Double Layer Pumpkin Cheesecake

Name: Double Layer Pumpkin Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Ingredients: 2 (8 ounce packages) cream cheese, softened; 1/2 /2 cup white sugar; 1/2 /2 teaspoon vanilla extract; 2 eggs; 1 (9 inch prepared) Graham Cracker Crust; 1/2 /2 cup pumpkin puree; 1/2 /2 teaspoon ground cinnamon; 1/8 /8 teaspoon ground cloves; 1/8 /8 teaspoon ground nutmeg

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4.6

108 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
8 servings
Course
Dessert
Cuisine
American

Double Layer Pumpkin Cheesecake

Farrah Morgan

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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.

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Ingredients

Servings

2 (8 ounce packages) cream cheese, softened
1/2 /2 cup white sugar
1/2 /2 teaspoon vanilla extract
2 eggs
1 (9 inch prepared) Graham Cracker Crust
1/2 /2 cup pumpkin puree
1/2 /2 teaspoon ground cinnamon
1/8 /8 teaspoon ground cloves
1/8 /8 teaspoon ground nutmeg

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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. 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.