There was a time - say, up to the age of 35 - that I didn't like either cheesecake or pumpkin pie. Maybe our taste buds change over time, but now I love both of them. You have to watch me or I'll eat an entire cheesecake myself.
Here's a recipe that sort of combines the best of both of those worlds, Double Layer Pumpkin Cheesecake. And it's pretty easy, especially if you use a can of pumpkin pie filling like some of the reviewers at the AllRecipes site suggest (it has a lot of the spices already in it). Full recipe after the jump.
Double Layer Pumpkin Cheesecake
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
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; set aside.
Add pumpkin, cinnamon, cloves and nutmeg 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. Cover with whipped topping before serving.
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Reader Comments (Page 1 of 1)
11-16-2007 @ 11:33AM
rainey Smith said...
I love to cook with pumpkin but think traditional pumpkin pie is about one of the most boring things to do with it. We typically have pumpkin cheesecake for T-day instead. I like the appearance of this layered approach, though, and I think I'll try to adapt my cheesecake similarly.
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