Recipe by Stephanie Phillips
"A great alternative to pumpkin pie, especially for those cheesecake fans out there."
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2 (8 ounce) packages
cream cheese, softened
1 (9 inch)
prepared graham cracker crust
frozen whipped topping, thawed
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 springform pan. I used 3 packages of cream cheese and 1/2 cup of sour cream(as suggested in a previous review). After putting in the first layer I added almost a whole can of pumpkin puree and added more spices than the recipe called for and 1 tbsp of spiced rum suggested in a previous review. I cooked it in a water bath at 350 for one hour and it didn't crack at all. I served this with a homemade cinnamon whipped cream. Everyone loved this cheesecake and I will definitely be making it again!!! Thanks for the great recipe and for all the great reviews!
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!!!
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. The remaining plain batter goes in the bottom, making the thicker layer the white layer. That takes care of people feeling the need to add more cream cheese mixture--it was just supposed to be mixed up differently to begin with. Thanks for the recipe!
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 bottom of cupcake liners and then followed the recipe as directed. I added some pumpkin pie spice for extra flavor.
My guests and I loved this. The only change I plan on making is to increase the plain cheesecake filling; it was barely noticeable.
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 absolutely wonderful, and only has 5 points per serving! I will be making this again for Thanksgiving!
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 package light cream cheese, 1 package fat free cream cheese, 1/2 cup splenda, 4 egg whites, and fat free cool whip. Thanks for the great recipe.
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" spring-form pan. I also decided to bake it in a water bath. Took 1 hour 15 min to bake but NICE! At the end, I added some allspice, cinn. and nutmeg to the whipped cream and dusted it w more allspice. Oh boy!
* Percent Daily Values are based on a 2,000 calorie diet.
Double Layer Pumpkin Cheesecake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 257
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