Double Layer Pumpkin Pie Cheesecake
Ingredients4 h 20 m servings 421 cals
- Beat cream cheese, 1 tablespoon milk, and sugar together in a large bowl with a whisk until blended. Stir in half of whipped topping; spread into crust.
- Whisk pumpkin puree, 1 cup milk, pudding mix, cinnamon, ginger, and ground cloves together in a bowl until mixture is thick and blended. Spread over cream cheese mixture.
- Chill in the refrigerator until set, about 4 hours. Remove from the refrigerator; top with remaining whipped topping before serving.
Per Serving: 421 calories; 23.1 g fat; 50.9 g carbohydrates; 5 g protein; 33 mg cholesterol; 696 mg sodium. Full nutrition
ReviewsRead all reviews 3
Easy to make - The cheesecake layer and pumpkin layer balance one another out equally and are not competing in taste/flavor. I make this dessert every year for friends and family it's a holiday...
I did not make any changes to the original recipe, but since I cook and bake a lot I was not convinced that the cheesecake layer was adequate, and I was right. Very, very bland. It had no trad...