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Pumpkin Layer Cheesecake

JPOTTER

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

5 h 40 m servings 398 cals
Original recipe yields 8 servings (1 9-inch pie)

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 398 calories; 27.4 g fat; 32.6 g carbohydrates; 7.1 g protein; 108 mg cholesterol; 370 mg sodium. Full nutrition

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Reviews

Read all reviews 111
  1. 135 Ratings

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Most helpful positive review

I scaled the recipe to 12 servings and increased the pumpkin puree and spices a little. I baked this in a 9-inch springform pan with a homemade crust. I used a water bath and added white chocola...

Most helpful critical review

This recipe is great for a base, however I found that you needed 2x more spices than the recipe called for to have any flavour in your cheesecake. Also, making a crust out of crushed gingersnap...

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I scaled the recipe to 12 servings and increased the pumpkin puree and spices a little. I baked this in a 9-inch springform pan with a homemade crust. I used a water bath and added white chocola...

this is a very pretty & delicious cheesecake! i added 1/2 c. of finely chopped pecans to my graham cracker crust & used a 9" springform pan (done in 40 minutes). i also liked how this cheesecake...

I simply can't rave enough about this recipe. This was the first time I've ever made a cake/pie, and it turned out BEAUTIFUL and was absolutely delicious. When it was cut, the layers came out ...

Delicious. One change: While mixing the 1 c. cream cheese mix with the 1/2 c. pumpkin puree, I noticed that it looked a bit too "cream cheesey", so I added pumpkin puree until it looked & smelle...

I can't get enough! If you like cheesecake and you like pumpkin pie, you will love this one! It's a perfect mix of the two. Top with some Cool Whip and there is a perfect pie!

This recipe is great for a base, however I found that you needed 2x more spices than the recipe called for to have any flavour in your cheesecake. Also, making a crust out of crushed gingersnap...

This is a great recipe! I made it for my first Thanksgiving dinner and everyone loved it so much that they begged me to make it for Christmas. It is very easy to make and will win you lots of ...

This is the best! Made it several times and it's been a hit each time. Comes out perfect - even using store bought graham crust! Do not change a thing - perfect as is!

this was my first cheesecake, it came out perfect. everyone loved it. look no further.