Recipe information
Ingredients for - Double Layer Pumpkin Pie Cheesecake
4. Whipped topping (such as Cool Whip®), thawed and divided - 1 (8 ounce) container
5. Graham cracker crust (such as Nabisco® Honey Maid) - 1 (6 ounce)
How to cook deliciously - Double Layer Pumpkin Pie Cheesecake
1. Stage
Beat cream cheese, 1 tablespoon milk, and sugar together in a large bowl with a whisk until blended. Stir in half of whipped topping; spread into crust.
2. Stage
Whisk pumpkin puree, 1 cup milk, pudding mix, cinnamon, ginger, and ground cloves together in a bowl until mixture is thick and blended. Spread over cream cheese mixture.
3. Stage
Chill in the refrigerator until set, about 4 hours. Remove from the refrigerator; top with remaining whipped topping before serving.