Double Layer Pumpkin Cheesecake!

I know this is kind of late to share in time for Thanksgiving, but this is what I make every single year for my family’s holiday get-together.  My husband absolutely loves this dessert.  I usually end up making it a few times every fall, so he gets a few opportunities to eat it every year.

I originally found the recipe on a box of Philadelphia cream cheese about 10 years ago, thought it looked easy (it is!), and decided to try it.  So glad I did, because it is now my go-to fall dessert.

All you need is the following:

  • 2 bricks of cream cheese (softened)
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • 2 eggs
  • 1/2 cup pumpkin
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • pre-made graham cracker crust

Preheat your oven to 325F.  Beat cream cheese, sugar, and vanilla until combined.

Then add the eggs and beat some more, until everything is smooth and combined.

Take 1 cup of the plain cheesecake batter and transfer to another bowl.  Add pumpkin and spices.  Stir to combine.

Pour the plain batter into the pre-made pie crust.  Make sure it is smooth and even.

Carefully spoon the pumpkin batter on top of the plain batter to make the top layer.

When you’re done, it should look like this:

Bake it at 325F for 40 minutes.  Let it cool, then refrigerate for a few hours (overnight is preferable).  Enjoy!



2 responses

  1. Pingback: My 2011 blog year in review. « Sunshine and some tea.

  2. Pingback: Ready for Thanksgiving! | sunshine and some tea

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