Double-Layer Pumpkin Cheesecake

when you take out the cup of cream cheese mixture do you add the pumpkin and spices to that or what you took the cup out of?

How can this be in the recipes for diabetes when it has so many grams of sugar and carbs. I would not serve this to my brother at all

This is my first time making cheesecake, very easy recipe to follow. Had to look for the oven temperature setting. Family loved it & making it for Thanksgiving.

I made this last year to take to my boyfriends family thanksgiving, needless to say It was the first pie to go!!! Everyone loved it, and told me they would be expecting this next year. So tradition it is!!

There has been a demand for me to make this again for Thanksgiving. Easy to make and the family loved it!

I have not tasted yet so I am rating it on smell and looks. It smelled yummy while baking and came out of the oven looking great. I do hope it will taste as good as it looks. Had a little difficulty finding oven temperature, which I do think should be placed by the prep time information since that is the first place I looked.

Delicious! Great texture and great taste. There is a nice underlying spice flavor without being over pumpkin-y. I used reduced fat cream cheese to make sure it was nice and creamy and I used a pre-made graham cracker crust. Next time I will try just graham cracker crumbs b/c the crust seemed to overpower the cheesecake. Very quick and easy and I will definitely make it again.

I loved it. I used splenda instead of sugar. And it didn't taste fat free to me or my family.

Made this last night for today, very very good. I don't ever use fat free cream cheese, so I used the neufchatel cream cheese (1/3 less fat) and it was so good!

OK, but you can definitely tell this is a fat-free recipe. Might try again someday with regular cream cheese and some more cinnamon and nutmeg. Needed just a little more flavor for my taste. Family was so-so on this dessert and probably won't be requesting again as is.