Double Layer Pumpkin Cheesecake

6:12:00 PM

It is almost Thanksgiving and I am busy in the kitchen baking lots of goodies for my families Thanksgiving celebration, Thursday afternoon. Every family celebrates Thanksgiving in a different way, but in my family, it has always been one of the favorite holidays. Growing up with my grandmother, the best cook I have ever known, I would always look forward each year to lots of yummy food and getting to spend time with cousins that lived far away. We would travel each year to my grandmother's house in Brandon (not really that far from our house in St. Pete, maybe an hour) and spend the day playing croquet in the front yard, football in the back yard, and eating lots and lots of yummy food.

Today, now that my grandparents have passed on, we celebrate a little differently, but have made our own family traditions, while keeping so many of the old ones as well. This year, I am in charge of all of the desserts, which I am super excited about, being the sweets queen in the family, and not to mention my love of baking! So here is what's on my menu:

  • Double Layer Pumpkin Cheesecake
  • Apple Streusel Cobbler
So today's kitchen project is my Double Layer Pumpkin Cheesecake! Cannot wait to dive into this on Thursday!!

Here is the recipe for those of you who would like to try this on their own.

2 (8oz) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 in) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg (I did not have any nutmeg, so substituted a pinch of my Baker's Secret Blend)
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 35-40 minutes, or until center is almost set. Allow to cool, them refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

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