Real Recipes From Real Home Cooks ®

double layer pumpkin cheesecake

(1 rating)
Recipe by
Amber Gayhardt
Garner, NC

This is a fun and festive pie that taste great. Although the prep takes a little the time is well worth the effort. One bite and your taste buds will thank you!!

(1 rating)
prep time 30 Min
cook time 45 Min

Ingredients For double layer pumpkin cheesecake

  • 2 (8 oz )
    packages cream cheese
  • 1/2 c
    white sugar
  • 1/2 tsp
    vanilla extract
  • 2
  • 1 ( 9in )
    graham cracker pie crust
  • 1/2 c
    pumpkin puree
  • 1/2 tsp
    ground cinnamon
  • 1 pinch
    ground clove
  • 1 pinch
    ground nutmeg
  • 1 tub
    whip cream
  • 1 pkg
    candy corn/ pumpkins

How To Make double layer pumpkin cheesecake

  • 1
    Preheat over to 325 degrees Fahrenheit
  • 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 remaining batter ans stir gently until well blended. Carefully spread over the batter in crust.
  • 4
    Bake in over for 45 minutes to 1 hour, or until center is almost set. Allow to cool, then refrigerate for 3 hours or over night. Cover with whip cream, circle the edge with candy corn/ pumpkins before serving.

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