Friday, October 18, 2013

Layered Pumpkin Cheesecake


It's just not Thanksgiving without some kind of pumpkin dessert. 
True story. Don't even argue.
I decided to go with my layered pumpkin cheesecake for this year's dinner as no one seemed too interested in pumpkin pie. 
Except me.
But I was out-voted.
*sigh*
This cheesecake is my compromise. Cheesecake + pumpkin pie = best dessert ever. 
Plus, it's super simple to make but looks so lovely with 4 different layers of colors.


Layered Pumpkin Cheesecake

Ingredients
Crumb Crust
1 1/2 cups graham cracker crumbs
2 Tbsp brown sugar
1/3 cup melted butter

Cheesecake Layer
2 X 8 oz bricks cream cheese
1/2 cup sugar
2 tsp vanilla
2 eggs

Pumpkin Cheesecake Layer
1 cup pumpkin puree
2 tsp pumpkin pie spice

Whipped Cream Layer
1 cup whipping cream
2 Tbsp sugar
1 tsp vanilla
Sprinkle of cinnamon

Directions
Preheat oven to 325. Spray the bottom of an 8 inch springform pan, set aside.
Prepare crust - In a mixing bowl, stir together the graham cracker crumbs, brown sugar, and melted butter until well mixed. Press into the bottom and a little ways up the sides of the prepared springform pan. Set aside.


Prepare cheesecake layer - In a mixing bowl, beat the cream cheese until smooth. Beat in the sugar and vanilla until well mixed. Beat in the eggs until smooth. 
Scoop out a generous 1/2 cup of the cheesecake filling and spoon it over the graham crust, spreading to cover crust. Reserve the remaining filling for the next step.


Prepare pumpkin cheesecake layer - Take the remaining cheesecake mixture and stir in the pumpkin puree and pumpkin pie spice until thoroughly combined. 
Spread this on top of the cheesecake layer, smoothing the top.


Bake at 325 for 30 - 40 minutes. Until top appears dry and cheesecake is set. (If top cracks it is okay, you will be putting whipping cream on top!)
Remove from oven and let cool to room temperature. Carefully remove the sides of the springform pan.


Prepare whipping cream - Beat the whipping cream with the sugar, vanilla, and cinnamon until stiff peaks form. Spread topping on top of the cooled cheesecake.
Chill cheesecake for at least 4 hours, up to overnight.


This got rave reviews at our Thanksgiving dinner. 


Orra's boyfriend, Jim, gave it a big thumbs up. 
Even after I dropped his piece upside down on the counter while trying to serve it. *oops*
You can whip this up the day before you want to serve it, especially if you are planning to serve it for a big meal, and have it chilling in the fridge, covered. Of course, if you want to make it for dinner tonight, that also works, you just want to make it early so it can chill for at least 4 hours. 
*NOTE* - A couple of cheats for this recipe: 1. You can use a store bought graham cracker pie crust. 2. You can use thawed Cool Whip to top it. We find it better to go all out and make your own BUT we won't judge you if you decide to cheat. :)
 
Looking for some fun and tasty links? Check out - Jam Hands, Feeding Big, and Love Bakes Good Cakes!

3 comments:

  1. Hi this pumpkin cheese cake looks amazing and I bet it tastes great too! This will be great for the holidays! I saw it on love bakes good cakes!
    Julie at julieslifestyle.blogspot.com

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  2. This looks really good! Looks like you have a happy man on your hands too.

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  3. Thank you so much for linking this recipe up at Recipe Sharing Monday! The new link party is up and I'd love to see you back. Have a great week. :)

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