Pumpkin cheesecake! Have you had it? I can’t tell you how this one tastes, as I don’t like Pumpkin, but my mother loves it as well as everyone in my husbands family. Pretty sure the kids enjoy it too but they so rarely get a taste of it. I bake six six pies, one cake and a plain cheesecake for the Holidays. Doesn’t matter if it’s Thanksgiving or Christmas, it’s always the same. Kids always go after the apple and the Angel food cake, and well I can’t blame them that’s what I go after as well. 🙂
This recipe is from Philadelphia Holiday Cookbook which I’ve had for almost ten years. It’s so worn through the pages are ripping! You can find this recipe on the website though, it’s so easy, and everyone that’s ever tasted it says they love it!
There’s a couple ways you can do this, but I follow the Recipe for the 3 Step double layer Pumpkin Cheesecake.
1 Graham Pie Crust (6 oz.)
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
1/2 cup canned pumpkin
1/2 tsp. ground cinnamon
dash of ground cloves
dash of ground nutmeg
Preheat oven to 325°F.
Beat cream cheese, sugar and vanilla with mixer on med. speed until well blended. Add the eggs, 1 at a time. Mix on low speed after each addition just until blended. Remove 1 cup of the batter and set aside and stir in pumpkin and spices.
Pour remaining plain batter into crust. Top with 1 cup of pumpkin batter.
Bake 40 minutes or until center is almost set. Cool completely. Refrigerate 3 hours or overnight.
It’s super easy, and between all the other pies by far the quickest one and with very little steps. Plus you use a pre-made crust so you don’t worry about using up another pie pan. I run into that trouble with all of these
I think the most trouble I have with pies is who takes home left overs 🙂