Double Layer Pumpkin Cheesecake Recipes

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DOUBLE-LAYER PUMPKIN CHEESECAKE



Double-Layer Pumpkin Cheesecake image

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

1-1/2 cups crushed gingersnap cookies (about 30 cookies)
3/4 cup chopped pecans, toasted
1 tablespoon sugar
1/8 teaspoon salt
1/4 cup butter, melted
CHEESECAKE LAYER:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 large egg, room temperature, lightly beaten
1 teaspoon vanilla extract
PUMPKIN LAYER:
2 large eggs, room temperature, lightly beaten
1-1/3 cups canned pumpkin
1/2 cup sugar
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
2/3 cup heavy whipping cream
Sweetened whipped cream, optional
Toasted chopped pecans, optional

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 PUMPKIN CHEESECAKE



Double Layer Pumpkin Cheesecake image

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

2 (8 ounce) packages cream cheese, softened
½ cup white sugar
½ teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
½ cup pumpkin puree
½ teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
½ cup frozen whipped topping, thawed

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

LAYERED PUMPKIN CHEESECAKE



Layered Pumpkin Cheesecake image

Try a double flavor bonus cheesecake with a classic vanilla layer and a spiced up pumpkin layer.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 10h35m

Yield 16

Number Of Ingredients 9

2 cups gingersnap cookie crumbs (about 32)
1/4 cup butter or margarine, melted
4 packages (8 oz each) cream cheese, softened
1 1/2 cups sugar
4 eggs
1 cup canned pumpkin (not pumpkin pie mix)
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • Heat oven to 300°F. Grease 9-inch springform pan with shortening or cooking spray. Wrap foil around pan to catch drips. In small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.
  • In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.
  • Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
  • Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.
  • Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
  • Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Store cheesecake covered in refrigerator.

Nutrition Facts : Calories 390, Carbohydrate 34 g, Cholesterol 125 mg, Fat 4 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 27 g, TransFat 1 g

PHILADELPHIA 3-STEP DOUBLE LAYER PUMPKIN CHEESECAKE



PHILADELPHIA 3-STEP Double Layer Pumpkin Cheesecake image

Try our PHILADELPHIA 3-STEP Double Layer Pumpkin Cheesecake this Thanksgiving. In one layer, you get the fabulous classic flavor of cheesecake, and in the other, you get the flavor of pumpkin and spices. This 3-STEP double layer pumpkin cheesecake takes 10 minutes of prep.

Provided by My Food and Family

Categories     Recipes

Time 4h50m

Yield 8 servings

Number Of Ingredients 9

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 egg s
1/2 cup canned pumpkin
1/2 tsp. ground cinnamon
dash of ground cloves
dash of ground nutmeg
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Heat oven to 325°F.
  • Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended. Remove 1 cup batter; stir in pumpkin and spices.
  • Pour remaining plain batter into crust; top with pumpkin batter.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm.

Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 120 mg, Sodium 320 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 20 g, Protein 6 g

DOUBLE LAYER PUMPKIN CHEESECAKE



Double Layer Pumpkin Cheesecake image

Can't decide whether to have pumpkin pie or cheesecake? Make this indulgent double layer pumpkin cheesecake to satisfy both cravings.

Provided by hbs-admin

Number Of Ingredients 9

2 pkg (250 g) each plain brick-style cream cheese, softened
1/2 cup (125 mL) granulated sugar
1/2 tsp (2 mL) vanilla extract
2 eggs
1/2 cup (125 mL) E.D.SMITH® Pure Pumpkin
1/4 cup (60 mL) E.D.SMITH® Syrup
1 tsp (5 mL) ground cinnamon
1 prepared Graham cracker crust
Whipped cream (for garnish (optional))

Steps:

  • Preheat the oven to 325°F (160°C). With an electric mixer on medium speed beat the cream cheese with the sugar and vanilla until smooth.
  • On low speed add the eggs, one at a time, until well combined. Remove 1 cup (250 mL) of the batter and stir in the pumpkin, syrup and cinnamon. Pour the remaining plain batter into the crust. Top with the pumpkin batter.
  • Bake for 40 minutes or until center is almost set but still jiggles slightly. Cool completely. Refrigerate for at least 4 hours or overnight. Garnish with whipping cream (if using).

DOUBLE-LAYER PUMPKIN CHEESECAKE



Double-Layer Pumpkin Cheesecake image

Make and share this Double-Layer Pumpkin Cheesecake recipe from Food.com.

Provided by PumpKIM

Categories     Cheesecake

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

2 (8 ounce) packages fat free cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup canned pumpkin
1/4 teaspoon ground cinnamon
1 dash ground nutmeg
1/3 cup graham cracker crumbs
1/2 cup thawed cool whip sugar-free whipped topping

Steps:

  • Preheat oven to 325ºF.
  • Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended.
  • Add eggs, one at a time, mixing on low speed after each addition just until blended.
  • Remove 1 cup of the batter and place in medium bowl.
  • Stir in the pumpkin and spices.
  • Spray a 9-inch pie plate with cooking spray ad sprinkle the bottom with crumbs.
  • Pour the remaining plain batter into crust and then top with pumpkin batter.
  • Bake for 40 minute or until center is almost set. Cool completely. Refrigerate at least 3 hours. Top each serving with 1 tablespoons of the whipped topping. Store leftovers in refrigerator.

DOUBLE LAYER PUMPKIN CHEESECAKE



Double Layer Pumpkin Cheesecake image

This cake combines the best of two treats, cheesecake and pumpkin pie, for the ultimate party dessert. This cheesecake tasted just like the pumpkin cheesecake we used to serve at a 5 star restaurant in Washington D.C. some years ago. Their head pastry chef Stephanie made it every fall to run through the holidays.

Provided by CHEF GRPA

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crusts
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Steps:

  • 1. Preheat oven to 325*F.
  • 2. 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.
  • 3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  • 4. 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.
  • My Note: To make a few changes to make this recipe more of a creamy cheesecake that most people are used to. I used 3 8oz packages of cream cheese instead of 2, added 1/2 cup of sour cream (Fold the sour cream in after adding the eggs), and increased the pumpkin puree to 1 8oz can. I also had to adjust the spices a bit for my taste (added 1 tbls of spiced rum to the pumpkin mixture and a bit more nutmeg and cinnamon). I baked this in a water bath at 350 for 1 hr (till the middle jiggles like jello), then turn off the oven, prop the door open and let the cheesecake sit for another hour, I promise you it will not crack at all. I used a 10in springform pan and a shortbread cookie crust. I used one of the caramel sauce recipes from this web site and poured it over the cheesecake to give it a caramel glaze like the one at the restaurant had. It was fabulous! I took it to work, went to answer the phone, came back 10 minutes later and the whole cheesecake was gone! I couldn't believe it! Now I have to make another one.
  • UPDATE 02: We always like to find shortcuts in the kitchen and these are the few alterations I've made to this recipe. First, instead of using the pumpkin puree and all the spices -- We simply used a can of pumpkin pie filling -- Libby's or the cheap store brand (which we used). 3/4 cup. Make sure your cream cheese is room tempture. It blends better. We used 1/2 cup + 2 tbs sugar. 1 tsp vanilla. And also 1/2 tsp cinnamon. We carefully layered 1 1/2 cup of the cream cheese mixture on the bottom of the crust. Then added the pumpkin mixture on top carefully. Make sure your crust is not cracked or out dated when you get it from the store. Place on a cookie sheet and bake for 50-55 mins or until center of pie is set (center will spring back when touched).

DOUBLE-LAYER PUMPKIN CHEESECAKE



Double-Layer Pumpkin Cheesecake image

Celebrate your next special occasion with this Double-Layer Pumpkin Cheesecake. This Double-Layer Pumpkin Cheesecake will be a crowd-favorite.

Provided by My Food and Family

Categories     Dairy

Time 4h20m

Yield 8 servings

Number Of Ingredients 9

2 tubs (8 oz. each) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
dash ground nutmeg
1/3 cup graham cracker crumbs
1/2 cup thawed COOL WHIP LITE Whipped Topping

Steps:

  • Heat oven to 325ºF.
  • Beat cream cheese, sugar and vanilla with mixer until blended. Beat in eggs, 1 at a time, just until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.
  • Spray 9-inch pie plate with cooking spray; sprinkle bottom with graham crumbs.
  • Top with layers of plain and pumpkin batters. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve topped with COOL WHIP.

Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.6417 g, Sugar 0 g, Protein 6 g

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