A layer of creamy pumpkin pie filling is sandwiched between layers of vanilla cheesecake for a memorable holiday dessert, in this recipe courtesy of McCormick. 1. Preheat oven to 325°F. For the ...

7. Bake your double layer pumpkin cheesecake for 50-60 minutes or until the center is nearly set, and a toothpick inserted into the middle comes out mostly clean. 8. Allow your cheesecake to cool ...

Then I mentioned my latest cheesecake idea of dividing one batch of cheesecake batter and adding different flavors to it to produce multi-layered cheesecakes -- raspberry with almond, pumpkin with ...

These pumpkin cheesecake bars are a delightful treat that combines the classic flavors of pumpkin pie with creamy cheesecake.

These Mini Pumpkin Cheesecakes are beautifully layered with an ultra-creamy pumpkin filling and fluffy cheesecake. They’re delicious on their own or topped with a cloud of cinnamon whipped cream.

Ingredients 200g digestive (Granita) biscuits 75g unsalted butter, melted 2 x 250g packages cream cheese, softened ½ cup castor sugar ½ tsp vanilla extract 2 eggs ½ cup pumpkin puree ½ tsp ...

Sometimes you just need a little extra something.” Romanosky’s Layered Pumpkin Cheesecake was so delicious, we’re going to carve our initials in a tree: “LF plus LPC 4ever.” ...

Cheesecake Layer Ingredients: 2 Packages Cream cheese, softened (8 oz. each) ½ Cup Sugar ¼ Cup Packed brown sugar ½ Cup Canned pumpkin ¼ Cup Plain yogurt 1 Tbsp. Vanilla extract ...

Step 1: Beat the cream cheese, canned pumpkin, sugar, and pumpkin pie spice with a mixer until it’s blended. Then gently stir in 2 ½ cups of Cool Whip. Step 2: Spoon the mixture into the crust.