two layer pumpkin cheese cake
(2 RATINGS)
This has been one of my families all time favorite holiday pumpkin dessert recipes. Though it is asked for during the whole year also.
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prep time
cook time
1 Hr 10 Min
method
---
yield
12 serving(s)
Ingredients
- PUMPKIN CHEESE CAKE FILLING
- 2 - 8 oz packages cream cheese
- 1 cup light cream
- 1 cup pumpkin, canned
- 3/4 cup sugar
- 4 - egg yolks, reserve whites
- 3 tablespoons all purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon, ground
- 1/2 teaspoon nutmeg, ground
- 1/2 teaspoon ginger, powder
- 1/4 teaspoon salt
- FILLING TOP
- 1 cup sour cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- PIE SHELL
- 1 1/2 cups zwieback, crumbs
- 3 tablespoons sugar
- 3 tablespoons butter, melted
How To Make two layer pumpkin cheese cake
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Step 1Mix pie shell ingredients together. Press into bottom of a 9" spring form pan. Bake 5 minutes at 325 degrees F.
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Step 2Beat the 4 reserved egg whites till stiff.
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Step 3Blend all pumpkin cheese cake filling ingredients together. Beat till smooth. Fold in the egg whites into pumpkin cheese cake filling. Pour filling into baked pie shell. Bake at 325 deg. for 1 hour.
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Step 4Combine filling topping till smooth. Spread over baked pumpkin cheese cake. Bake at 325 deg for 5 minutes.
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Step 5Cool on counter for about 15 min. Place into refrigerator - chill for 1hr.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cakes
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