Friday, December 20, 2013

Layered Pumpkin Cheesecake

A delicious way to celebrate the holidays :)


1 1/2 Cups Graham Cracker Crumbs
3 Tbsp Sugar
5 Tbsp Butter (Melted)
1/2 tsp Almond Extract

3 packages cream cheese
3/4 Cup Sugar
1 1/2 tsp Vanilla Extract
3 Eggs
3/4 Cup Pumpkin Puree
2 tsp Ground Cinnamon
pinch ground nutmeg


Combine crumbs, sugar and margarine. Press onto bottom of springform pan.  Bake at 325 degrees for 10 minutes.

Combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 2 cups of batter and spread onto bottom of crust.  Cook for 10 minutes at 325 degrees.  Add pumpkin puree, cinnamon and cloves to the remaining batter and mix until well blended. Carefully spread over the batter in the crust.  Bake 30 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.  Enjoy!

Spread crust into the bottom of the pan and bake for 10 minutes
Add cream cheese and sugar and mix thoroughly
Add eggs one at a time and the vanilla
Pour 2 cups of batter into the pan and cook for 10 minutes
Add remaining ingredients and blend with remaining batter
Pour remaining batter into the pan and cook
Remove from oven and let cool for 3 hours or overnight

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