Before starting comments on this recipe, I wanted to say one thing I liked the best about it is that I believe that this could be modified to do all kinds of two layer cheesecakes. Basically, since you are using the same filling for the top and bottom layers, instead of adding pumpkin to the top layer batch, I plan on trying out different variations: chocolate, lemon, mocha, the list is endless. I don't see any reason why this couldn't become a wide variety of two layer cheese pies!
NOW, THE REVIEW: After trying another 2 layer recipe from this site last year, I followed the high ratings and chose this one.
It was very good and flavorful. I did follow the suggestions and used pumpkin pie filling to save on spices. The layers had a nicely defined separation- there were two very clear layers. The filling was creamy and smooth but not overly dense or dry as some cheesecakes can be. Be sure, as with all cheesecakes, to take it out while the middle is still wiggly- it will set considerably after cooling and refrigerating. Cooking on this low heat and watching the time carefully so as to not overcook is KEY. Be sure you have the BIG pie crust as it totally filled up my large pie pan -- to the rim! If you use 8" pie pan, you will not be able to get it all in.
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Before starting comments on this recipe, I wanted to say one thing I liked the best about it...