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Double Layer Pumpkin Cheesecake

Double Layer Pumpkin Cheesecake

Double Layer Pumpkin Cheesecake has a layer of cheesecake topped with a layer of pumpkin cheesecake in a graham cracker crust. If you want a super easy Thanksgiving dessert, this cheesecake recipe takes minutes to make.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 8 servings

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

Instructions

  1. Preheat oven to 325 degrees.
  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 the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. If the crust begins to brown too much cover with a pie crust shield or cover the edges with aluminum foil. 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 cream before serving.

Recipe Notes

CAN I MAKE THIS AHEAD OF TIME?

Yes. As with most cheesecakes, they can be made ahead of time and are almost better the next day. Make up to 5 days ahead of time. This can be frozen as well.

Source: Allrecipes