DOUBLE-LAYER PUMPKIN CHEESECAKE
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jalen Grant
[email protected]This recipe sounds too complicated for me. I think I'll pass.
Duane Keller
[email protected]I'm not a big fan of pumpkin, but I'm willing to give this recipe a try. It looks like it might be good.
Abdi Jeldu
[email protected]This recipe looks delicious! I can't wait to try it.
Ahmed Naguib
[email protected]I'm not sure if I have all of the ingredients for this recipe. I'll have to check my pantry before I decide whether or not to make it.
THE LEGEND PRO
[email protected]I'm planning to make this cheesecake for my next dinner party. It looks like it would be a real showstopper.
Nawanjana Wijesooriya
[email protected]I wish there were more pictures in the recipe. It would have been helpful to see what the cheesecake was supposed to look like at each stage.
Yvonne Brooks
[email protected]The instructions were a bit confusing and I ended up having to make some adjustments. However, the cheesecake turned out great in the end.
ARAFAT ISLAM BAPPEE
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good. I would recommend reducing the amount of sugar in the recipe.
logan miller
[email protected]I'm not usually a fan of pumpkin desserts, but this cheesecake changed my mind. It was light and fluffy, with just the right amount of pumpkin flavor.
Felisha Nakhul
[email protected]This was the best pumpkin cheesecake I've ever had! The flavors were perfectly balanced and the texture was divine.
Jay Griffitts
[email protected]I was a bit skeptical about making a pumpkin cheesecake, but I'm so glad I did! It was absolutely delicious. The crust was the perfect balance of sweet and crumbly, and the cheesecake filling was creamy and flavorful.
Brendan Loughlin
[email protected]This cheesecake was so delicious! The pumpkin flavor was subtle and not overpowering, and the cheesecake filling was creamy and smooth. I will definitely be making this again.
md belal hasan Sipon
[email protected]I've made this cheesecake several times now and it's always a crowd-pleaser. The instructions are easy to follow and the results are always amazing.
Bijay Jaiswal
[email protected]This pumpkin cheesecake was a huge hit at my Thanksgiving gathering! The combination of the creamy cheesecake filling and the pumpkin spice cake crust was divine. I followed the recipe exactly and it turned out perfectly.