Best Double Layer Pumpkin Cheesecake Recipes

DOUBLE-LAYER PUMPKIN CHEESECAKE

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.

DOUBLE LAYER PUMPKIN PIE CHEESECAKE

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.

DOUBLE LAYER PUMPKIN CHEESECAKE

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 CHEESECAKE BARS

Steps:

• Combine graham cracker crumbs, butter, and sugar for crust. Press onto the bottom and a little bit up the sides of a 9-inch square baking pan. Place in the refrigerator until ready to use.
• Preheat the oven to 325 degrees F (165 degrees C).
• Combine cream cheese, sugar, and vanilla extract for filling in a mixing bowl; beat with an electric mixer until smooth. Beat in eggs, one at a time. Remove 1 cup of batter and spread it onto bottom of the graham cracker crust.
• Add pumpkin, cinnamon, cloves, and nutmeg to remaining cream cheese mixture and stir gently until well blended. Carefully spread the pumpkin mixture over the cream cheese mixture you already placed on the crust.
• Bake in the preheated oven until the center is set, 35 to 40 minutes. Remove from the oven and allow to cool, 20 to 30 minutes. Place in the refrigerator until firm, about 3 hours. Cut into 16 squares and top with whipped topping.

PUMPKIN CHEESECAKE (DOUBLE-LAYER)

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a 9-inch springform pan with aluminum foil, pulling the edges of the foil up the inside of the pan and folding over the edge of the pan halfway down the outside.
• Mix graham cracker crumbs, brown sugar, and 1/2 teaspoon cinnamon together in a bowl. Add butter and stir until mixture is evenly coated with butter and crumbly. Press crumb mixture into the bottom and 2/3 of the way up the sides of the prepared springform pan.
• Bake in the preheated oven until lightly browned, about 5 minutes. Remove crust from oven, keeping the oven at 325 degrees F (165 degrees C).
• Beat cream cheese, white sugar, 1 tablespoon flour, and vanilla extract together in a bowl using an electric mixer until smooth. Beat eggs into cream cheese mixture, 1 egg at a time, beating until each egg is incorporated before adding the next. Fold sour cream into cream cheese mixture until batter is smooth.
• Remove 1 1/2 cups batter from bowl and spread onto the crust.
• Stir pumpkin puree, 1 tablespoon flour, 1/2 teaspoon cinnamon, nutmeg, and cloves into the remaining batter until smooth; gently spread over the batter on the crust. Wrap the bottom of the springform pan with aluminum foil and place in a 9x13-inch baking dish. Pour water into the baking dish to about a 1-inch depth.
• Bake in the preheated oven until cheesecake is set in the middle, about 1 hour. Turn off oven, prop the oven door open, and let cheesecake sit in the oven for 1 hour more. Refrigerate cheesecake until completely cooled, at least 4 hours.

DOUBLE LAYER PUMPKIN CHEESECAKE

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.

DOUBLE-LAYER PUMPKIN CHEESECAKE

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.

PHILADELPHIA 3-STEP DOUBLE LAYER PUMPKIN CHEESECAKE

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.

DOUBLE-LAYER PUMPKIN CHEESECAKE

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.

DOUBLE LAYER PUMPKIN CHEESECAKE

Steps:

• Mix cream cheese, sugar and vanilla until well blended. add eggs. remove 1 cup batter. stir in pumpkin and spices. pour remaining plain batter into crust, top with pumpkin batter. bake at 325 for 40min cool and refridgerate.

DOUBLE LAYER PUMPKIN CHEESECAKE

Steps:

• 1. Preheat over to 325 degrees Fahrenheit
• 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 remaining batter ans stir gently until well blended. Carefully spread over the batter in crust.
• 4. Bake in over for 45 minutes to 1 hour, or until center is almost set. Allow to cool, then refrigerate for 3 hours or over night. Cover with whip cream, circle the edge with candy corn/ pumpkins before serving.

DOUBLE-LAYER PUMPKIN CHEESECAKE

Steps:

• Preheat the oven to 350F. Put the first set of ingredients (toffuti through vanilla) in a food processor and puree until completely smooth. It should be silky smooth--not chalky or lumpy. Remove a cup of this mixture from the processor and spread it in the bottom of the crust. Add the next set of ingredients (pumpkin through nutmeg) to the ingredients remaining in the food processor and process until well blended. Smooth it carefully over the white layer in the crust, heaping it slightly in the middle. Bake until the center is almost set, about 50-60 minutes. (Insert a toothpick. If it comes out liquidy and cold, give it more time, until the center is firm.) Remove from the oven and allow to cool. Refrigerate until completely chilled, at least 3 hours. Serve to delighted guests. (Don't tell them it's vegan, and they won't know!)