I had a friend when I was single who made this killer pumpkin cheesecake. I wish I knew what happened to her so I could track down that recipe. Without fail I every fall I start craving it. This fall I am pregnant… 7 1/2 months pregnant at the moment. And a pregnancy craving is a craving! So my husband and I searched the net for a recipe that looked good, and we made it for dessert after Sunday dinner last week. I love cooking with my husband. Maybe it’s just that I love time with him… maybe it’s just that I like company in the kitchen. But either way, it’s fun and happens rarely. We both love pumpkin anything (except pumpkin pie on my side ~ I know, call me crazy), so we were both excited to try the final results of our effort. The pumpkin cheesecake was FANTASTIC! A resounding success! In fact, my birthday is on Thanksgiving this year, and I am considering having Griff make it for me again instead of a birthday cake. But whether you make it for Turkey Day or not, I highly recommend this recipe for you pumpkin lovers out there.
Double Layer Pumpkin Cheesecake
Submitted by Mindy ~ The Sisters Cafe
1 prepared graham cracker crust*
2 (8oz) packages of cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 dash of allspice
fresh whipped cream
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 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves, nutmeg, and allspice 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 (I think it is better the next day). Serve with whipped cream.
*Graham Cracker Crust
1 1/2 cups of crushed graham crackers
1/4 cup sugar
6 tablespoons of butter, melted
Mix all ingredients together until well blended. Then press into pie shell. Bake at 375 degrees for 7 minutes. If using for a pie that needs to be baked, ok to chill for one hour prior to filling instead of baking.
Recipe Source: Adapted from Allrecipes.com