Tuesday, November 29, 2016

Pumpkin Cheesecake

This is the first cheesecake I've ever made, and I might just be hooked! It was so easy and turned out so tasty! So be on the lookout for more cheesecake recipes to come- maybe a peppermint one for Christmas?! Or if you have any other ideas, I'm open to suggestions. :)

1 Graham Cracker Pie Crust (found in the bakery aisle)
2- 8oz packages cream cheese, softened
1/2 cup sugar
1tsp clear vanilla extract*
2 eggs
1/4 cup brown sugar
1/2 cup canned pumpkin
1/2 tsp pumpkin pie spice
Cool Whip or Whipped Cream

*If you don't have clear, use regular vanilla extract and add to the step with brown sugar, puree, and pumpkin pie spice instead... this will make sure the white layer looks white.


Preheat oven to 325.

Add cream cheese, sugar and vanilla to mixing bowl. Beat on low speed until light and fluffy. (I used my KitchenAid with the paddle attachment.) Beat in eggs, one at a time, just until blended.
Spoon half of the mixture over the crust and spread evenly.

To the remaining cream cheese mixture add the brown sugar, pumpkin puree, and pumpkin pie spice.
With a wire whisk stir until smooth. Carefully, spoon over mixture in crust.

Bake for 55 minutes or until the center is almost set.

Allow to cool and then refrigerate for 3 hours or overnight.

Top each slice with whipped topping (I used Cool Whip) and a dust of pumpkin pie spice.


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