DOUBLE-LAYER PUMPKIN CHEESECAKE
I thought cheesecake and pumpkin pie would be amazing together. This creamy combo won a prize in our local pie contest, so I guess the judges agreed! -Noel Ferry, Perkasie, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 325°. Pulse first 4 ingredients in a food processor until ground. Add butter; pulse to blend. Press mixture onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Refrigerate while preparing filling., For cheesecake layer, beat all ingredients until smooth. For pumpkin layer, whisk together eggs, pumpkin, sugar, pie spice and salt; gradually whisk in cream. Spread cheesecake mixture onto crust; cover with pumpkin mixture., Bake on a lower oven rack until filling is set, 55-65 minutes. Cool at least 1 hour on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and pecans.
Nutrition Facts : Calories 422 calories, Fat 28g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 313mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
DOUBLE LAYER PUMPKIN PIE CHEESECAKE
An incredible and easy double-layer pumpkin pie cheesecake. A recipe that is loved and adored even by people who are readily known at Thanksgiving and Christmas as hating pumpkin pie. This recipe will win everyone over and make a new family favorite!
Provided by RaVenneSky
Categories Fruits and Vegetables Vegetables Squash
Time 4h20m
Yield 8
Number Of Ingredients 11
Steps:
- Beat cream cheese, 1 tablespoon milk, and sugar together in a large bowl with a whisk until blended. Stir in half of whipped topping; spread into crust.
- Whisk pumpkin puree, 1 cup milk, pudding mix, cinnamon, ginger, and ground cloves together in a bowl until mixture is thick and blended. Spread over cream cheese mixture.
- Chill in the refrigerator until set, about 4 hours. Remove from the refrigerator; top with remaining whipped topping before serving.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 50.9 g, Cholesterol 33.4 mg, Fat 23.1 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 13.9 g, Sodium 696.3 mg, Sugar 37.3 g
DOUBLE LAYER PUMPKIN CHEESECAKE
A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream.
Provided by Stephanie Phillips
Categories Fruits and Vegetables Vegetables Squash
Time 4h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (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.
Nutrition Facts : Calories 426.3 calories, Carbohydrate 35.5 g, Cholesterol 108.1 mg, Fat 29 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 15 g, Sodium 354.4 mg, Sugar 24.9 g
PHILADELPHIA 3-STEP DOUBLE LAYER PUMPKIN CHEESECAKE
Try our PHILADELPHIA 3-STEP Double Layer Pumpkin Cheesecake this Thanksgiving. In one layer, you get the fabulous classic flavor of cheesecake, and in the other, you get the flavor of pumpkin and spices. This 3-STEP double layer pumpkin cheesecake takes 10 minutes of prep.
Provided by My Food and Family
Categories Recipes
Time 4h50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended. Remove 1 cup batter; stir in pumpkin and spices.
- Pour remaining plain batter into crust; top with pumpkin batter.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 120 mg, Sodium 320 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 20 g, Protein 6 g
DOUBLE-LAYER PUMPKIN PIE
Did Cinderella have it all wrong? This Double-Layer Pumpkin Pie proves the pumpkin is better than the prince! Enjoy this creamy Double-Layer Pumpkin Pie.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
- Whisk pumpkin, dry pudding mixes, spices and remaining milk in medium bowl 2 min. (Mixture will be thick.) Spread over cream cheese layer.
- Refrigerate 4 hours or until firm.
- Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
DOUBLE-LAYER PUMPKIN CHEESECAKE
Celebrate your next special occasion with this Double-Layer Pumpkin Cheesecake. This Double-Layer Pumpkin Cheesecake will be a crowd-favorite.
Provided by My Food and Family
Categories Dairy
Time 4h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF.
- Beat cream cheese, sugar and vanilla with mixer until blended. Beat in eggs, 1 at a time, just until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.
- Spray 9-inch pie plate with cooking spray; sprinkle bottom with graham crumbs.
- Top with layers of plain and pumpkin batters. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve topped with COOL WHIP.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.6417 g, Sugar 0 g, Protein 6 g
DOUBLE LAYER PUMPKIN CHEESECAKE
This cake combines the best of two treats, cheesecake and pumpkin pie, for the ultimate party dessert. This cheesecake tasted just like the pumpkin cheesecake we used to serve at a 5 star restaurant in Washington D.C. some years ago. Their head pastry chef Stephanie made it every fall to run through the holidays.
Provided by CHEF GRPA
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 325*F.
- 2. 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.
- 3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
- 4. 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.
- My Note: To make a few changes to make this recipe more of a creamy cheesecake that most people are used to. I used 3 8oz packages of cream cheese instead of 2, added 1/2 cup of sour cream (Fold the sour cream in after adding the eggs), and increased the pumpkin puree to 1 8oz can. I also had to adjust the spices a bit for my taste (added 1 tbls of spiced rum to the pumpkin mixture and a bit more nutmeg and cinnamon). I baked this in a water bath at 350 for 1 hr (till the middle jiggles like jello), then turn off the oven, prop the door open and let the cheesecake sit for another hour, I promise you it will not crack at all. I used a 10in springform pan and a shortbread cookie crust. I used one of the caramel sauce recipes from this web site and poured it over the cheesecake to give it a caramel glaze like the one at the restaurant had. It was fabulous! I took it to work, went to answer the phone, came back 10 minutes later and the whole cheesecake was gone! I couldn't believe it! Now I have to make another one.
- UPDATE 02: We always like to find shortcuts in the kitchen and these are the few alterations I've made to this recipe. First, instead of using the pumpkin puree and all the spices -- We simply used a can of pumpkin pie filling -- Libby's or the cheap store brand (which we used). 3/4 cup. Make sure your cream cheese is room tempture. It blends better. We used 1/2 cup + 2 tbs sugar. 1 tsp vanilla. And also 1/2 tsp cinnamon. We carefully layered 1 1/2 cup of the cream cheese mixture on the bottom of the crust. Then added the pumpkin mixture on top carefully. Make sure your crust is not cracked or out dated when you get it from the store. Place on a cookie sheet and bake for 50-55 mins or until center of pie is set (center will spring back when touched).
DOUBLE LAYER PUMPKIN PIE
Rich and creamy.
Provided by Joyce
Categories Fruits and Vegetables Vegetables Squash
Time 4h20m
Yield 8
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
- Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
- Refrigerate 4 hours, or until set.
Nutrition Facts : Calories 355.7 calories, Carbohydrate 51.2 g, Cholesterol 18.2 mg, Fat 16 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 8.1 g, Sodium 690.2 mg, Sugar 36.5 g
DOUBLE LAYER PUMPKIN PIE
Make and share this Double Layer Pumpkin Pie recipe from Food.com.
Provided by Sackville
Categories Pie
Time 20m
Yield 1 9inch pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
- Gently stir in whipped topping.
- Spread on bottom of crust.
- Pour 1 cup cold milk into large bowl.
- Add pumpkin, pudding mixes and spices.
- Beat with wire whisk 2 minutes.
- The mixture will be thick.
- Spread over cream cheese layer.
- Refrigerate 4 hours or until set.
- Garnish with additional whipped topping and chocolate-dipped pecan halves.
- Store in the refrigerator until just before serving.
Nutrition Facts : Calories 362.4, Fat 16.2, SaturatedFat 6.7, Cholesterol 28.7, Sodium 608, Carbohydrate 51.9, Fiber 1, Sugar 38.4, Protein 4.1
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.
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