Saturday, November 20, 2010

Double Layer Pumpkin Cheesecake

adapted from

3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup sour cream
1 large prepared graham cracker crust
1/2 cup pumpkin puree
1 1/2 teaspoon pumpkin pie spice
1/2 cup frozen whipped topping, thawed
Preheat oven to 350 degrees F (165 degrees C).

In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time & fold in sour cream. Remove 1 1/2 cup of batter and spread into bottom of crust; set aside.
Add pumpkin & pumpkin pie spice to the remaining batter and mix until well blended. Carefully spread over the batter in the crust.
Place pie on a roll pan or baking sheet and pour a small layer of water on the pan to create a water bath.  Bake in preheated oven for 1 hour.  Turn off the oven, prop the door and allow the cheesecake to sit for an additional hour. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

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