Double Layer Pumpkin Cheesecake
Recipe type: Desserts
This Double Layer Pumpkin Cheesecake will blow you away with it's creamy, velvet-y, rich pumpkin and cheesecake flavor - this will quickly become your new go-to favorite!
  • 2 (8 ounce) packages cream cheese, softened
  • ½ cup white sugar
  • ½ teaspoon vanilla extract
  • 2 eggs
  • ½ cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 (9 inch) prepared graham cracker crust
  1. Preheat oven to 325 degrees F.
  2. In a large bowl, combine cream cheese, sugar and vanilla and beat until smooth. Blend in eggs, one at a time. Remove 1 cup of batter and spread into the bottom of crust and set aside.
  3. Add pumpkin, cinnamon, nutmeg and cloves to the remaining batter and stir gently until well blended. Carefully spread over the cream cheese batter that's already in the crust.
  4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Remove from oven, allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving, if desired.
Serve topped with frozen whipped topping, thawed, if desired.
Recipe by Inspiration Kitchen at