DOUBLE LAYER PUMPKIN CHEESECAKE
A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream.
Provided by Stephanie Phillips
Categories Fruits and Vegetables Vegetables Squash
Time 4h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, combine cream cheese, 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.
Nutrition Facts : Calories 426.3 calories, Carbohydrate 35.5 g, Cholesterol 108.1 mg, Fat 29 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 15 g, Sodium 354.4 mg, Sugar 24.9 g
DOUBLE-LAYER CHEESECAKE BARS
Can't choose between chocolate and vanilla cheesecake? Have both when you make this bar recipe with two distinct layers. -Andrea Price, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Reserve 1 cup dry cake mix for filling. In a large bowl, combine oil, 1 egg and remaining cake mix; stir until blended. Stir in 1/2 cup chocolate chips. Press onto the bottom of a greased 13x9-in. baking pan. Bake until set, 10-12 minutes., Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, heavy cream, vanilla and reserved cake mix. Add remaining 2 eggs; beat on low speed just until blended. Remove 2 cups for chocolate topping; pour remaining batter over crust., For topping, melt remaining chocolate chips. Stir into reserved cream cheese mixture; spoon over filling. Bake until center is almost set, 30-35 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 292 calories, Fat 19g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 248mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
PHILADELPHIA 3-STEP DOUBLE-CHOCOLATE LAYER CHEESECAKE
Take 10 minutes of prep for two layers of a chocolate layer cheesecake goodness. Top PHILADELPHIA 3-STEP Double-Chocolate Layer Cheesecake with berries!
Provided by My Food and Family
Categories Recipes
Time 3h50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
- Remove 1 cup batter; mix with melted chocolate. Pour into crust; top with remaining plain batter.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP and berries just before serving.
Nutrition Facts : Calories 440, Fat 31 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 110 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
DOUBLE-LAYER CHEESECAKE
It just makes sense mathematically: A double-layer dessert is double-layer yum! So it is with this creamy and fruity flavor cheesecake.
Provided by My Food and Family
Categories Dairy
Time 6h25m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF.
- Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Pour half the batter into medium bowl; stir in dry gelatin mix. Pour over crust. Add lemon zest and juice to remaining batter; mix well. Carefully spoon over cherry layer in pan.
- Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Nutrition Facts : Calories 350, Fat 25 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 135 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
DOUBLE-LAYER PUMPKIN CHEESECAKE
I thought cheesecake and pumpkin pie would be amazing together. This creamy combo won a prize in our local pie contest, so I guess the judges agreed! -Noel Ferry, Perkasie, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 325°. Pulse first 4 ingredients in a food processor until ground. Add butter; pulse to blend. Press mixture onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Refrigerate while preparing filling., For cheesecake layer, beat all ingredients until smooth. For pumpkin layer, whisk together eggs, pumpkin, sugar, pie spice and salt; gradually whisk in cream. Spread cheesecake mixture onto crust; cover with pumpkin mixture., Bake on a lower oven rack until filling is set, 55-65 minutes. Cool at least 1 hour on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and pecans.
Nutrition Facts : Calories 422 calories, Fat 28g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 313mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
DOUBLE LAYER CHEESECAKE - PLAIN AND SIMPLE!
This is my mom's double layer cheese cake recipe. It's a favorite for all occasions! Made in a 10 inch Pyrex clear glass baking dish.
Provided by Golden Sunflower
Categories Cheesecake
Time 45m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease 10 inch Pyrex dish with butter and dust with graham cracker crumbs.
- 1st layer - Beat cream cheese, eggs and sugar. Pour into the pyrex dish and bake for 15 minutes. After 15 minutes remove from oven - DO NOT TURN OFF OVEN.
- While cheese cake is baking mix sour cream, sugar and vanilla.
- 2nd layer - Spoon and spread sour cream mixture lightly over 1st layer of cheese cake.
- Place back in oven for 5 minutes.
- After 5 minutes, turn off oven and leave the cheese cake in the oven for 25 minutes. It will continue to cook during this time.
- Remove and cool completely. Place in refrigerator to chill.
- Cover with your favorite fruit topping and enjoy!
Nutrition Facts : Calories 367.6, Fat 31, SaturatedFat 19.1, Cholesterol 130.7, Sodium 242.7, Carbohydrate 16.3, Sugar 13.1, Protein 7.2
DELUXE DOUBLE LAYER CHEESECAKE
Great Grandma Rush's Cheesecake recipe. This recipe includes making the graham cracker crust, and the two layer cheesecake. I use 1-gallon ziplock and my rolling pin to crush the graham crackers. I also use real lemon for the lemon juice. This recipe was designed for a springform pan, if using glass pie plates this usually can be made into two cakes. Servings vary based on how large you cut the slices.
Provided by Designs by Kurlz
Categories Cheesecake
Time 1h5m
Yield 1-2 cakes, 8-16 serving(s)
Number Of Ingredients 10
Steps:
- Graham Cracker Crust - Mix crushed graham crackers and 1/2 C sugar. Add melted butter and mix. Press graham cracker mix into springform pan (or glass pie plate). Bake for 9 min @ 350 deg.
- First Layer - Blend cream cheese, 1 C sugar, eggs, and lemon juice until smooth (about 2-3 min). Pour over baked crust. Bake 25-29 min @ 350 deg.
- Second Layer - Stir sour cream, 4-5 tbls sugar, and vanilla until smooth. Pour over cake. Bake 5 min @ 350 deg.
- Finish - Let cake set overnight in refrigerator.
DOUBLE LEMON CHEESECAKE
Provided by Kay Schlozman
Categories Cake Food Processor Dessert Bake Kid-Friendly Cream Cheese Lemon Chill Sour Cream Bon Appétit Massachusetts Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Blend first 6 ingredients in processor until smooth. Pour mixture into crust. Bake until cake filling is just set, about 35 minutes. Cool cheesecake slightly.
- Combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in small bowl. Spread mixture evenly over cheesecake. Bake 10 minutes. Cool. Refrigerate cake overnight. (Can be prepared 2 days ahead.) Cut into wedges and serve.
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