Ever since I bought the stuff to make this Double Layer Pumpkin Cheesecake last week, I’ve seen it popping up all over the blog world. I guess that tells you that this is a tried and true recipe. I actually have never been a huge fan of pumpkin pie but lately I’ve been craving it. This has a layer of cheesecake and then a layer of pumpkin cheesecake. I thought it was to die for and so easy that after I made it I thought, “That’s all..I’m done?” Yup. That easy.
Make it the day before Thanksgiving. It tastes good the day it’s cooked and even better the next day.
Look at those beautiful layers.
Ingredients
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 (9 inch) prepared graham cracker crust
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/2 cup homemade whipped cream (or frozen whipped cream, thawed if you are in a crunch)
Instructions
- Preheat oven to 325 degrees.
- 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.
- Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
- Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Don't worry if there are a couple of cracks; when you refrigerate it they will close up. Allow to cool, then refrigerate for 3 hours or overnight. Garnish with whipped topping before serving.
Notes
Source: Allrecipes
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http://www.the-girl-who-ate-everything.com/2010/11/double-layer-pumpkin-cheesecake.html
Hey, I was gonna make this recipe too!(: It looked delicious on allrecipes, but even better on your blog! Yum(:
@Danielle,
Yes you must make it! It’s a keeper.
Christy
you have the BEST recipes! I have made so many and they always turn out great. I will definitely have to give this one a try too. I love the layers. My family will really be impressed if I can pull this off! thanks for sharing!
Seriously….why would anyone want regular pumpkin pie when they could have this? I have not seen this recipe on any blogs yet, so yours is my first!! It looks awesome!!
Kristan
Cookbook Queen
i love pumpkin cheesecake and the look of the 2 layers
It’s beautiful
Did you make this in a springform pan??
@Bri,
No. I actually used a store bought graham cracker crust. But if I have the time I would make it in a 9″ springform pan or pie pan.
OH. MY. WORD. This looks delicious!!
I love the idea of a double layer!!
I love pumpkin cheesecake. This looks really good. I also really like your photos. You should post your recipe over at http://www.dishfolio.com
Amazing cheesecake recipe!!
Omg! This looks amazing!!! Bookmarked!!
Mary xo
Delightful Bitefuls
mmm! I just had a slice of pumpkin cheesecake at a retaurant a couple days ago and I’ve been thinking about it ever since. It was just so good. I love the layers in this one.
Oh my gosh, that looks amazing. This is going to be a must for the holidays!
I made this! Loved it! It was easy and very tasty! I am making it on Thanksgiving for my family! Thanks!
I made this for Thanksgiving for my family and friends. It was easy and delicious! Pretty sure I’m going to find excuses to make this year round!
I also made the moist pumpkin spice muffins (cupcakes), pecan pie bars, and the pumpkin rolls. They were all sooo yummy!
I made this for Thanksgiving. It was easy and delicious. Thanks for sharing.
Barb
making this for desert…not only good for Thanksgiving but anytime for a family who loves to eat!
making this for desert…not only good for Thanksgiving but anytime for a family who loves to eat!
I am making this the day before thanksgiving! I can’t wait to eat it! I was wondering , when you store it over night do you cover the pie? Thanks!
Yes, cover it and store it in the fridge overnight.
OMG I just tried this recipe and it turned out AMAZING!!!