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.
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
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.|