Recipe by JPOTTER
"This cheesecake makes a dramatic presentation with its two layers of white and pumpkin."
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2 (8 ounce) packages
cream cheese, softened
1 (9 inch)
prepared graham cracker crust
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.
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!!
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!
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.
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!
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!
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!
this was my first cheesecake, it came out perfect. everyone loved it. look no further.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Layer Cheesecake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 246
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