Saturday, January 9, 2010

Double Layer Pumpkin Cheesecake

We made this cheesecake for Thanksgiving and loved it. It comes from I made this cheesecake twice. The first time I made it just as the recipe calls for and then when I made it for Thanksgiving I changed it according to the recommendation from a reviewer. They were both great. The original recipe tastes like a cross between a pie and cheesecake. The tweaked recipe tastes like cheesecake, which is what I was looking for.

Double Layer Pumpkin Cheesecake

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Preheat oven to 325 degrees F (165 degrees C).
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 the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Here are the changes I made: I used three packages of cream cheese instead of two and used 1/2 cup sour cream. Instead of using the puree, I used a can of pumpkin pie filling and then I just threw in a little more cinnamon. I did not have cloves so I omitted that part. You could make your own crust if you want.

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