Double Layer Pumpkin Cheesecake
Featured in Allrecipes Magazine

Double Layer Pumpkin Cheesecake

2092

"A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream."

Ingredients

4 h 10 m {{adjustedServings}} servings 426 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

  • Prep

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  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.

Footnotes

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

2092
  1. 3037 Ratings

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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...