Double Layer Pumpkin Cheesecake
By
Amber Gayhardt
@DaddyslittleDemonBaker
1
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!!
Rating:
★★★★★ 1 vote5
Prep:
30 Min
Cook:
45 Min
Ingredients
-
2 (8 oz )packages cream cheese
-
1/2 cwhite sugar
-
1/2 tspvanilla extract
-
2eggs
-
1 ( 9in )graham cracker pie crust
-
1/2 cpumpkin puree
-
1/2 tspground cinnamon
-
1 pinchground clove
-
1 pinchground nutmeg
-
1 tubwhip cream
-
1 pkgcandy corn/ pumpkins
How to Make Double Layer Pumpkin Cheesecake
- Preheat over to 325 degrees Fahrenheit
- In 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
- Add pumpkin, cinnamon, cloves, and nutmeg to remaining batter ans stir gently until well blended. Carefully spread over the batter in crust.
- Bake 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.
About Double Layer Pumpkin Cheesecake
Course/Dish: Pies