Easy Double Layer Pumpkin Cheesecake

118  Ratings
  • 10 min prep
  • 3 hr 50 min total
  • Makes 8 servings.

Easy Double Layer Pumpkin Cheesecake Recipe


  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • 1/2 cup sugar
  • 1/2 tsp. vanilla
  • 2 eggs
  • 1/2 cup canned pumpkin
  • 1/2 tsp. ground cinnamon
  •  dash of ground cloves
  •  dash of ground nutmeg
  • 1 HONEY MAID Graham Pie Crust (6 oz.)


  • Preheat  oven to 325°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the batter; stir in pumpkin and spices.
  • Pour  remaining plain batter into crust. Top with pumpkin batter.
  • Bake  40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. (NOTE: Nutrition information does not include garnish.)

Recipe Tips

Size-WiseSweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

Simple Double Layer Pumpkin Cheesecake BarsLine 8-inch square baking pan with foil, with ends of foil extending beyond sides of pan to form handles. Mix 1 cup HONEY MAID Graham Cracker Crumbs and 1/4 cup melted butter or margarine; press firmly onto bottom of prepared pan. Prepare batters and layer over crust as directed. Bake, cool and refrigerate as directed. Remove cheesecake from pan, using foil handles. Cut cheesecake into 16 bars. Makes 8 servings, 2 bars each.


Nutrition Information

Makes 8 servings.

Nutrition per serving:

    • Calories 380 
    • Total fat 26 g
    • Saturated fat 14 g
    • Cholesterol 115 mg
    • Sodium 340 mg
    • Carbohydrate 29 g
    • Dietary fiber 1 g
    • Total sugars 20 g
    •     Includes added sugars n/a
    • Protein 6 g
    • Vitamin A 80 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 6 %DV
    • Iron 4 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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