About this recipe: These treats are rich, creamy and delicious. A lightly spiced pumpkin cheesecake is set on top of a lightly spiced pumpkin sponge cake. Enjoy for dessert or afternoon tea.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
Tastes very much like pumpkin pie. I wish I had followed the suggestion to bake in a 9x13 pan rather than a jelly roll pan because I think I would prefer them "deeper." For those who do not have pumpkin pie spice, here is how to make the 4 teaspoons called for in this recipe: Mix together 2 t. cinnamon, 1 t. ginger, 1/2 t. allspice and 1/2 t. nutmeg. - 18 Nov 2003 (Review from Allrecipes US | Canada)
great recipe. i used a 9x13 pan and yellow cake mix instead of pound cake and it was absolutely wonderful. made it for work and everyone asked for the recipe. definetly tastes more like pumpkin pie than cheesecake but i think its better than pumpkin pie because its much creamier. we have a winner!!! - 12 Jan 2007 (Review from Allrecipes US | Canada)
I made this twice this week for gatherings. Very good recipe. I changed it the second time. I added a ginger snap crust and added a layer of cheese cake(recipe for chescake cups)then the pumpkin on top and baked until a tooth pick came clean. Perfect!!! I will only make this with the layer of cheesecake from now on. - 23 Nov 2005 (Review from Allrecipes US | Canada)