I have been making a pumpkin cheesecake every Thanksgiving for years…However, this year I wanted to do a ’spin’ on a traditional pumpkin cheesecake, so I decided to make to do a layered cheesecake! Not only does this make for an impressive presentation, but it gives you the ‘best’ of both worlds, a mix between a cheesecake and a pumpkin pie!?! Yes please!
I don’t know about you, but the texture of a cheesecake is just as important to me as the flavor. I can honestly say that this is one of the most creamy and decadent cheesecakes I’ve ever had. It’s so rich in fact, that no one will ever guess that it’s half the calories of an average slice of cheesecake!
The center will almost be set after the first 45-50 minutes, but it will appear a bit ‘jiggly’…Don’t worry, it will continue to set up in the fridge!
39 Comments
Rach said:
Beautiful!
Jaime said:
This recipe says 1 1/2 c. gingersnap cookies…is that before or after they are crushed?
Thanks!
Johanna Smtih said:
The ingredient list states two cups after grinding.
Jenn @ Social Salutations said:
Katie, you have outdone yourself with this one! OMG – this looks amazing!!! I featured you again today in my Friday I’m In Love favorites! Yummmmmmm!!!
http://socialsalutations.blogspot.com/2011/11/friday-im-in-love-and-special-reveal.html
– Jenn @ Social Salutations
Kat said:
Holy smokes, this looks amazing!! I want to make a dessert so bad for turkey day, but my mom has already said she is making an apple, pumpkin and buying a cheesecake. Maybe I should ask if I can make this one? I am drooling over it!
Angela said:
This looks so yummy!!! I have too many recipes to try! Can’t wait! :) thanks again, you are amazing!!!
Katrina said:
I’m such a fan of pumpkin desserts. This layered cheesecake is absolutely lovely. So pretty.
Taylor said:
I love how you made such a rich dessert healthier! This looks amazing.
Sue/the view from great island said:
This pie/cake looks fabulous. I think it’s genius to combine pumpkin pie and cheesecake and I think the result would be better than either of the two alone. I also like the way you put together the crust—so easy.
Angela Fulton said:
Do you think fat free cottage cheese would work as well??
Ashleigh said:
Katie – I don’t have a springform pan. :-( Can I use a regular deep pie pan? And as much as this next statement kills me to ask – could I use regular sugar instead of the substitute? I have family whom if they found out it had the sugar substitute would refuse it eat it. ( I can’t tell a darn bit of difference but they claim they can.) I absolutely love your blog and everything recipe of yours that I’ve cooked has been amazing!!
Krissy's Creations said:
This looks amazing Katie! I could use a good slice right now :)
Anna @ The Guiltless Life said:
Oh hello, this looks wonderful! I would so make this and probably sub in some sucanat or coconut sugar (just a bit) and then stevia to taste. Love!
Allison said:
This looks delicious! I shared the idea with my momma because she isn’t a big pumpkin pie fan but loves cheesecake, and she said she’s in to try it for Thanksgiving! THANKS :D
Shannon (Healthiful Balance) said:
As always, amazing recipe!! :)
Erin said:
Can’t wait to try this! Quick question…if I use Stevia, is it to taste or the same measurement of 1 1/4 cup? If it’s to taste, about how much do you think would be enough?
I am new to your blog, but have already made about 5-6 dishes and they are amazing!! My faves are the zucchini ‘noodle’ lasagna and the pumpkin cinnamon rolls!!
Thanks so much!
Jen said:
Hi Katie – love your blog! Fabulous recipes! :) Question in response to your comments to @erin … what brand of stevia do you normally use? I was going to purchase ‘Stevia In The Raw’ but I was hesitant after seeing that some brands have a bitter after taste. Thank you!
Kesha Thomas said:
You are purely AMAZING! xoxoxo!!
Maggie Martel said:
I made this yesterday for Father’s Day. My dad LOVES pumpkin desserts and it was absolutely amazing. Seriously wonderful. We put some whipped cream and crushed ginger snaps on top and it was better than a restaurant dessert. Thanks for such great recipes!
Katrina send ten said:
Can I use truvia and if so how much do you think that would measure?
Dashing Dish said:
you can! just look at your truvia container, it should give you the conversion rate!
Katrina send ten said:
Can I use truvia and if so how much would that measure?
Katrina send ten said:
Sorry didn’t realize that posted twice :)
Amy said:
Hello. I’m new to your site and after trying these two recipes I’m definitely going to become a memeber. In-light of T-Day I tried the Maple Pecan Pies and the Mini Pumpkin Pies. Oh so delishy and easy. Best of all they’re portion-controlled which is exactly what my family needs! Thank you for producing these wonderful recipes, figured with WW ppv’s and the photos are amazing! You have a very enjoyable website!
Dashing Dish said:
yeah! :) welcome amy! :)
Cat said:
Just wondering, does splenda sugar blend measure like sugar? So would I put 1/4 in the recipe?
Cat said:
Just wondering, does Splenda sugar blend measure out like sugar? Would I do a 1/4 cup of that in the recipe?
Cat said:
Sorry my question posted twice, I didn’t realize i posted so I sent it again.
Dashing Dish said:
i believe it does :) use the sugar substitute of choice reccomendation
Katie Farrell said:
jamie! good question! that is before they are crushed, so overfill the measuring cup just a bit to make up for the gaps between the cookies! :)
Katie Farrell said:
hehe your too cute kat! i’d for sure make one! ;) they always taste better homemade!
Katie Farrell said:
thanks angela! you are too sweet! :)
Katie Farrell said:
yep! :) fat free or reduced fat cottage cheese!
Katie Farrell said:
Thanks Ashleigh! I would think it would work in a normal cake or pie pan, but you wont be able to see the pretty layers from the outside is the only thing! It would turn out though!
And yes, :) you can use regular sugar! I would probably just bring it down to 1 cup (or to your taste) :)
Katie Farrell said:
thanks krissy!
Katie Farrell said:
yeah! :) great idea allison!
Katie Farrell said:
@erin…good question! the reason i put stevia to taste is because it really does depend on the type of stevia you are using.. some brands have a bitter after taste, and some are not as sweet… if you aren’t used to baking with it..i would stick with splenda or splenda baking blend to be safe, because it measures out the same as sugar.. and experiment with stevia when it’s not for a special holiday! :) as far as stevia goes, it requires much less than the amount of sugar, so usually just a few packets, or a few tsp. is the same as a whole cup of sugar!
Katie Farrell said:
Thank you so much Jen! I would recommend NuNaturals Stevia it is THE BEST! :) It doesn’t have any aftertaste that some stevia can have…and it is pretty reasonable to order online @AMAZON.com, or you can get it at wholefoods!
Katie Farrell said:
i love you kesha! :)