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!!
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(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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