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Double Layer Pumpkin Cheesecake
October 06, 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 pumpkin pie spice, and I used lots of it. The second time I made it I made several alterations for a more elegant cheesecake. I made it in a springform pan with a crust made out of crumbled gingersnaps. I added more to the cream cheese layer and used more pumpkin for a more pumpkin flavor. For an elegant top (can also cover up cracks), I bought a folded frozen pie crust and used tiny leaf shaped cookie cutters to cut out leaves which I brushed with butter and cooked separately, and once the cheesecake was cooked I placed the leaves all over the top and then drizzled with carmel. I left out whipped topping all together. It was very elegant and still tasted just as good. However, with the spring form pan and extra cream cheese layer, I had to cook it much longer.

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