DOUBLE LAYER PUMPKIN PIE CHEESECAKE

Double Layer Pumpkin Pie Cheesecake image

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

Ingredients

1 (8 ounce) package cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 (8 ounce) container whipped topping (such as Cool Whip®), thawed and divided
1 (6 ounce) graham cracker crust (such as Nabisco® Honey Maid)
1 (15 ounce) can pumpkin puree
1 cup milk
2 (3.4 ounce) packages instant vanilla pudding mix
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves

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