Tuesday, November 27, 2007

Better Than Pumpkin Pie

I hosted Thanksgiving this year, and I wanted to try a bunch of new dishes. One being my arch nemesis - dessert. I didn't want the regular old pumpkin pie - but since pumpkin is traditional for Thanksgiving, I decided on a pumpkin cheesecake. This is taken from Allrecipes, and to my great surprise, it turned out delicious. You could also add a caramel sauce, however I thought it might be too sweet. And it was even easier, than well... pie!

Double Layer Pumpkin Cheesecake

Ingredients: 2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1 (9 inch) prepared graham cracker crust
1/2 cup frozen whipped topping, thawed

Directions:
Preheat oven to 325 degrees F (165 degrees C).

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.

1 comment:

Katie said...

Mmmm... I love cheesecake. That turned out so well!