How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Double Layer Pumpkin Cheesecake?

You need 10 ingredients. The key ingredients include: 2 (8 ounce) packages cream cheese, softened, 1/2 cup white sugar, 1/2 teaspoon vanilla extract, 2 eggs, and more.

Is Double Layer Pumpkin Cheesecake suitable as baking & desserts?

Yes, Double Layer Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Double Layer Pumpkin Cheesecake?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double Layer Pumpkin Cheesecake Recipe

Name: Double Layer Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
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 crusts; 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

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1. Preheat oven to 325*F.

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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.

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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.

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4. 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.

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My Note: To make a few changes to make this recipe more of a creamy cheesecake that most people are used to. I used 3 8oz packages of cream cheese instead of 2, added 1/2 cup of sour cream (Fold the sour cream in after adding the eggs), and increased the pumpkin puree to 1 8oz can. I also had to adjust the spices a bit for my taste (added 1 tbls of spiced rum to the pumpkin mixture and a bit more nutmeg and cinnamon). I baked this in a water bath at 350 for 1 hr (till the middle jiggles like jello), then turn off the oven, prop the door open and let the cheesecake sit for another hour, I promise you it will not crack at all. I used a 10in springform pan and a shortbread cookie crust. I used one of the caramel sauce recipes from this web site and poured it over the cheesecake to give it a caramel glaze like the one at the restaurant had. It was fabulous! I took it to work, went to answer the phone, came back 10 minutes later and the whole cheesecake was gone! I couldn't believe it! Now I have to make another one.

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UPDATE 02: We always like to find shortcuts in the kitchen and these are the few alterations I've made to this recipe. First, instead of using the pumpkin puree and all the spices -- We simply used a can of pumpkin pie filling -- Libby's or the cheap store brand (which we used). 3/4 cup. Make sure your cream cheese is room tempture. It blends better. We used 1/2 cup + 2 tbs sugar. 1 tsp vanilla. And also 1/2 tsp cinnamon. We carefully layered 1 1/2 cup of the cream cheese mixture on the bottom of the crust. Then added the pumpkin mixture on top carefully. Make sure your crust is not cracked or out dated when you get it from the store. Place on a cookie sheet and bake for 50-55 mins or until center of pie is set (center will spring back when touched).

Double Layer Pumpkin Cheesecake

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