Wednesday, December 7, 2011

Layered Pumpkin Cheesecake

I am one of those obnoxious people who begins to celebrate Christmas at the first cool day after summer. I've been listening to the Holiday Stations on Pandora since September. I have a little Santa Bear ornament handing on my dresser knob all year long. So I get it, December is for Christmas.
But, but, before you go all uber-festive on me, remember one thing. Technically, fall isn't over. In fact, we have a full two weeks until it's over, and I say we take advantage. So I have just a few more recipes coming your way, and this one was the co-star to our Thanksgiving dinner this year. You see, I like Pumpkin Pie, but I will only eat my own Family Recipe. So if you're finicky like I am about the seasonal favorite, try a similar rendition, Layered Pumpkin Cheesecake.

Layered Pumpkin Cheesecake
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 tsp pumpkin pie spice
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. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1.5 cup of batter and spread into bottom of crust; set aside.
2. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
3. 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.

**A nice tip to save time -- use pumpkin pie filling instead of plain canned pumpkin with all the flavor and none of the work!


janet@fromcupcakestocaviar said...

This sounds wonderful! I use pumpkin year round so I love seeing more recipes using it :-D

Unknown said...

How'd you know I have a can of pumpkin sitting on the counter? I was planning on making myself a pie today (I need some breakfast food, after all), but now I may just need to make it a cheesecake (which I adore) instead. For me, December is Christmas, but it bleeds into January....and sometimes February since that's how long it takes me to take down the decorations.

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