Layered Pumpkin Cheesecake Recipe

Name: Layered Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup margarine, melted; ⅓ cup sugar; 2 eggs; 8 ounces cream cheese; ½ cup sugar; 1 cup cooked pumpkin; 4 eggs; 1 cup sugar; ¾ cup milk; 1 teaspoon salt; 1 teaspoon nutmeg; ½ teaspoon clove; 1 ½ teaspoons cinnamon; 2 tablespoons cornstarch

Servings: persons

1 ½ cups graham cracker crumbs
½ cup margarine, melted
⅓ cup sugar
2 eggs
8 ounces cream cheese
½ cup sugar
1 cup cooked pumpkin
4 eggs
1 cup sugar
¾ cup milk
1 teaspoon salt
1 teaspoon nutmeg
½ teaspoon clove
1 ½ teaspoons cinnamon
2 tablespoons cornstarch

1
Mix crust ingredients and press into 9x13 pan.
2
Beat together 2nd layer ingredients and cook on stove, sitrring constantly until thick.
3
Pour over crust.
4
Bake at 350F for 20 minutes.
5
Combine 3rd layer ingredients in medium saucepan and bring to boil.
6
Cook 10-15 minutes until thick.
7
Cool.
8
Pour over cream cheese layer and let stand in the fridge a few hours or overnight.
9
Serve with whipped cream.

971

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 15 ingredients. The key ingredients include: 1 ½ cups graham cracker crumbs, ½ cup margarine, melted, ⅓ cup sugar, 2 eggs, and more.

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

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.

Layered Pumpkin Cheesecake

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