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My review
Double Layer Pumpkin Cheesecake
Stephanie Phillips
"A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream."
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Ingredients
4 h 10 m servings 426Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C).
- 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. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 2k4086 Ratings
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Most helpful positive review
10/3/2005
This cheesecake tasted just like the pumpkin cheesecake we used to serve at a 5 star restaurant in washington d.c. years ago. Their head pastry chef made it every fall to run through the holida...
Most helpful critical review
12/6/2011
Have to admit I'm flummoxed by all the rave reviews. I love pumpkin and I love cheesecake but this didn't do it for me. It was ok. That's about it. Oh and I love the people saying they bought pu...
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10/3/2005
This cheesecake tasted just like the pumpkin cheesecake we used to serve at a 5 star restaurant in washington d.c. years ago. Their head pastry chef made it every fall to run through the holida...
12/3/2002
Revamping this review ---- I've been making this recipe since Thanksgiving of 2002. Since then, its made its way to work potlucks, holiday dinners, and various gatherings I've attended. I alway...
10/30/2002
Instead of buying pumpkin puree, I bought pumpkin pie filling that has all if the spices already in it (the puree doesn't). So, if you don't have all of those spices seperate listed in the recip...
11/1/2010
LOVED it! I made the following adjustments in order to fit in a springform pan: 3 (8 oz.) cream cheese (MUST be at room temp!), 3/4 cup white sugar, 1 tsp vanilla, 3 eggs, 1/2 cup sour cream (...
11/25/2002
I made this recipe three times. The first just like the recipe is printed and it was very tasty but it wasn't like a cheesecake. So the next time I doubled the recipe. I made one batch of fil...
10/6/2003
I made this recipe as directed the first time and it was wonderful; although, it is more of a cheese pie than a cheesecake. To make it easier instead of using all the spices individually I used...
9/30/2007
It was GREAT!!!! After reading other reviews I used pumpkin pie filling (instead of puree w/ all the spices). I also added some extra cinnamon, sugar and vanilla. To make it ever better I melted...
12/6/2011
Have to admit I'm flummoxed by all the rave reviews. I love pumpkin and I love cheesecake but this didn't do it for me. It was ok. That's about it. Oh and I love the people saying they bought pu...
10/31/2002
A very tasty dessert! For cheesecake lovers, you may want to double the amount of cream cheese mix. Or, atleast add 1/2 more because the pumpkin pie layer is thicker than the cheesecake layer....