Instructions
- Preheat the oven to 350
- Mix all of the ingredients for the crust in a blender or bowl.
- Use a rubber spatula to press the crust down into the square pan
- Cook crust for 5 minutes and remove it from the oven
- Mix cheesecake layer by adding all of the ingredients to a stand mixer
- Add the cheesecake layer to the pre-cooked crust & cook this layer for 8 minutes
- Mix all of the ingredients for the pumpkin pie layer
- Add it to the top of the cheesecake layer
- Cook for an additional 35-40 minutes. You want the center of the cheesecake to be jiggly.
- Allow the dessert to cool. Refrigerate it for at least 4 hours.
Recipe Notes
You should make this dessert ahead of time & serve it cold. I usually make this the night before a holiday like Thanksgiving.
If you’d like to add variations to this recipe, then you can swap the crust with a low carb cake mix. You’d simply prepare the cake mix according to the package directions, then top it with the cheesecake and pumpkin pie layers.
I cooked the cheesecake layer for a few minutes before adding the pumpkin pie layer. This helped me to get a layered look. You can skip this step if you wish.
