Double Layer Pumpkin Cheesecake

284 Reviews 31 Pics
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    4 h 10 m
Stephanie Phillips
Recipe by  Stephanie Phillips

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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.

Share It

Reviews (284)

Rate This Recipe
mam62505
134

mam62505

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!

JARRIE
60

JARRIE

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!

ChristaJ
47

ChristaJ

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.

More Reviews

Similar Recipes

Double Layer Pumpkin Cheesecake
(1,969)

Double Layer Pumpkin Cheesecake

Pumpkin Cheesecake II
(314)

Pumpkin Cheesecake II

Pumpkin Cheesecake II
(132)

Pumpkin Cheesecake II

Pumpkin Cheesecake I
(121)

Pumpkin Cheesecake I

Pumpkin Layer Cheesecake
(99)

Pumpkin Layer Cheesecake

Pumpkin Cheesecake I
(63)

Pumpkin Cheesecake I

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 412 cal
  • 21%
  • Fat
  • 28.6 g
  • 44%
  • Carbs
  • 33.3 g
  • 11%
  • Protein
  • 7.1 g
  • 14%
  • Cholesterol
  • 114 mg
  • 38%
  • Sodium
  • 335 mg
  • 13%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Double Layer Pumpkin Cheesecake

>

next recipe:

Pumpkin Cheesecake II