double layer pumpkin cheesecake
(1 rating)
This is a fun and festive pie that taste great. Although the prep takes a little the time is well worth the effort. One bite and your taste buds will thank you!!
(1 rating)
prep time
30 Min
cook time
45 Min
Ingredients For double layer pumpkin cheesecake
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2 (8 oz )packages cream cheese
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1/2 cwhite sugar
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1/2 tspvanilla extract
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2eggs
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1 ( 9in )graham cracker pie crust
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1/2 cpumpkin puree
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1/2 tspground cinnamon
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1 pinchground clove
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1 pinchground nutmeg
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1 tubwhip cream
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1 pkgcandy corn/ pumpkins
How To Make double layer pumpkin cheesecake
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1Preheat over to 325 degrees Fahrenheit
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2In 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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3Add pumpkin, cinnamon, cloves, and nutmeg to remaining batter ans stir gently until well blended. Carefully spread over the batter in crust.
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4Bake in over for 45 minutes to 1 hour, or until center is almost set. Allow to cool, then refrigerate for 3 hours or over night. Cover with whip cream, circle the edge with candy corn/ pumpkins before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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