Wednesday, November 9, 2011

Double Layer Pumpkin Cheesecake

Hello y'all!  Before I introduce a loved recipe, we would like to wish Carol over at The Design Pages a huge congrats for receiving the Versatile Blogger Award!  We love her blog and are happy someone else gave her fabulous recognition as well.  We were beyond flattered when Carol passed the award along to to us and that she mentioned us among her favorite blogs!  We are so tickled!  We will be returning the favor and passing the award on to some favorite blogs, so please come back Friday to read our post on that.  

Now, on to the recipe of the week!  We have two Thanksgiving potluck parties coming up and I always bring this dessert.  It is quite simple, in season, and exceptionally tasty.  Enjoy!

2 (8 oz) packages Philadelphia brand fat free cream cheese
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
Dash each of nutmeg and All Spice
Graham cracker crust (either ready-to-use or make your own)

Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended.  Add eggs; mix until blended.  Remove 1 cup batter, add to small bowl; stir in pumpkin and spices.  

Pour original batter onto crust.  Top with pumpkin batter.

Bake at 350 degrees F for 40 minutes or until center is almost set.  Cool.  refrigerate 3 hours or overnight to set.  Optional:  Garnish with whipped cream just before serving.

Photo: Kraft (This recipe is from my Kraft Make it Simple Book)

1 comment:

  1. this looks delicious! two of my very favorite things in the world- pumpkin and cheesecake. I'm surprised it uses fat free cream cheese... I wonder if you don't even notice?