Double Layer Pumpkin Cheesecake
Featured in Allrecipes Magazine

Double Layer Pumpkin Cheesecake

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"A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream."
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4 h 10 m servings 426 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 354 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 3137 Ratings

Most helpful positive review

This cheesecake tasted just like the pumpkin cheesecake we used to serve at a 5 star restaurant in washington d.c. years ago. Their head pastry chef made it every fall to run through the holida...

Most helpful critical review

Have to admit I'm flummoxed by all the rave reviews. I love pumpkin and I love cheesecake but this didn't do it for me. It was ok. That's about it. Oh and I love the people saying they bought pu...

Most helpful
Most positive
Least positive

This cheesecake tasted just like the pumpkin cheesecake we used to serve at a 5 star restaurant in washington d.c. years ago. Their head pastry chef made it every fall to run through the holida...

Revamping this review ---- I've been making this recipe since Thanksgiving of 2002. Since then, its made its way to work potlucks, holiday dinners, and various gatherings I've attended. I alway...

Instead of buying pumpkin puree, I bought pumpkin pie filling that has all if the spices already in it (the puree doesn't). So, if you don't have all of those spices seperate listed in the recip...

LOVED it! I made the following adjustments in order to fit in a springform pan: 3 (8 oz.) cream cheese (MUST be at room temp!), 3/4 cup white sugar, 1 tsp vanilla, 3 eggs, 1/2 cup sour cream (...

I made this recipe as directed the first time and it was wonderful; although, it is more of a cheese pie than a cheesecake. To make it easier instead of using all the spices individually I used...

I made this recipe three times. The first just like the recipe is printed and it was very tasty but it wasn't like a cheesecake. So the next time I doubled the recipe. I made one batch of fil...

It was GREAT!!!! After reading other reviews I used pumpkin pie filling (instead of puree w/ all the spices). I also added some extra cinnamon, sugar and vanilla. To make it ever better I melted...

A very tasty dessert! For cheesecake lovers, you may want to double the amount of cream cheese mix. Or, atleast add 1/2 more because the pumpkin pie layer is thicker than the cheesecake layer....

Excellent reviews from family & friends. I would recommend using 1 tsp vanilla and 3/4 Cup of Sugar. This recipe will be handed down many times. Thank You

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