For the ultimate cheesecake lover! A double layer of cheesecake and a layer of pumpkin cheesecake! The perfect way to celebrate the holiday!
Cooler weather is taking over Maine and fall recipes are calling my name. I have been wanting to bake a pumpkin cheesecake for a while, after seeing this double layer cheesecake from The Girl Who Ate Everything, I just had to give it a try.
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The name double layer caught my eye, a Double layer is always better, right? I used a prepared Graham Cracker Crust, so this recipe can be prepared quickly for a dessert that you need in a pinch, just give it time to chill in the refrigerator. We all enjoyed this cheesecake, I am excited that it will be on our Thanksgiving table this year.
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DOUBLE LAYER PUMPKIN CHEESECAKE
Ingredients:
cream cheese
white sugar
vanilla extract
eggs
graham cracker crust
pumpkin puree
cinnamon
cloves
nutmeg
whipped cream
More Pumpkin Recipes:
Easy Cinnamon Pumpkin Cake Muffins
Pumpkin Cheesecake Cake
Pumpkin Pound Cake with a Maple Glaze
Mom’s Best Pumpkin Pie
Chocolate Chunk Pumpkin Bread
2-Ingredient Pumpkin Muffins
DOUBLE LAYER PUMPKIN CHEESECAKE
For the ultimate cheesecake lover! A double layer of cheesecake and a layer of pumpkin cheesecake! The perfect way to celebrate the holiday!
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 crust
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/2 cup homemade whipped cream (or frozen whipped cream, thawed)
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.
- 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 topping before serving.
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WHAT THE FLICKA HAPPY VIRTUAL THANKSGIVING
Melissa Sperka
Friday 24th of October 2014
Oh my word, yes Nettie! That looks good enough to eat [by myself ☺]
nettiemoore11
Friday 24th of October 2014
Thank you Melissa! Nettie
Heidy L. McCallum
Tuesday 7th of October 2014
Thank you so much for sharing this wonderful blog post on #PureBlogLove Recipe and DIY craft party! We have added it to our Pin Board . I simply adore all your wonderful blog posts and look forward to seeing what you have cooking up for next week! Thank you again for attending, I hope to see you this week over at "The Patch" party always begins Thursdays at 8 pm EST and we run through the entire weekend! XoXo Heidy
www.themccallumsshamrockpatch.com
nettiemoore11
Tuesday 7th of October 2014
Thank you Heidy! Nettie
Joanne T Ferguson (@mickeydownunder)
Wednesday 17th of September 2014
G'day Love pumpkin! Love cheesecake Nettie!! I could go for a slice right now! Cheers! Joanne
nettiemoore11
Wednesday 17th of September 2014
Thank you so much Joanne! <3 Nettie
Cindy @ Hun What's for Dinner?
Sunday 14th of September 2014
This pumpkin pie looks awesome Nettie! I'd love a big slice right now with my tea.
nettiemoore11
Sunday 14th of September 2014
Thank you Loo Hoo! Nettie