This cheesecake makes a dramatic presentation with its two layers of white and pumpkin.
Original recipe makes 1 9-inch pie
Ingredients
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 (9 inch) prepared graham cracker crust
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PREP
25 mins
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COOK
40 mins
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READY IN
5 hrs 40 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs. Reserve 1 cup of cream cheese mixture and set aside. Pour remaining mixture into pie crust.
- Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain filling in the crust.
- Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight.
Nutrition
Calories: 398 kcal
Carbohydrates: 32.6 g
Cholesterol: 114 mg
Fat: 27.4 g
Fiber: 0.9 g
Protein: 7.1 g
Sodium: 370 mg