About this recipe: This is a truly decadent dessert. A digestive biscuit base is topped with a layer of cheesecake, a layer of spiced pumpkin and a layer of whipped cream. Perfect for dinner parties.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
I elimintated the raw egg whites whipped into the pumpkin mixture by substiting half of an 8 oz container of Cool Whip. IT was perfect. My husband said this dessert was "maybe my best ever". I shared it with all my neighbors & my husband took some to work. I can't tell you how many people reguested the recipe. 10++++ - 21 Mar 2006 (Review from Allrecipes US | Canada)
This was an absolute hit! Everyone loved it. It didn't take too long to make or set in fridge and it was a nice light and cool alternative to pumpkin pie after a big dinner. There are a few changes I made. First - instead of a graham wafer crust I made a crust using a good quality ginger snap and left out the sugar. I added a few shakes of ground ginger and ground cloves along with the cinnamon. I believe the recipe should say 1/2 pint whipping cream, whipped as 1/2 pint (1 c.) of whipping cream is not near enough to spread on the top. When whipping up the 1/2 pt. of cream, add a tsp. of vanilla and a tbsp. or more, to individual taste, of icing sugar. Enjoy! - 10 Oct 2005 (Review from Allrecipes US | Canada)
This recipe was a huge hit at my Thanksgiving. I agree with other reviews to use Cool Whip instead of the raw egg whites. WE LOVED IT!! I make this again & again. Congrats to person who sent this recipe to AllRecipes. - 01 Dec 2006 (Review from Allrecipes US | Canada)