Double Layer pumpkin cheesecake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 497.8
  • Total Fat: 37.5 g
  • Cholesterol: 139.8 mg
  • Sodium: 419.8 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 0.9 g
  • Protein: 9.2 g

View full nutritional breakdown of Double Layer pumpkin cheesecake calories by ingredient

Number of Servings: 8


    2 packages (8 ounces) cream cheese, softened
    1/2 cup sugar
    1/2 teaspoon vanilla
    2 eggs
    1/2 cup canned pumpkin
    1/2 teaspoon ground cinnamon
    dash each ground cloves and nutmeg
    1 ready-to-use graham cracker crust (or homemade)


-mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. remove 1 cup batter; stir in pumpkin and spices.
-pour remaining batter into crust. top with pumpkin batter.
-bake at 350 F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with thawed cool whip and candy if desired.

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user JUNIORYEAR.