Sunday, November 28, 2010

Pumpkin Cheesecake

This recipe is really good.. I've made it three time in a the last week! I haven't made many cheesecakes before, but this one was really easy!  Plus, the pumpkin makes it a great fall recipe and of course, it tastes really good too.

Double Layer Pumpkin Cheesecake
- 9" prepared graham cracker crust
- 2 (8 oz.) packages of cream cheese
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1 pinch ground nutmeg
- whipped cream, for topping

Preheat oven to 325 degrees.  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 and 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 for 35 to 40 minutes, or until center is almost set. 

Allow to cool, then refrigerate for 3 hours or overnight.  Add whipped cream or topping just before serving.

source: modified from AllRecipes

1 comment:

  1. Yum! I have so many pumpkin cheesecake-y recipes saved on my computer, but you better believe I'm adding this one, too!


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