Philadelphia Double Layer Pumpkin Cheesecake Recipes

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DOUBLE-LAYER PUMPKIN CHEESECAKE

I thought cheesecake and pumpkin pie would be amazing together. This creamy combo won a prize in our local pie contest, so I guess the judges agreed! -Noel Ferry, Perkasie, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 10 servings.

Number Of Ingredients 19



Double-Layer Pumpkin Cheesecake image

Steps:

  • Preheat oven to 325°. Pulse first 4 ingredients in a food processor until ground. Add butter; pulse to blend. Press mixture onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Refrigerate while preparing filling., For cheesecake layer, beat all ingredients until smooth. For pumpkin layer, whisk together eggs, pumpkin, sugar, pie spice and salt; gradually whisk in cream. Spread cheesecake mixture onto crust; cover with pumpkin mixture., Bake on a lower oven rack until filling is set, 55-65 minutes. Cool at least 1 hour on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and pecans.

Nutrition Facts : Calories 422 calories, Fat 28g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 313mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

1-1/2 cups crushed gingersnap cookies (about 30 cookies)
3/4 cup chopped pecans, toasted
1 tablespoon sugar
1/8 teaspoon salt
1/4 cup butter, melted
CHEESECAKE LAYER:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 large egg, room temperature, lightly beaten
1 teaspoon vanilla extract
PUMPKIN LAYER:
2 large eggs, room temperature, lightly beaten
1-1/3 cups canned pumpkin
1/2 cup sugar
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
2/3 cup heavy whipping cream
Sweetened whipped cream, optional
Toasted chopped pecans, optional

DOUBLE LAYER PUMPKIN CHEESECAKE

A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream.

Provided by Stephanie Phillips

Categories     Fruits and Vegetables     Vegetables     Squash

Time 4h10m

Yield 8

Number Of Ingredients 10



Double Layer Pumpkin Cheesecake image

Steps:

  • 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.

Nutrition Facts : Calories 426.3 calories, Carbohydrate 35.5 g, Cholesterol 108.1 mg, Fat 29 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 15 g, Sodium 354.4 mg, Sugar 24.9 g

2 (8 ounce) packages cream cheese, softened
½ cup white sugar
½ teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
½ cup pumpkin puree
½ teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
½ cup frozen whipped topping, thawed

PHILADELPHIA 3-STEP DOUBLE LAYER PUMPKIN CHEESECAKE

Try our PHILADELPHIA 3-STEP Double Layer Pumpkin Cheesecake this Thanksgiving. In one layer, you get the fabulous classic flavor of cheesecake, and in the other, you get the flavor of pumpkin and spices. This 3-STEP double layer pumpkin cheesecake takes 10 minutes of prep.

Provided by My Food and Family

Categories     Recipes

Time 4h50m

Yield 8 servings

Number Of Ingredients 9



PHILADELPHIA 3-STEP Double Layer Pumpkin Cheesecake image

Steps:

  • Heat oven to 325°F.
  • Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended. Remove 1 cup batter; stir in pumpkin and spices.
  • Pour remaining plain batter into crust; top with pumpkin batter.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm.

Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 120 mg, Sodium 320 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 20 g, Protein 6 g

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 egg s
1/2 cup canned pumpkin
1/2 tsp. ground cinnamon
dash of ground cloves
dash of ground nutmeg
1 ready-to-use graham cracker crumb crust (6 oz.)

DOUBLE-LAYER PUMPKIN CHEESECAKE

Celebrate your next special occasion with this Double-Layer Pumpkin Cheesecake. This Double-Layer Pumpkin Cheesecake will be a crowd-favorite.

Provided by My Food and Family

Categories     Dairy

Time 4h20m

Yield 8 servings

Number Of Ingredients 9



Double-Layer Pumpkin Cheesecake image

Steps:

  • Heat oven to 325ºF.
  • Beat cream cheese, sugar and vanilla with mixer until blended. Beat in eggs, 1 at a time, just until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.
  • Spray 9-inch pie plate with cooking spray; sprinkle bottom with graham crumbs.
  • Top with layers of plain and pumpkin batters. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve topped with COOL WHIP.

Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.6417 g, Sugar 0 g, Protein 6 g

2 tubs (8 oz. each) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
dash ground nutmeg
1/3 cup graham cracker crumbs
1/2 cup thawed COOL WHIP LITE Whipped Topping

DOUBLE-LAYER PUMPKIN CHEESECAKE

Celebrate your next special occasion with this Double-Layer Pumpkin Cheesecake. This Double-Layer Pumpkin Cheesecake will be a crowd-favorite.

Provided by Kraft Heinz

Yield 8 servings

Number Of Ingredients 9



Double-Layer Pumpkin Cheesecake image

Steps:

  • Beat cream cheese, sugar and vanilla with mixer until blended. Beat in eggs, 1 at a time, just until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.
  • Spray 9-inch pie plate with cooking spray; sprinkle bottom with graham crumbs.
  • Top with layers of plain and pumpkin batters. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve topped with COOL WHIP.

tubs (8 oz. each) PHILADELPHIA 1/3 Less Fat than Cream Cheese
cup sugar
tsp. vanilla
eggs
cup canned pumpkin
tsp. ground cinnamon
ground nutmeg
cup graham cracker crumbs
cup thawed COOL WHIP LITE Whipped Topping

PHILADELPHIA 3-STEP PUMPKIN CHEESECAKE

This is "cheesecake for dummies"! I found this recipe on kraftfoods.com and it is the easiest way to making a cheesecake other than buying it. People who don't like pumpkin pie will love this! Pumpkin Pie Spice can be used in place of the cinnamon, cloves and nutmeg. Cooking time includes refrigeration time!

Provided by Maggie

Categories     Cheesecake

Time 4h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10



Philadelphia 3-Step Pumpkin Cheesecake image

Steps:

  • Preheat over to 350 degrees.
  • Beat cream cheese, pumpkin, sugar, vanilla and spices in a large bowl with electric mixer on medium speed until well blended.
  • Add eggs; beat just until blended.
  • Pour into crust.
  • Bake 40 minutes or until center is almost set.
  • Cool and refrigerate 3 hours or overnight.
  • Top with whipped topping just before serving. Store leftovers in refrigerator.

Nutrition Facts : Calories 420.1, Fat 29.3, SaturatedFat 15.3, Cholesterol 121, Sodium 382, Carbohydrate 33.6, Fiber 0.9, Sugar 23.9, Protein 7.4

2 (8 ounce) packages Philadelphia Cream Cheese, softened
1/2 cup canned pumpkin
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon
1 dash ground cloves
1 dash ground nutmeg
2 eggs
1 graham cracker pie crust
1 cup whipped topping, thawed

PHILADELPHIA 3-STEP DOUBLE LAYER PUMPKIN CHEESECAKE

Try our PHILADELPHIA 3-STEP Double Layer Pumpkin Cheesecake this Thanksgiving. In one layer, you get the fabulous classic flavor of cheesecake, and in the other, you get the sweet flavor of pumpkin and spices. This 3-step double layer pumpkin cheesecake takes 10 minutes of prep.

Provided by Kraft Heinz

Yield 8 servings

Number Of Ingredients 9



PHILADELPHIA 3-STEP Double Layer Pumpkin Cheesecake image

Steps:

  • Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended. Remove 1 cup batter; stir in pumpkin and spices.
  • Pour remaining plain batter into crust; top with pumpkin batter.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm.

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
cup sugar
tsp. vanilla
eggs
cup canned pumpkin
tsp. ground cinnamon
dash of ground cloves
dash of ground nutmeg
ready-to-use graham cracker crumb crust (6 oz.)

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