Double Layer Pumpkin Cheesecake | Recipe of the Week


October 6, 2010 · 11:04 AM

  • 0
  • Print Story
  • Letter/Editor

Yield: 8 servings

Ingredients

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

Directions

1. Preheat oven to 325 degrees F (165 degrees C).

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

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

4. Bake in a preheated oven for 35 to 40 minutes, or until the center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

By: Stephanie Phillips, www.allrecipes.com

Comment on this story.

COMMENTING RULES: We encourage an open exchange of ideas in our online community, but we ask you to follow our guidelines for respecting community standards. In a nutshell, don't say anything you wouldn't want your mother to read. Please see our FAQ if you have questions or concerns about using Facebook to comment.

So keep your comments:

  • Civil
  • Smart
  • On-topic
  • Free of profanity

We ask that all participants own their words by logging in with their Facebook account. It's a simple process that will take seconds and helps keep our comments free of trolls, cranks, and “drive-by” commenters. We reserve the right to remove comments from anyone using screen names, pseudonyms or false identities. Please refer to our Terms of Use for full detail on participating on our site.

blog comments powered by Disqus