Double Layer Pumpkin Cheesecake Recipe

Double Layer Pumpkin Cheesecake is an excellent combination of a pumpkin pie and a cheesecake. Learn how to make/prepare Double Layer Pumpkin Cheesecake by following this easy recipe.
Double Layer Pumpkin Cheesecake Recipe
Preparation Time 30 Minutes
Cooking Time 40 Minutes
Difficulty Average
Recipe Type Non Veg.
Serves 8
Calories Per Serving 426
  • 2 packages (225 gm each) softened Cream Cheese
  • 3 Eggs
  • 1/2 cup White Sugar
  • 1/2 cup Pumpkin Puree
  • 1/2 tsp ground Cinnamon
  • 1 pinch ground Cloves
  • 1 pinch ground Nutmeg
  • 1/2 tsp Vanilla Essence
  • 1/2 cup frozen thawed Whipped Topping
  • 1 (9 inch) prepared Graham Cracker Crust
How to make Double Layer Pumpkin Cheesecake:
  • Preheat oven to 165 degrees C.
  • Take a large baking bowl and mix in the cream cheese, sugar and vanilla. Whip the mixture until it is completely smooth. Add in eggs one at a time and blend the whole batter into the smooth paste.
  • In a backing pan, set the crust and add one cup of the batter and spread it evenly. Set it aside.
  • To the leftover batter, add the pumpkin puree and the ground spices and blend it well. Spread this batter too evenly over the last layer in the backing pan.
  • Put this pan in preheated oven and bake for 35 to 40 minutes, or until center is almost set. Set it aside to cool down, then refrigerate for 3 hours or overnight.
Cover with whipped topping before serving.