Thursday, October 8, 2015

Yummy Recipe Thursday! (Double Layer Pumpkin Cheesecake)

Hello friends and food lovers. I’m back again (finally) and today I have a delicious recipe to get you ready for the cool Fall weather and the upcoming holiday season. If you’ve followed my blog since last October, you may remember that last year I did 4 weeks in a row of pumpkin recipes to celebrate fall and the month of October. If you haven’t been around here that long, just click HERE for last year’s delicious pumpkin recipes. With all of that being said, I am once again this year doing another 4 weeks of pumpkin recipes. To start this off, today I bring you a delicious alternative to your traditional pumpkin pie. As with most cheesecakes (prepared in a premade crust), this recipe is super easy to make. This cheesecake is full of fall flavors that will definitely get you ready for the cooler weather and the Fall holiday season. Give this a try at your next family or friend gathering and I promise you won’t be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss a single new recipe post.

Double Layer Pumpkin Cheesecake

  • 2 (8 oz) Cream Cheese, softened
  • 1/2 cup White Sugar
  • 1/2 tsp Vanilla Extract
  • 2 Eggs
  • 1/2 cup Pumpkin Puree
  • 1/2 tsp Ground Cinnamon
  • 1 pinch Ground Cloves
  • 1 pinch Ground Nutmeg
  • 1 (9 inch) Prepared Graham Cracker Crust
  • 1/2 cup Frozen Whipped Topping, thawed

1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine the cream cheese, sugar and vanilla; beat until smooth and then blend in the eggs one at a time.
3. Remove 1 cup of the mixture and spread it into the bottom of the crust; set aside.
4. To the remaining mixture in the bowl, add the pumpkin, cinnamon, cloves and nutmeg; stir gently until well blended and then carefully spread this over the mixture that’s already in the crust.
5. Bake the cheesecake in the preheated oven for 35 to 40 minutes, or until the center is almost set; allow the cheesecake to cool, then refrigerate for 3 hours or overnight.
6. Cover the cheesecake with whipped topping before serving.

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