Double Layer Pumpkin Pie Cheesecake

Double Layer Pumpkin Pie Cheesecake

Double layer pumpkin pie cheesecake combines the best from pumpkin pie and cheesecake into a delicious Thanksgiving dessert.

Were you in charge of bringing dessert to your Thanksgiving dinner? Are you a fan of pumpkin pie? What about cheesecake? Have you had enough questions? If you answered yes to all of those questions, then this double layer pumpkin pie cheesecake is the dessert that you’ll want to bring. This delicious combination of pumpkin pie and cheesecake is sure to leave your guests wanting more.

Preparation time: 4 hours 10 minutes

Servings: 8

Calories: 426


  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 (9 inch) prepared graham cracker crust
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1/2 cup frozen whipped topping, thawed


  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. In a large bowl, mix only these ingredients: cream cheese, sugar, and vanilla and beat until smooth. Then blend in the eggs one at a time until fully integrated into the batter.
  3. Remove 1 cup of batter and spread onto the bottom of the crust.
  4. Add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until the mixture is blended well.
  5. Bake in the oven for about 35 to 40 minutes, or until center is almost set. Allow to cool, then place in the fridge for 3 hours or overnight.
  6. Cover with whipped cream before you serve for the best cheesecake pie experience.

We Risk Management LLC hope you enjoy this delicious double layer pumpkin pie cheesecake and hope it put those who try it into a great food coma! Contact the independent insurance professionals at Risk Management LLC in Brookfield, Wisconsin for all of your insurance needs.

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