Jul 22, 2014

Double Layer Pumpkin Cheesecake

Last year we enjoyed this incredibly tasty double layer pumpkin cheesecake as one of our Thanksgiving desserts - with a delicious blend of cream cheese, whipped topping and pumpkin puree. I'm always grateful for whatever fiber I can sneak into my daily diet that doesn't involve a horrible tasting breakfast cereal. Pumpkin has no saturated fats or cholesterol; but is overflowing with dietary fiber, anti-oxidants, minerals and vitamins A, C and E. To make an easier version of this pumpkin cheesecake recipe, substitute 3/4 cup of Libby's pumpkin pie filling (or any brand will do) for the pumpkin puree. This pie filling already has all the spices in it so you don't need to add them separately.

pumpkin cheesecake recipe

  • 2 (8 ounce) packages of cream cheese, softened
  • 1/2 cup of white sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 2 eggs
  • 1 (9 inch) prepared graham cracker crust
  • 1/2 cup pumpkin puree
  • 1 pinch each - cloves and nutmeg
  • 1/2 cup frozen whipped topping, thawed

Directions:

Preheat oven to 325 degrees F.
In a large bowl, combine cream cheese (room temperature is best), sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

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