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Double Layer Pumpkin Cheesecake

November 16, 2012

I’ve got my Thanksgiving menu all planned out–except for the desserts. I like to make two desserts–something with chocolate (like this) and something a bit more traditional like pumpkin pie or cheesecake. I don’t love pumpkin pie, so I tried combining it with cheesecake–which resulted in a delicious dessert that has a subtle pumpkin taste, which is perfect for me. I topped it with some whipped cream and a sprinkling of cinnamon.

This is a great dessert for Thanksgiving because you can make it 1-2 days in advance.


16 oz cream cheese, room temperature

½ cup sugar

½ tsp vanilla

2 eggs

½ cup pumpkin puree

½ tsp cinnamon

cloves, pinch

nutmeg, pinch

graham cracker crust (recipe here)

whipped cream, for topping

Oven to 325°.  In a large mixing bowl, mix the cream cheese, sugar and vanilla together until smooth. Add eggs one at a time. Measure out about 1 cup of this mixture and spread it out over the crust.

To the remaining batter, add the pumpkin, cinnamon, cloves and nutmeg and mix. Carefully spread this mixture over the cream cheese layer in the crust.

Bake for about 40 minutes, or until center is almost set. (The middle will be a bit jiggly when you remove the pie from the oven.) Cool completely, then refrigerate for at least 3 hours (or even overnight) before cutting to serve. Serve with whipped cream.

*Recipe from All Recipes.

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