Amazing 2 Layer Pumpkin Cheesecake Pie Recipe

By Angela Sellari Jump to Recipe

This amazing 2 layer pumpkin cheesecake is the perfect fall treat. It’s easy to make and tastes amazing!

The best part is that it only requires three ingredients, so you can whip it up in no time.

Amazing 2 Layer Pumpkin Cheesecake Recipe

You won’t believe how delicious this 2 layer pumpkin cheesecake is! This would be great to make if you need something to bring to a Thanksgiving potluck or holiday party; it’s sure to please all your guests. It also freezes really well so feel free to make an extra batch and save some for later!

How to Store Pumpkin Cheesecake

You need to keep pumpkin cheesecake in the refrigerator. You want to make sure that the cheesecake is wrapped and protected from the air. If left uncovered, the cheesecake will become dried out, get hard and will absorbed the odors of the refrigerator.

Can This Pumpkin Cheesecake Be Frozen

Cheesecake freezes amazing. You will want to let the cheesecake cool completely, usually overnight, in the refrigerator before you process it for the freezer. You can freeze the pumpkin cheesecake in slices or as a whole.

If you are freezing the cheesecake as a whole you can simply wrap the cheesecake with plastic wrap. You can also place a piece of parchment paper over the top if you are concerned about the cheesecake sticking to the plastic. You can also place it in the freezer for about an to let it harden first and then wrap it in plastic.

Freezing Individual Slices

If you are freezing the cheesecake as individual slices, you can also wrap it with plastic wrap and then place the slices into a freezer safe bag. Make sure that you label the cheesecake as to what type of cheesecake it is, and the date. When ready to eat, let thaw at room temperature for an hour or two depending on how thick your slice of cheesecake is.

If you want to freeze individual slices of cheesecake so that you can just pop it out and eat, place the slice onto a parchment paper lined cookie sheet and freeze for about an hour or until firm. Place each frozen slice into a freezer bag and label as to what type of cheesecake it is, and the date that it should be eaten.

You may freeze this pumpkin cheesecake for up to three months; however, if you freeze it for longer than that, the quality of the cheesecake will significantly decrease.

To thaw the cheesecake take it out of the freezer and let it thaw overnight in the refrigerator. Once thawed, you can eat as is or you can warm it up a bit by placing it under a low broil for a few minutes to give it that warm, creamy texture.

How Far Ahead Can You Make This Cheesecake?

This pumpkin cheesecake can be made up to three days ahead of time. You will want to keep the cheesecake wrapped tightly in plastic wrap and then placed into an airtight container to prevent it from drying out or absorbing any other odors.

What dessert recipes are you planning for Thanksgiving this year?

Amazing 2 Layer Pumpkin Cheesecake Pie Recipe

Angela Sellari

This amazing 2 layer pumpkin cheesecake is the perfect fall treat. It’s easy to make and tastes amazing! The best part is that it only requires three ingredients, so you can whip it up in no time.

5 from 5 votes

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 378 kcal

Ingredients

  

1x2x3x

• 16 ounce cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 prepared graham cracker crust 9 inch
• 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

Instructions

 

•  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.
  
• 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

Calories: 378kcalCarbohydrates: 31gProtein: 6gFat: 26gSaturated Fat: 13gSodium: 302mgFiber: 1g

Keyword pumpkin cheesecake

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