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Amazing 2 layer pumpkin cheesecake pie slice with whipped topping.

Amazing 2 Layer Pumpkin Cheesecake Pie Recipe

Angela Sellari
Layer up this rich 2 Layer Pumpkin Cheesecake Pie recipe! Enjoy creamy cheesecake and spiced pumpkin layers for a show-stopping fall or Thanksgiving dessert.
5 from 5 votes
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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.
    Spreading the first layer of cream cheese batter into a graham cracker crust for pumpkin cheesecake pie.
  • 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.
    A slice of 2 layer pumpkin cheesecake pie topped with a swirl of whipped cream.

Nutrition

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