Double Layer Pumpkin Cheesecake

This Thanksgiving, leave your guests in a food coma with this delicious Double Layer Pumpkin Cheesecake.

Are you fan of cheesecake? What about pumpkin pie? If you answered “yes” to both of these, then here’s a recipe that is sure to leave you wanting more and one that will leave your friends and family in a food coma they’ll talk about for years to come.

Prep Time: 4 hours 10 minutes
Servings: 8
Calories: 426


  • 1/2 cup pumpkin puree
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup frozen whipped topping, thawed
  • 1/2 teaspoon ground cinnamon
  • 1 (9 inch) prepared graham cracker crust
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 2 (8 ounce) packages cream cheese, softened
  • 2 eggs

  • Directions

    1. Preheat the oven to 325 degreed F.
    2. Take a large bowl and combine cream cheese, sugar, and vanilla. Beat until mix is smooth. Blend the eggs in one at a time. Take one cup of batter and spread into the bottom of the crust; set aside.
    3. Add the pumpkin, cinnamon, cloves, and nutmeg to the remaining batter in the bowl and stir gently until it is well mixed. Carefully spread the batter in the crust.
    4. Bake in the oven for 35 to 40 minutes, or until the center is almost set. Allow for the cheesecake to cool and set. Refrigerate for 3 hours or overnight. Cover with whipped cream before serving.

    We at Castroll Insurance hope you have a great Thanksgiving and have the opportunity to bake this delicious double layer pumpkin cheesecake. Contact Castroll Insurance for all of your needs for insurance near you, CA.