Sunday, January 27, 2008

Layered Pumpkin Cheesecake

Perfect for Thanksgiving... or anytime of the year! 

 2 pkgs (8 oz each) cream cheese

1/2 cup sugar (can substitute 1/4 cup with 1/4 cup Splenda, if that's your thing)

1/2 tsp vanilla

2 eggs

1/2 cup canned pumpkin puree (not pumpkin pie filling)

1 tsp cinnamon

1 tsp pumpkin pie spice

9" graham cracker crust

*Preheat oven to 325F.  In large bowl combine softened cream cheese, sugar, and vanilla.  Beat with electric mixer until smooth.  Blend in eggs, one at a time.  Remove one cup of batter and spread into bottom of graham cracker crust.

*Add pumpkin and spices to remaining batter and stir until blended.  Carefully spread pumpkin layer over first later in the crust.  Bake in preheated oven 35-45 minutes, or until center is almost set.  Allow to cool, then chill for several hours or overnight.  Serve with whipped cream.


(from Grandma Doreen's kitchen, courtesy of kalyn's kitchen)

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