Double Layer Pumpkin Pie Cheesecake Recipe

Double Layer Pumpkin Pie Cheesecake Recipe

  • 1 (8 ounce) package cream cheese, softened
  • 1 tablespoon milk
  • 1 tablespoon white sugar
  • 1 (8 ounce) container whipped topping (such as Cool Whip®), thawed and divided
  • 1 (6 ounce) graham cracker crust (such as Nabisco® Honey Maid)
  • 1 (15 ounce) can pumpkin puree
  • 1 cup milk
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  1. 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. 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. Chill in the refrigerator until set, about 4 hours. Remove from the refrigerator; top with remaining whipped topping before serving.
Recipe of the Day|