Go Back
–+ servings
pumpkin cheesecake

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
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8
Calories 378 kcal

Ingredients
  

  • 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.
    whipped cheesecake batter
  • Blend in eggs one at a time.
    whipped cheesecake batter
  • Remove 1 cup of batter and spread into bottom of crust; set aside.
    bottom layer of pumpkin cheesecake
  • Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended.
    pumpkin cheesecake batter
  • Carefully spread over the batter in the crust.
    top layer of pumpkin cheesecake
  • 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.
    pumpkin cheesecake

Nutrition

Calories: 378kcalCarbohydrates: 31gProtein: 6gFat: 26gSaturated Fat: 13gSodium: 302mgFiber: 1g
Keyword pumpkin cheesecake
Tried this recipe?Let us know how it was!