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Double Layer Pumpkin Cheesecake Preparation Time: 15 min.
Total Time: 65 min.
Serves: 12


  • 7-1/2 whole graham crackers (run through a food processor to make 1 cup crumbs)
  • 1/2 cup finely chopped pecans
  • 2 tablespoons maple syrup (light pancake syrup can be substituted)
  • 1-1/4 teaspoon pumpkin pie spice, divided use
  • 3 tablespoons whipped butter, melted
  • 2 (8 ounce) packages of 1/3 less fat cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup liquid eggs (2 eggs can be substituted)
  • 1/2 cup canned pumpkin purée
Shop Ingredients


  1. Preheat oven to 350-degrees. Coat bottom of 9-inch springform pan with canola cooking spray.
  2. In medium bowl, blend graham cracker crumbs, pecans, maple syrup, 1/2 teaspoon pumpkin pie spice and melted butter; press into bottom of springform pan. Bake in preheated oven for 10 minutes.
  3. Reduce oven to 325-degrees. In large mixing bowl, combine cream cheese, sugar and vanilla on medium speed until smooth. Scrape sides of bowl and add egg substitute or eggs, 1/4 cup (or one egg) at a time, beating well after each addition. Remove 1 cup of batter and spread evenly over crust in springform pan; set aside.
  4. Add pumpkin and 3/4 teaspoon pumpkin pie spice to remaining batter and stir gently until blended. Gently spread over the batter already in the pan. Bake for 40 minutes or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Garnish with whipped cream or light whipped topping if desired.


All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines and leftovers should be stored in the refrigerator. Note that all or some ingredients or varieties may not be available in every store. We reserve the right to correct typographical, pictorial and other errors.

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