Double Layer Pumpkin Pie Cheesecake
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Source:

Ingredients for - Double Layer Pumpkin Pie Cheesecake

1. Cream cheese, softened - 1 (8 ounce) package
2. Milk - 1 tablespoon
3. White sugar - 1 tablespoon
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)
6. Pumpkin Puree - 1 (15 ounce) can
7. Milk - 1 cup
8. Instant vanilla pudding mix - 2 (3.4 ounce) packages
9. Ground cinnamon - 1 teaspoon
10. Ground ginger - ½ teaspoon
11. Ground cloves - ¼ teaspoon

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.