The holidays are here which means holiday parties! One of my favorite dessert recipes to share is my Double Layer Pumpkin Cheesecake with a layer of plain cheesecake topped by a layer of pumpkin cheesecake. 😋 I originally found it on allrecipes.com back in 2011. It has been my go-to for Thanksgiving and Christmas and brought to lots of fall and winter potlucks in between. Cheesecake is my favorite all-time dessert. Fun fact: I considered having my wedding cake be a cheesecake but didn’t after realizing how expensive the ingredients would be. (Cream cheese & eggs are not cheap.🙄) Anyway, I’m so glad to share this recipe with you. It’s super simple and sure to impress.
2 (8 oz) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract (Use the real thing! It makes a difference in taste.)
1 9 in. 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 (I’ve topped it with canned whipped cream and homemade which is my personal topping preference.)
- Preheat over to 325 degrees.
- 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.
This is a very easy dessert that is not only delicious but fancy looking. Let me know if you try it! ❤️🍰