A pumpkin cheesecake, albeit not of the double layer kind. Photo courtesy of genniebee512 on Pixabay.
During the chilly winter break, for those attending or hosting an extremely rad party where the snack table is ruined because gingerbread cookies are still in the oven and pumpkin spice lattes are flung around the walls due to the evil blender that obviously has some serious beef with everyone. Well, no need to fear, The Clypian is here to share some quick and easy recipes each Friday through the holiday season.
To replace those spice lattes, the first one up on our list is the Double Layer Pumpkin Cheesecake. This much loved cake genre serves up to eight people, and takes up to four hours to complete.
Ingredients:
- 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
Directions:
Prep time is 30 minutes, cook for 40, and the final product will be ready in 4 hours and10 minutes.
- 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.
Original credit to Stephanie Phillips on Allrecipes.
