Double Layer Pumpkin Cheesecake

I know people tend to associate pumpkin with fall/Thanksgiving/November/etc., but my friend wanted to make this the other day, so off we went! We adapted it from allrecipes and used a can of pumpkin pie filling because cloves/nutmeg are extremely expensive. :'(

Double Layer Pumpkin Cheesecake

-2 8 oz. packages cream cheese, softened
-1/2 cup white sugar
-1/2 tsp vanilla extract
-2 eggs
-1 10 in. prepared graham cracker crust
-1/2 cup pumpkin pie filling

1) Preheat oven to 325 degrees.
2) In a large bowl, combine cream cheese, sugar + vanilla and beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread it into the bottom of the crust.
3) Add pumpkin pie filling to the remaining batter and stir gently until well blended. Spread over batter in the crust.
4) Bake for 35-40 minutes or until center is almost set. Allow to cool, then refrigerate for at least 4 hours (better overnight).

It tastes even better frozen! :O


About Farrah

A frugal, selectively antisocial Family Medicine resident physician with too many interests. Loves...God, family, friends, volunteering and helping others, making others happy, music (especially piano and singing), Tahitian/hula/salsa/pole dancing, aerial silks, learning, writing, cooking, eating, sleeping, lifting weights, playing SNES and DS, photography, editing, window-shopping, gymnastics, kickboxing, BJJ, finding great deals, pyrography, horseback riding, archery, frolicking in the great outdoors...making every moment count.

Posted on June 8, 2013, in Food and tagged , , . Bookmark the permalink. Leave a comment.

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