Two Layer Pumpkin Cheese Cake

Two Layer Pumpkin Cheese Cake

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Debbie Womack


This has been one of my families all time favorite holiday pumpkin dessert recipes. Though it is asked for during the whole year also.


★★★★★ 2 votes

1 Hr 10 Min



  • 2 - 8 oz pkg
    cream cheese
  • 1 c
    light cream
  • 1 c
    pumpkin, canned
  • 3/4 c
  • 4
    egg yolks, reserve whites
  • 3 Tbsp
    all purpose flour
  • 1 tsp
    vanilla extract
  • 1 tsp
    cinnamon, ground
  • 1/2 tsp
    nutmeg, ground
  • 1/2 tsp
    ginger, powder
  • 1/4 tsp

  • 1 c
    sour cream
  • 2 Tbsp
  • 1/2 tsp
    vanilla extract

  • 1 1/2 c
    zwieback, crumbs
  • 3 Tbsp
  • 3 Tbsp
    butter, melted

How to Make Two Layer Pumpkin Cheese Cake


  1. Mix pie shell ingredients together.

    Press into bottom of a 9" spring form pan.

    Bake 5 minutes at 325 degrees F.
  2. Beat the 4 reserved egg whites till stiff.
  3. Blend all pumpkin cheese cake filling ingredients together. Beat till smooth.

    Fold in the egg whites into pumpkin cheese cake filling.

    Pour filling into baked pie shell.

    Bake at 325 deg. for 1 hour.
  4. Combine filling topping till smooth.

    Spread over baked pumpkin cheese cake.

    Bake at 325 deg for 5 minutes.
  5. Cool on counter for about 15 min.

    Place into refrigerator - chill for 1hr.

Printable Recipe Card

About Two Layer Pumpkin Cheese Cake

Course/Dish: Cakes

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