Sunday, November 20, 2011

Double Layer Pumpkin Cheesecake

I'm making a cheesecake tonight. We're having our Thanksgiving lunch at work tomorrow and cheesecake is simple enough. I'm really not big on the fancy, baked cheesecakes. I'm perfectly happy with the cheap-o no bake variety. Except I found a recipe online a few years ago.. It's one of the best baked cheesecakes and it's really easy to make.


  • 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 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1/2 cup frozen whipped topping, thawed


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  4. 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.

For those who aren't big on pumpkin, you can modify the recipe by simply omitting the pumpkin, cinnamon, cloves, and nutmeg. Mix remaining ingredients and you have a super easy, awesome tasting, almost homemade cheesecake. (If you're feeling extra Martha Stewart-ish, you could make your own graham cracker crust for a truly homemade cheese cake!)

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