Monday, November 7, 2011

Double Layer Pumpkin Cheesecake

I found a recipe similar to this on It tastes amazing with the added bonus of only taking a few minutes to prepare. I tweaked it to suit our tastes and have posted my revised version below:

  • 3 8 oz pkg cream cheese, softened
  • 3/4 cup white sugar
  • 3/4 t vanilla extract
  • 3 eggs
  • 2 (9") graham cracker crusts
  • 3/4 c pumpkin
  • 1 t pumpkin pie spice
  • whipped cream or cool whip for garnish
Preheat oven to 325 degrees F (165 degrees C).

In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; repeat for second crust; set aside.

Add pumpkin and pumpkin pie spice to the 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. Allow to cool, then refrigerate for 3 hours or overnight. Garnish with whipped cream before serving.

Makes 2 pies.

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