Double Layer Pumpkin Cheesecake

Double Layer Pumpkin Cheesecake

286

"A great alternative to pumpkin pie, especially for those cheesecake fans out there."

Ingredients

4 h 10 m {{adjustedServings}} servings 412 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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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.
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Reviews

286
  1. 368 Ratings

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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...