Monday, December 5, 2011

Double Layer Pumpkin Cheesecake

I made this cheesecake for Thanksgiving, and it was divine! The cream cheese filling was super smooth and decadent and the pumpkin layer gave it the perfect mix for a holiday dessert. This is definitely going in my archives of best ever recipes!

Double Layer Pumpkin Cheesecake

2 (8 oz) packages of cream cheese, softened
1/2 cup white sugar
1/2 tsp vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
3/4 cup pumpkin puree
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
Whipping Cream (whipped until stiff)

Preheat oven to 325 degrees F.
In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves, and nutmeg to remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes or until center is almost set. Turn off oven and crack door, but leave pie in the oven until cooled. Refrigerate for 3 hours or overnight. Cover with whipping cream before serving.

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