Double Layer Pumpkin Cheesecake

November 22, 2007 at 8:28 pm Leave a comment

(Recipe from | photo from me!)

Makes 8 servings (1 slice=1 serving)
Calories/serving = 427
WW pts/serving = 11


2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
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

[NOTES: I made a ginger snap cookie and pecan crust instead of graham cracker crust.]


> 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.
> 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.


Husband rating: A+

Wifey rating: A
I love cheesecake but a huge fan of pumpkin.

Family rating: A+
I got many compliments on it esp the ginger snap and pecan crust! They really liked the separate flavors of the cheesecake and pumpkin.


Entry filed under: cake, cheese, dessert, weight watcher.

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