Pumpkin Layer Cheesecake Recipe

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Most Helpful Positive Review

Jan 23, 2008

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.

—BATCAVES

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Most Helpful Critical Review

Jan 29, 2008

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!!

—Amelia

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116 Ratings

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Nov 04, 2005

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!

—LESLIE30

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Oct 20, 2003

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.

—DELUXMARY2000

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Nov 22, 2007

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!

—MsMellie

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Nov 04, 2007

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!

—bizzymomma

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Nov 11, 2009

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!

—Mom2Logan

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Nov 27, 2009

this was my first cheesecake, it came out perfect. everyone loved it. look no further.

—ame747

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Nutrition

Calories
398 kcal
20%

Carbohydrates
32.6 g
11%

Cholesterol
114 mg
38%

Fat
27.4 g
42%

Fiber
0.9 g
4%

Protein
7.1 g
14%

Sodium
370 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Layer Cheesecake

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 398
Calories from Fat: 246

% Daily Value *
Total Fat 27.4g 42 %
Saturated Fat 14.1g 70 %
Cholesterol 114mg 38 %
Sodium 370mg 15 %
Potassium 140mg 4 %
Total Carbohydrates 32.6g 11 %
Dietary Fiber 0.9g 4 %
Protein 7.1g 14 %
Sugars 23.3g
Vitamin A 68 %
Vitamin C 1 %
Calcium 8 %
Iron 17 %
Thiamin 5 %
Niacin 15 %
Vitamin B6 4 %
Magnesium 5 %
Folate 12 %

* 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.