Pumpkin Layer Cheesecake Recipe

Ingredients
<br>- 2 (8 ounce) packages cream cheese, softened
<br>- ½ cup white sugar
<br>- ½ teaspoon vanilla extract
<br>- 2  eggs
<br>- ½ cup pumpkin puree
<br>- ½ teaspoon ground cinnamon
<br>- ⅛ teaspoon ground cloves
<br>- ⅛ teaspoon ground nutmeg
<br>- 1 (9 inch) prepared graham cracker crust
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C.)
<br>step 2: In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs. Reserve 1 cup of cream cheese mixture and set aside. Pour remaining mixture into pie crust.
<br>step 3: Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain filling in the crust.
<br>step 4: Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight.
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Ingredients
- 2 (8 ounce) packages cream cheese, softened
- ½ cup white sugar
- ½ teaspoon vanilla extract
- 2 eggs
- ½ cup pumpkin puree
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 1 (9 inch) prepared graham cracker crust

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C.)
step 2: In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs. Reserve 1 cup of cream cheese mixture and set aside. Pour remaining mixture into pie crust.
step 3: Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain filling in the crust.
step 4: Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight.

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