Double-Layer Pumpkin Cheesecake Recipe

Instead of buying pumpkin puree, I bought pumpkin pie filling that has all if the spices already in it (the puree doesn't). So, if you don't have all of those spices seperate listed in the recipe, you don't have to buy them just to make this pie. The can of pumpkin pie filling is quite big and you won't use the whole thing (I used 3/4 Cup), but it can be frozen for three months or kept in the fridge for upto a week. I didn't have a graham cracker crust on hand, I used a 9in DEEP pie shell and it turned out good and completely filled that shell up. I cooked mine for about 55-60 minutes before it was done. One last thing, on the plain cream cheese layer you put on the bottom, I used a little over a cup of that to make it more pronounced so you could see it better when it was cut..I think you could even go 1 1/2 cups and it would be fine if you want more of a cream cheese flavor. I took this for Thanksgiving and it was a hit. My mom said all she wanted for Christmas was another pie all for herself!

Changes as follows:nI made my crust using 1 1/2c graham crackers with 6 T melted butter. Used 3 8oz cream cheese, 3/4c sugar, 3 eggs, 1/2c sour cream, 8oz pumpkin puree, 1 t. vanilla. Reserved an additional 1 c. plain cheesecake to swirl on top. Baked at 350 for 1 hr 5 minutes using a waterbath. Allowed to cool in closed oven for 6 hrs. Came out PERFECT! This blows Cheesecake Factory out of the park! Also made a homemade caramel sauce to drizzle

Made this with a gingersnap crust, and it was both easy and exceptionally good. Modifications, some based on others' reviews: gingersnap crust (using Trader Joe's Triple Ginger Snaps [7.5oz], processed with 4 Tb melted butter and 1/4 C sugar) pressed into a greased 9" springform (bottom only) and baked at 325 for 15 minutes; used a full tsp of vanilla; used a little more than 1 C of the plain batter for the first layer (maybe up to 1.5 C?); subbed 1 tsp of pumpkin pie spice; and used a little more than 1/2 C of pumpkin (probably closer to 3/4 C) because I wanted more pumpkin flavor to come through. I'd say it's a fairly foolproof recipe given the good outcome with these changes. I think the gingersnap crust really elevated it. I disagree with reviewers who said it wasn't sweet enough as is. I love pumpkin pie but will choose this instead for my Thanksgiving dessert going forward.

Great, with changes. 3 packs cream cheese, 3/4 can pumpkin puree, more of the spices and 1/2 c Greek yogurt. I use a springform pan so I want a deeper cheesecake. I cook it for an hour. Then off/door open for an hour.

Used TRindell recipe to a point. I made Gluten free double layer cheesecake. 2 1/2- 3 cups Pamela's Gluten Free Graham crackers( you can use any gluten free brand, but these taste the best) About 9 Tbsp butter (melted). 1/3 cup white sugar, 1 tsp Cinnamon. Press mixture into 10inch springfoam pan. Place in freezer until ready to use. Full big pan with 1 inch water place on bottom rack. (So the water heats up with the oven) Preheat oven to 350°F 3, 8oz cream cheese blocks (room temperature) 3/4 cup white sugar (heaping) 1 Tbsp vanilla, 3 Large eggs (beaten in a separate bowl) slowly added to mixture, 1/2 cup sour cream (room temperature, add after the eggs). Pour 2 cups of batter into springtime pan. Then mix 1 heaping cup pumpkin puree, 1 Tbsp pumpkin pie spice. To remaining batter. Pour into pan. Beat againt counter to level. Wrap bottom of pan with foil so water won't get in. Place into water bath. Bake for 1 hour (maybe and 1 hour and 20ish minutes. I have a fear of things not being done.) Turn oven off and prop open oven. And cool for 30 minutes/to an hour Place on counter and cool until pan is cool. Wrap with plastic wrap and refrigerate. I left mine in all night (about 12hours) Then I unclipped pan and took cheesecake out. No cracks! The cheesecake was delicious! Perfect balace of pumpkin. I will definitely make this again. It may even become my holiday staple.

I used 3 cream cheeses (8oz), added an extra egg, and more vanilla and sugar. I took out one cup of the plain batter and added it with one cup pumpkin pie filling plus some pumpkin pie spice and cinnamon. I then took out a tiny bit of the plain cheesecake batter maybe 1/3 cup and put it into a small ziploc bag. I filled a 10 inch pie crust with the remainder and stuck it in the freezer for a few minutes, then topped gently with the pumpkin batter. I cut the tip of the ziploc and piped circles on top then used a toothpick to drag the batter. Baked for about an hour sitting in a sheet pan of water. Let it cool with the door open and oven off for another hour then stuck it in the fridge for a couple hours.

I made this in the Instant Pot in a cheesecake pan, it came out beautifully!! I took the advice of the first reviewer and added an extra package of cream cheese, 1/2 cup sour cream, and extra pumpkin. I saved some of the bottom layer and used a pastry bag to put drops on top, then ran a toothpick through them to make hearts. I covered, then put in the IP for 30 minutes NPR.

This was a perfect recipe. Easy to blend all the ingredients, takes very little time. I have skipped the cloves and whipped cream both times I made the recipe ( I didn't have cloves on hand and the cheesecake is sweet enough without the whipped cream). After adding the 1/2 cup pumpkin and mixing it in, I will toss in a few small spoonfulls of pumpkin and it is amazing! It is so creamy, just rich enough and is the perfect fall flavor. Highly recommend waiting for this beaut overnight- worth the wait!

I make this every year and it's a favorite even with people who don't like pumpkin pie, but I did make changes based on others' suggestions. 3 (8 ounce) packages of cream cheese, stir in a 1/2 cup of sour cream, 1 (8 oz) can of pumpkin puree, 1 teaspoon of vanilla extract, slightly more sugar, but not 3/4 cup, then I doubled (or tripled depending on the taste) of the ground cinnamon, ground nutmeg. I didn't have cloves so I used ground pumpkin pie spice. I baked it in a water bath about 1 hour in the oven, then opened the over door and let it cool for an hour. No cracks! I made my own crust of 1 1/2 cup of gingersnap cookies, 3/4 cup hazelnuts (all ground up in processes), 3 tbsp of brown sugar, 6 tbsp of melted butter and pressed the mixture into the bottom and side of the pan (greased and floured).

I always make the original recipe first. It was a hit.. but after i took other reviewers suggestions. Double the cheesecake put portion off to side and swirl on top before baking 4 packages of cream cheese 1.5 cups sugar 2 teaspoons vanilla 4 eggs Refrigerate cheesecake portion overnight I also make my own crust Graham cracker crust recipe 1 1/2 cups graham cracker crumbs* (9 whole Graham Crackers = 1.5c/crumbs) 1/4 cup light brown sugar, loosely packed 1/2 teaspoon ground cinnamon 1/8 teaspoon kosher salt 1/2 cup unsalted butter, melted Instructions: Place GC crumbs, brown sugar, cinnamon, salt in processor Pour the melted butter/blend press into pan or pie tin bake at 375* 5min

I first made this for my husband's birthday two years ago and he loved it so much that I make it every year for his birthday. He can't have much sugar so I sub it here for stevia packets, each packet replaces 2 tsp of sugar. We don't like super sweet so 8 packets are enough. Also, I used a couple good shakes of pumpkin pie spice in place of the separate spices. I used neufchatel cheese instead of cream cheese to reduce the fat. Remember to leave it out to reach room temperature because I didn't recently and the mixture was not pourable. Next time I might try whipped cream cheese or whip the cream cheese longer because I prefer a not-so-dense cheesecake.

I loved this recipe! It was so good and my whole family likes it.

Good

I've made this for the last couple years for holidays and birthdays even. My family can't get enough of this! I use keeper premade crust but homemade crust also tastes good!

I can’t stop thinking about it!

Can’t stop thinking about it!

Loved this Pumpkin Cheesecake! Beautiful feast!

I made this for Thanksgiving and everyone was head over heels for it. I was told it had to be made for Christmas as well and for now on every holiday. the only think i changed was I used Gluten free graham crackers (celiac) I made two for Christmas thank you so much amazing and easy to make

I’m honestly amazed how easy this was.

I added a few drops of almond extract and I divided the sugar between regular sugar and brown sugar and I added a can of sweetened condensed milk to the 4x recipe because I made five pies out of it. It's fabulous!