Tuesday, November 20, 2012

Pumpkin Cheesecake for Thanksgiving

Happy Thanksgiving to everyone.

Pumpkin cheese cake double layered

1 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
3 eggs
3/4 cup pumpkin puree
1/2 teaspoon cinnamon
1/16 ground cloves
1/16 ground nutmeg
1 graham cracker crust
1 cup of thawed whipped topping (Optional)
Preheated oven to 325 degrees
   Mix together the cream cheese, sugar and vanilla. Mix this until i t is smooth. Add in the eggs one at a time. Take out 1 cup of batter and spread in the bottom of graham cracker crust, set this off to the side.
Then to the rest of the mixture add pumpkin, cinnamon, cloves and nutmeg to the rest batter and gently blend. Spread this over the batter already in the cracker crust.
Bake 35 to 40 minutes, or until the center is just about set. Then cool and refrigerate for 3 to 4 hours or overnight. You can cover this with the whipped topping if you wish.

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