Wednesday, November 24, 2010

Double Layer Pumpkin Cheesecake

I made this on Sunday and it was gobbled up so fast! This was actually my first baked cheesecake. I couldn't believe how easy it was. If you need a fast and friendly Thanksgiving dessert recipe for tomorrow, try this one. I found it here and tweaked it to fit the ingredients that I had on hand.

Have a terrific Thanksgiving holiday!!
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1 (9 inch) prepared graham cracker crust

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 the batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, and pumpkin pie spice 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.


  1. YUM! I so need to make that again.

  2. It looks yummy! Cheesecake without sour cream that warms my heart!

  3. Brandi,
    Looks so good if only I lived close again I would be around for a cup of coffee and cheesecake. If you use a warm knife to cut it will come out so smooth it will look like you brought it.