Double Layer Pumpkin Cheesecake Recipe
A rich and creamy double-layer pumpkin cheesecake with a graham cracker crust, perfect for fall gatherings and holidays. Serve with a dollop of Cool Whip for an extra-special treat.
Ingredients
Crust
- 1 (9-inch) prepared graham cracker crust
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1/2 cup frozen Cool Whip, thawed
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Prepare the crust if making from scratch; otherwise, place the pie crust on a baking tray.
- Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs one at a time, gently incorporating them individually.
- Remove 1 cup of the batter and place it in a separate bowl. Spread the remaining batter over the pie crust.
- Mix the pumpkin puree and spices into the reserved 1 cup of cheesecake mix. Gently blend until smooth, then spoon this over the cheesecake batter, spreading to the edge of the pie.
- Bake for 35 to 40 minutes, checking that it's done with a gentle nudge before removing from the oven.
- Let the cheesecake cool on the counter, then place it in the fridge for at least 3 hours. Serve with a big spoonful of Cool Whip.
Notes
For the best flavor, allow the cheesecake to chill overnight in the refrigerator before serving.