- This topic has 0 replies, 2 voices, and was last updated September 10, 2017 at 9:33 pm by .
- September 9, 2017 at 7:19 pm #380755
3-step Double Layer Pumpkin Cheesecake is a fall favorite in our house and it’s actually easy to make. I cheat a little and use a graham cracker crust.
What’s In It:
2- 8oz pkg cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
1/2 cup canned pumpkin
1/2 tsp. cinnamon
1 graham pie crust
Mix cream cheese, sugar & vanilla with electric mixer on medium until well blended. Add eggs; mix until blended.
Remove 1 cup batter; stir in pumpkin & spices.
Pour into crust.
Top with the reserved pumpkin batter.
Bake at 350F for 40 minutes or until center is almost set. Cool.
Refrigerate 3 hours or overnight.
Garnish with Cool Whip.
To create a marbleized effect run a knife through the batter before cooking, creating swirls. (not too many or it will just look muddy!)
- September 10, 2017 at 9:33 pm #464315
My DD has the ‘gift of making cheesecakes.’ Hers are so much better than mine…sigh… She actually makes money with her hobby. I’ll have to share this with her. I know she developed a pumpkin cheesecake several years ago on a request for Thanksgiving that was quite good (from what I heard). She should like your recipe;-D
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