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Double Layer Pumpkin Pie Cheesecake

Rated as 4.25 out of 5 Stars

"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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4 h 20 m servings 421
Original recipe yields 8 servings


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  1. 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.
  2. 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.
  3. 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 50.9 5 33 696 Full nutrition

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Read all reviews 4
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was easy to make and family loves it. they ask for it every year!

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...

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