Tuesday, July 21, 2009

Double Layer Pumpkin Cheesecake

SUBMITTED BY: Stephanie Phillips PHOTO BY: Melissa
"A great alternative to pumpkin pie, especially for those cheesecake fans out there."

30 Min
40 Min
4 Hrs 10 Min


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 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed


Preheat oven to 325 degrees F (165 degrees C).
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. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Nutritional Information
Double Layer Pumpkin Cheesecake
Servings Per Recipe: 8

Amount Per Serving
Calories: 427

· Total Fat: 29g
· Cholesterol: 115mg
· Sodium: 353mg
· Total Carbs: 35.6g
· Dietary Fiber: 0.8g
· Protein: 7.2g
I have made this recipe several times and have shared it with my friends.... Everyone has raved over it!


  1. mmmmmm this looks yummy. gotta try this one.

  2. Thanks for the recipe Skip. This really sounds good!