Alice in the Kitchen

Double Layer Pumpkin Cheesecake

This is one of Matt’s favorite holiday treats – double layer pumpkin cheesecake.  The best way to describe it is as a vanilla cheesecake with pumpkin puree.  I think of this as pumpkin pie with a fancy twist – and it would be perfect to serve at any holiday event.  It has a very nice texture – and because of the double layers, it isn’t overwhelmingly “pumpkiny” but it will still take the spot of pumpkin pie on the dessert table, without any complaints.

You’ll need:

• 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 cool whip

Preheat the oven to 325.  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 cool whip before serving.

and you’ll have beautiful layers when you slice!