Double Layer Cheesecake Recipe

Toba Ahmadi, Staff Writer

After the warmth of the summer sun, the breeze on the beach, and the freedom from school for the entire summer, autumn arrives. The weather becomes chillier, school begins once again, and days are shorter. Is there anything good about fall? Of course there is: autumnal foods! Everyone looks forward to the reappearance of pumpkin spice lattes, but sometimes these beverages just do not do it. This is when one must turn to a nice warm pumpkin pie. However, with fall lasting three months, sometimes more is desired. For days like these, a decadent double layer cheesecake is needed. Just try the recipe below (courtesy of Allrecipes), to satisfy both your sweet tooth and autumnal cravings.



  • Philadelphia Cream Cheese Original, Two 8 oz Packs, optional
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 (9 inch) prepared graham cracker crust
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1/2 cup frozen whipped topping, thawed (optional)


  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, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. If desired, cover with whipped topping before serving.