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Double Layer Pumpkin Cheesecake

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Recipe

I made this with the shortbread crust recipe and it was fabulous! Will make again many times... everyone loved it!

 

Yield

8 servings

Prep

30 min

Cook

40 min

Ready

4 1/6 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
8 ounces cream cheese
softened
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1 pinch nutmeg
ground
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1 pinch cloves, ground
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½ teaspoon cinnamon
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½ cup pumpkin
puree
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9 inches graham crackers/wafers
crusts, prepared
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2 x eggs
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½ cup vanilla extract
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½ cup sugar
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½ cup dessert topping
frozen whipped, thawed
*

Ingredients

Amount Measure Ingredient Features
231.2 ml/g cream cheese
softened
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1 pinch nutmeg
ground
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1 pinch cloves, ground
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2.5 ml cinnamon
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118 ml pumpkin
puree
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9 inches graham crackers/wafers
crusts, prepared
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2 x eggs
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118 ml vanilla extract
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118 ml sugar
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118 ml dessert topping
frozen whipped, thawed
*

Directions

Preheat oven to 325℉ (160℃) (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.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

All you gotta do is use your head and you can substitute and rearrange you ingredients to make a fab cheese cake!

 

 

Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 32537% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 295mg 12%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 6%
Sugars g
Protein 9g
Vitamin A 55% Vitamin C 1%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 
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