-
-
My review
Double Layer Pumpkin Pie Cheesecake
2
ravennesky
"An incredible and easy double-layer pumpkin pie cheesecake. A recipe that is loved and adored even by people who are readily known at Thanksgiving and Christmas as hating pumpkin pie. This recipe will win everyone over and make a new family favorite!"
Added to shopping list.
Go to shopping list.
Ingredients
4 h 20 m servings 421Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
Newest
11/24/2017
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...
10/20/2017
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...
11/25/2016
Made according to the recipe but reserved some cheesecake mixture and put it on the top edge and a dollop in the center. Big hit at my house