Favorite Cheesecake!

So… on my “About Me” page, it lists baking as one of my top 5 likes. However, I have yet to post about it! Instead of creating my own recipes, I really like being inspired by others’. Here’s my go-to autumn cheesecake recipe.

Thanks to Stephanie Phillips who posted on Allrecipes.com, I have found my favorite way to make cheesecake: Double Layer Pumpkin Cheesecake! Even people in Switzerland like it!

I make my own pumpkin puree and crust from scratch, and I nix the whipped topping. But I don’t typically change anything else, as I find the proportions for the spices really great. Hope you like it as much as I do!

Double Layer Pumpkin Cheesecake


2 (8 ounce) packages cream cheese,
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
1. Preheat oven to 325 degrees F (165 degrees C).
2. 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.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. 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.

One thought on “Favorite Cheesecake!

  1. I’m going to try this recipe. It sounds yummy, although I will be cheating and using canned pumpkin! And I kinda enjoy whipped cream 🙂

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