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Double Layer Pumpkin Cheesecake
Reviews:
December 03, 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 always like to find shortcuts in the kitchen and these are the few alterations I've made to this recipe, which in my opinion is a good base. :) First, instead of using the pumpkin puree and all the spices...I simply used a can of pumpkin pie filling...Libby's or the cheap store brand (which i used). I use 3/4 cup. It boosts the pumpkin flavor overall. Make sure your cream cheese is room temperature. It blends better. 3/4 cup of sugar. 1 tsp vanilla. 1/2 tsp cinnamon. You can stop there if you're using the filling. OR..you can continue (even if you're using filling) and add 1 pinch of clove, nutmeg, ginger, and salt. I carefully layered 1 1/2 cup of the cream cheese mixture on the bottom of the crust. Then added the pumpkin mixture on top carefully. Make sure your crust is not cracked or out dated when you get it from the store. Place on a cookie sheet and bake for 50-55 mins or until center of pie is set (center will spring back when touched). Thanks to Stephanie for a wonderful recipe.

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