Pumpkin Layer Cheesecake Recipe - Allrecipes.com
Pumpkin Layer Cheesecake Recipe
  • READY IN 5+ hrs

Pumpkin Layer Cheesecake

Recipe by  

"This cheesecake makes a dramatic presentation with its two layers of white and pumpkin."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
  • PREP

    25 mins
  • COOK

    40 mins

    5 hrs 40 mins


  1. Preheat oven to 350 degrees F (175 degrees C.)
  2. In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs. Reserve 1 cup of cream cheese mixture and set aside. Pour remaining mixture into pie crust.
  3. Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain filling in the crust.
  4. Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight.
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Reviews More Reviews

Most Helpful Positive Review
Jan 23, 2008

I scaled the recipe to 12 servings and increased the pumpkin puree and spices a little. I baked this in a 9-inch springform pan with a homemade crust. I used a water bath and added white chocolate curls to the top after it cooled a bit. It looked and tasted great! Everyone gave rave reviews and couldn't beieve it was homemade. For my crust: Combine 1 1/2 cups graham cracker crumbs, 1/3 cup confectioners sugar, and 1/4 teaspoon ground cinnamon in a bowl. Pour in 1/4 cup melted butter and mix well. Press into bottom of springform pan and bake for 10 minutes at 350 before adding filling to pan.

Most Helpful Critical Review
Jan 29, 2008

This recipe is great for a base, however I found that you needed 2x more spices than the recipe called for to have any flavour in your cheesecake. Also, making a crust out of crushed gingersnap cookies is a great addition!!

Nov 04, 2005

this is a very pretty & delicious cheesecake! i added 1/2 c. of finely chopped pecans to my graham cracker crust & used a 9" springform pan (done in 40 minutes). i also liked how this cheesecake was less caloric then many of the other recipes offered here. many thanks jamie!

Oct 20, 2003

I simply can't rave enough about this recipe. This was the first time I've ever made a cake/pie, and it turned out BEAUTIFUL and was absolutely delicious. When it was cut, the layers came out so well that everyone thought I had spent forever baking, but it only took me about 10 minutes to make. And did I mention that it was delicious?? Definitely try this recipe - everyone will love it.

Nov 22, 2007

Delicious. One change: While mixing the 1 c. cream cheese mix with the 1/2 c. pumpkin puree, I noticed that it looked a bit too "cream cheesey", so I added pumpkin puree until it looked & smelled more pumpkin-y (about another 3/4 cup). I then put in 1 1/2 cups of that new mixture in to the pie tin. It was a perfect mix of pumpkin flavor on top, cheesecake flavor on the bottom, but all with the consistency of cheesecake. And it serves beautifully as well!

Nov 04, 2007

I can't get enough! If you like cheesecake and you like pumpkin pie, you will love this one! It's a perfect mix of the two. Top with some Cool Whip and there is a perfect pie!

Nov 11, 2009

This is the best! Made it several times and it's been a hit each time. Comes out perfect - even using store bought graham crust! Do not change a thing - perfect as is!

Nov 27, 2009

this was my first cheesecake, it came out perfect. everyone loved it. look no further.


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  • Calories
  • 398 kcal
  • 20%
  • Carbohydrates
  • 32.6 g
  • 11%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 27.4 g
  • 42%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 370 mg
  • 15%

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

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