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My review
Double Layer Pumpkin Pie Cheesecake
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!"
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Ingredients
4 h 20 m servings 421 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- 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
Per Serving: 421 calories; 23.1 g fat; 50.9 g carbohydrates; 5 g protein; 33 mg cholesterol; 696 mg sodium. Full nutrition
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Reviews
Read all reviews 3Most helpful
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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