Double Layer Pumpkin Cheesecake

Amber Gayhardt


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 vote
30 Min
45 Min


2 (8 oz )
packages cream cheese
1/2 c
white sugar
1/2 tsp
vanilla extract
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


1Preheat over to 325 degrees Fahrenheit
2In 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
3Add pumpkin, cinnamon, cloves, and nutmeg to remaining batter ans stir gently until well blended. Carefully spread over the batter in crust.
4Bake 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.

About this Recipe

Course/Dish: Pies