DOUBLE LAYER PUMPKIN CHEESECAKE
This is a fun and festive pie that taste great. Although the prep takes a little the time is well worth the effort. One bite and your taste buds will thank you!!
Provided by Amber Gayhardt
Categories Pies
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Preheat over to 325 degrees Fahrenheit
- 2. 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
- 3. Add pumpkin, cinnamon, cloves, and nutmeg to remaining batter ans stir gently until well blended. Carefully spread over the batter in crust.
- 4. Bake in over for 45 minutes to 1 hour, or until center is almost set. Allow to cool, then refrigerate for 3 hours or over night. Cover with whip cream, circle the edge with candy corn/ pumpkins before serving.
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Donnie Crawley
[email protected]This cheesecake was delicious, but it was a lot of work to make. I would only recommend it for special occasions.
Sadia Rekha
[email protected]I had some trouble getting the cheesecake out of the pan without breaking it, but it was still worth it. The flavor was amazing!
Hayden Campbell
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar in the filling if you prefer a less sweet cheesecake.
Jr Lopez
[email protected]I've made this cheesecake several times now and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
King Khany
[email protected]This cheesecake was easy to make and turned out beautifully. The flavors were well-balanced and the texture was perfect. I would highly recommend this recipe to anyone looking for a delicious and impressive dessert.
Amin Kachelo
[email protected]I made this cheesecake for Thanksgiving and it was a huge hit! Everyone loved it, and I even had people asking for the recipe. It's definitely a keeper.
White Star
[email protected]This cheesecake was absolutely delicious! The pumpkin and cream cheese layers were perfect together, and the gingersnap crust was the perfect finishing touch. I will definitely be making this again.