin to boot) and made a thick Graham cracker crust in a 10" spring-form pan. I also decided to bake it in a water bath. Took 1 hour 15 min to bake but NICE! At the end, I added some allspice, cinn. and nutmeg to the whipped cream and dusted it w more allspice. Oh boy!


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  • Calories
  • 412 kcal
  • 21%
  • Carbohydrates
  • 33.3 g
  • 11%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 28.6 g
  • 44%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 335 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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