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
2 eggs
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
{ 19 comments… read them below or add one }
How funny! I just bought all of the stuff to try this then I saw you posted it!!
I made this a few weeks ago and it was absolutely out of this world!! My husband and I couldn't believe how good it was. My birthday is 2 days before Thanksgiving this year. How fun that yours happens to be right on Thanksgiving. :o)
I had a version of this at our last dinner club… it was fabulous. can't wait to try this recipe! How fun that you and Griff bake together! That is cute about your pregnancy cravings…you're right though – they are serious business! :)
Yum this sounds amazing!! I think theis may be our pumpkin pie this thanksgiving!
Yum,Yum!! This looks sooo delish! It has to be at our Thanksgiving this year:)
I am 7.5 mos pregnant, too, and have been dying for a good pumpkin cheesecake! (However, just found out that I have gestational diabetes….although, this only has 1/2 cup sugar in the whole pie….maybe I'll give it a try and just have a small sliver…..Yum!!!)
Amy said this was yummy! Can't wait to try it!
Anything pumpkin deserves 5 stars in my book. This looks heavenly! I think I'll have to give this one a try! Thanks!
I have been so craving with that pie lately…this looks wonderful!
That's so funny…I love pumpkin anything too, except pie! I'll eat it, but it's not my favorite.
This looks yummy — I've made a similar one in the past, I'll have to give this a try!!
Perfect finish to any holiday meal!! Looks wonderful!
That is so funny this blog post could be me. I hate pumpkin pie but a cookie, bar, cheesecake, roll are to die for… I make an awesome cheesecake too. I had to try it out before thanksgiving to make sure it was still good. Yep still good!
This looks so easy and good – will have to try it this week – love pumpking anything (even pie) Took my Mom's Sour Cream Pound Cake and tweaked it last week and made pumpkin pound cake – Was wonderful!
Question… Did you bake the crust or just chill it for an hour?
Dear Kafusi family,
I chilled the crust this time. Baking the crust would work fine, as well. Hope it works out for you!
Mindy
SO yummy! It was a hit! It's like a creamier pumpkin pie, i love it!
I'm so glad you liked it, too, Swa!
I made this for our family's Pumpkin Pie Contest last weekend and won first place! And the judges??? … all kids!!
This recipe is a definite keeper, thanks for sharing :)
I made this for a thankgiving dinner at our private school. It was a hit. Everyone loved it. This is definitly a keeper thank you
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