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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Double Layer Pumpkin Cheesecake Recipe

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This recipe for Double Layer Pumpkin Cheesecake is from Shalek Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (8oz.) package cream cheese, softened
1/2 C. white sugar +2 T. of white sugar
1 tsp. vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
3/4 C pumpkin pie mix (canned with spices already added)
1 tsp. ground cinnamon
frozen whipped topping, thawed
sundae caramel
Directions:
Directions:
Preheat oven to 325º
In a large bowl, combine cream cheese, sugar and vanilla extract. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of the batter and spread into bottom of the crust; set aside.
Add pumpkin mix and cinnamon 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. Drizzle caramel on the top and serve with whipped topping
May need to bake for a additional 7-10 minutes
To prevent the cheesecake from cracking I bake the cheesecake on a jelly roll pan filled with water.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hr.

 

 

 

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