November 8, 2010

Easy Double Layer Pumpkin Cheesecake Pie

This is one of my 'go to' recipes when I need to make a delicious fall inspired dessert and I don't have much time.  It's easy to make, requires minimal ingredients and the end result is delicious!  This easy Double Layer Pumpkin Cheesecake Pie is perfect for Thanksgiving entertaining.
Shown here on my kitchen counter drizzled with Salted Butter Caramel Sauce
Double Layer Pumpkin Cheesecake


  • 2 (8 ounce) packages cream cheese, softened
  •   3/4 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 (9 inch) prepared graham cracker crust
  • 1/2 cup pumpkin puree
  • 1 tsp. pumpkin pie spice


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. Add pumpkin and spice to the remaining batter and stir until well blended. Carefully spread over the batter in the crust.
  4. Bake in preheated oven for 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. 
Tonight is our Family Home Evening and I'll be serving this dessert with Salted Butter Caramel Sauce - my NEW favorite caramel sauce!!