October 29, 2009

Double Layer Pumpkin Cheesecake.

This holiday season, I wanted to make something different. Yesterday I was thinking of baking something but wasn't sure what. A pumpkin pie or cheesecake. Then it hit me, a pumpkin cheesecake! Off to Allrecipes.com in search of the perfect recipe.
I was lucky to find this recipe: double layer pumpkin cheesecake. The reviews were good so off to make it! I did some tweaking in this recipe and it will be posted in red. I copied and pasted what's on the website. I am not taking credit for inventing this cheesecake. Ok, now that I have done all the legal stuff, lets get baking!

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Ingredients
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract (used 1 tsp)
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 (did not use)


Directions
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.

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Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

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Bake in preheated oven for 35 to 40 minutes (I baked mine for 47 minutes), or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight.

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After it was out of the oven. The puffyness goes down so don't freak out. lol

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Cover with whipped topping before serving. (if you want)

Nutritional Information
Amount Per Serving Calories: 426 Total Fat: 29g Cholesterol: 114mg

My daughter kept asking when we would eat the pie. lol When it cooled a bit but still somewhat warm, I have her a slice. Boy was she happy!

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You do need to put it in the fridge since it's made with cream cheese. It is delicious! I will be making this for Thanksgiving since it's a bit different than serving apple or pumpkin pie. Although those are good too. lol

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Bon Appetit!

4 comments:

lisa said...

It sounded so good I was thinking about making this . . . and then I realized I don’t have a pie shell! Oh so close! Thanks for the receipe. And I wanted to invite you over for a giveaway!

Domestic Goddess..Diva sometimes said...

Hi, thanks for stopping by! If you have some graham crackers & 1/4 cup of melted butter. Mix well and make the crust. Bake for 10 minutes at 300.

Célia Novais Rosado said...

I could use some of that right now... lol

Naturally Jules said...

Looks great, I'm not much of a pumpkin eater, but if it's in a cheesecake...I'm in!

 

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