Pumpkin Layer Cheesecake

4.7
(138)

This cheesecake makes a dramatic presentation with its two layers of white and pumpkin.

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10
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Prep Time:
25 mins
Cook Time:
40 mins
Additional Time:
4 hrs 35 mins
Total Time:
5 hrs 40 mins
Servings:
8
Yield:
1 9-inch pie

Ingredients

  • 2 (8 ounce) packages cream cheese, softened

  • ½ cup white sugar

  • ½ teaspoon vanilla extract

  • 2 eggs

  • ½ cup pumpkin puree

  • ½ teaspoon ground cinnamon

  • teaspoon ground cloves

  • teaspoon ground nutmeg

  • 1 (9 inch) prepared graham cracker crust

Directions

  1. Preheat oven to 350 degrees F (175 degrees C.)

  2. In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs. Reserve 1 cup of cream cheese mixture and set aside. Pour remaining mixture into pie crust.

  3. Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain filling in the crust.

  4. Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight.

Nutrition Facts (per serving)

398 Calories
27g Fat
33g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 398
% Daily Value *
Total Fat 27g 35%
Saturated Fat 14g 71%
Cholesterol 108mg 36%
Sodium 370mg 16%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 3%
Total Sugars 23g
Protein 7g
Vitamin C 1mg 4%
Calcium 63mg 5%
Iron 2mg 9%
Potassium 140mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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