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Double Layer Pumpkin Cheesecake

"A great alternative to pumpkin pie, especially for those cheesecake fans out there."
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4 h 10 m servings 412 cals
Original recipe yields 8 servings


  • Calories:
  • 412 kcal
  • 21%
  • Fat:
  • 28.6 g
  • 44%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 335 mg
  • 13%

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.

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  • 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.

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Read all reviews 308
  1. 395 Ratings

Most helpful positive review

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 springf...

Most helpful critical review

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!!!

Most helpful
Most positive
Least positive

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 springf...

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. ...

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 bo...

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 absolutel...

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

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 packa...

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" spr...

It was very yummy and didn't last 2 days at our house. I used Ivins Famous Spiced Wafers (classic philly ginger snaps) for the crust and it definitely increased the yum factor. I tend to like ...

Awesome recipe! Used 1/3 less fat Philly brand cream cheese. Still was a pretty filling. Took wife's advice and 'let it cool' in the oven for about 4 hours after turning it off. (I guess th...