Multi Layer Pumpkin Cheesecake

MULTI LAYER PUMPKIN CHEESECAKE

Cheesecake is one of my favorite deserts of all time. Recently I ordered a cheesecake from our local band fund raiser and what I got was a very poor excuse for a cheesecake. After this disappointment I needed a replacement quickly and below is what I found. I enjoyed this cheesecake and I think you will too.

Ingredients

2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree (recipe below)
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

How To Make It

Pumpkin Puree

1. Preheat oven to 325 degrees F (165 degrees C).
2. Cut the pumpkin in half, stem to base.
3. Remove seeds and pulp. Cover each half with foil.
4. Bake in the preheated oven, foil side up, 1 hour, or until tender.
5. Scrape pumpkin meat from shell halves and puree in a blender.
6. Strain to remove any remaining stringy pieces.

Pumpkin Cheesecake

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth.
3. Blend in eggs one at a time.
4. Remove 1 cup of batter and spread into bottom of crust; set aside.
5. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended.
6. Carefully spread over the batter in the crust.
7. Bake in preheated oven for 35 to 40 minutes, or until center is almost set.
8. Allow to cool, then refrigerate for 3 hours or overnight.
9. Cover with whipped topping before serving.
10. Enjoy

Tip 1: Make sure your cream cheese is room temperature It blends better.

Tip 2: You can substitute pumpkin pie filling (instead of puree w/ all the spices)

Tip 3: Drizzle some hot fudge or caramel on top of each slice before serving

I always associated cheesecake with allot of preparation and hard work. After making this the first time I realized its none of those things and its actually allot easier than you think. Cheesecake is such a wonderful treat and Pumpkin Cheesecake in the fall is just that much better. I hope you try this recipe and it turns out as good as mine did.

The TOTAL COST is as follows: Cream Cheese-$4.70; White Sugar-$0.54; Vanilla Extract-$0.03; Eggs-$0.36;9″ Prepared Graham Cracker Crust-$3.19; Pumpkin Puree-$0.32; Ground Cinnamon-$0.05; Ground Cloves-$0.05; Ground Nutmeg-$0.04;Frozen Whipped Topping-$1.50. Total cost is $10.78, yield is 8 servings, so the individual cost per serving is $1.35 per serving.

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