This great cheesecake is an alternative to pumpkin pie, which completes any Thanksgiving meal.
Thanksgiving is known for elaborate and delicious desserts. If you were in charge of bringing a dessert to the Thanksgiving feast and are running out of ideas, wonder no more. Here is a great alternative that mixes the best from pumpkin pie and cheesecake into one glorious and delicious double layer pumpkin cheesecake.
Preparation Time: 4 hours 10 minutes
Servings: 8
Calories: 426
- 1/2 cup frozen whipped topping, thawed
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup pumpkin puree
- 2 eggs
- 1 (9 inch) prepared graham cracker crust
- 1/2 teaspoon vanilla extract
- 1 pinch ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1/2 cup white sugar
Directions
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, mix cream cheese, sugar, and vanilla. Mix until smooth. As you blend, add in the eggs one at a time. Remove 1 cup of batter and spread into bottom of laid out crust; set aside to be used after the batter has been properly mixed.
- Add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
- Bake in the oven for 35 to 40 minutes, or until the center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. This double layer pumpkin cheesecake is best served with a mound of whipped cream applied right before consumption.
We at Proforma Construction hope you are able to enjoy this recipe and can make room in your belly this Thanksgiving. Just remember to always use caution when using the oven. When looking for a general contractor who can help you make the right decision, we encourage you to contact Proforma Construction. We are equipped to meet all of your commercial construction needs.