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

prep: 30 mins cook: 40 mins additional: 3 hrs total: 4 hrs 10 mins Servings: 8 Yield: 8 servings


  • 2 (8 ounce) packages cream cheese, softened
  • ½ cup white sugar
  • ½ teaspoon vanilla extract
  • 2 eggs
  • 1 (9 inch) prepared graham cracker crust
  • ½ cup pumpkin puree
  • ½ teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • ½ cup frozen whipped topping, thawed


    Step 1

    Preheat oven to 325 degrees F (165 degrees C).

    Step 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.

    Step 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.

    Step 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.

Nutrition Facts

Per Serving: 426 calories; protein 7.2g; carbohydrates 35.5g; fat 29g; cholesterol 108.1mg; sodium 354.4mg.


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