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Double-Layer Pumpkin Cheesecake

Double-Layer Pumpkin Cheesecake recipe
photo by:kraft
Don’t even think of waiting until Thanksgiving to make this low-fat pumpkin cheesecake. It's so delicious, you'll want to enjoy it more than just once a year.
time
prep:
10 min
total:
4 hr 20 min
servings
total:
8 servings
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posted:
11/10/2003
I have been looking for this recipe for the past year. Thank you for having it on your site!! My whole family loves this cheesecake and missed it last holiday season. It is wonderfully smooth and delicious.
posted:
11/7/2003
So easy to make! Really creamy with just the right amount of pumpkin taste. I also used a premade graham cracker pie crust. Will definately make for Thanksgiving and Christmas parties!
posted:
11/5/2003
I found this recipe to be easy to make, with a very smooth creamy taste. I really enjoyed how it was just a little pumpkin taste to the cheesecake. I will deifnitely make this again.
posted:
10/29/2003
posted:
10/26/2003
This is an awesome recipe. I just tried it to see if it was worth serving at our family Thanksgiving dinner & it DEFINITELY is! I'm be making this not only at Thanksgiving, but year-round.
posted:
10/21/2003
posted:
10/15/2003
My family thought that the pumpkin taste and cream cheese taste were very intense.
posted:
10/11/2003
I love this recipe. It's quite simple to make and everyone always goes on about it. I don't even like pumpkin pie, but this is wonderful.
posted:
9/26/2003
My family loved this recipe!! It's a little better if you use a 1/3 fat free and a fat free package of cream cheese.
posted:
9/2/2003
I made this last year as well as this thanksgiving....i also passed the recipe on to my sisters...it does not last long in this house...easy peasy and absolutely fabulous...i buy the premade graham cracker crust though :o) AWESOME!
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