I think you'll find that this recipe is worth the wait. Or just trust me when I say that it is. You are perhaps well aware after all of my Haloween festivities posts that I love a good holiday. Thanksgiving is no different. Unfortunately, I don't have a kitchen of my own in which to prepare a feast of epic proportions (as is the tradition) but I am of course more than happy to offer a dish or two. This year I spent Thanksgiving with mom who would never ask for help with preparations. However, she was about to buy dessert for lack of prep time so I enthusiastically volunteered my services. Since Grandma and Grandpa were coming to join us, I felt I must consider their deference to a traditional favorite; pumpin pie. I'm way into cinnamon and pumpkin spice this time of year, so I had no arguments. But what I couldn't forget was the slice of pumpkin cheesecake that I had recently sampled at Cheesecake Factory. So that was it. I was inspired! Upon visiting allrecipes.com I found...
Easy Double Layer Pumpkin Cheesecake!
Ingredients:
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 (9 inch) prepared graham cracker crust
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1/2 cup frozen whipped topping, thawed
Directions:
- Preheat oven to 325 degrees F.
- In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
- 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 preheated oven for 35 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.
**Certainly you are welcome to make your own crust instead of buying one, but then it wouldn't be called 'easy' would it? :)
