Double Layer Pumpkin Cheesecake
Can't decide whether to have pumpkin pie or cheesecake? Make this indulgent double layer pumpkin cheesecake to satisfy both cravings.
Ingredients
- 2 pkg (250 g) each plain brick-style cream cheese, softened
- 1/2 cup (125 mL) granulated sugar
- 1/2 tsp (2 mL) vanilla extract
- 2 eggs
- 1/2 cup (125 mL) E.D.SMITH® Pure Pumpkin
- 1/4 cup (60 mL) E.D.SMITH® Syrup
- 1 tsp (5 mL) ground cinnamon
- 1 prepared Graham cracker crust
- Whipped cream for garnish (optional)
Directions
- Preheat the oven to 325°F (160°C). With an electric mixer on medium speed beat the cream cheese with the sugar and vanilla until smooth.
- On low speed add the eggs, one at a time, until well combined. Remove 1 cup (250 mL) of the batter and stir in the pumpkin, syrup and cinnamon. Pour the remaining plain batter into the crust. Top with the pumpkin batter.
- Bake for 40 minutes or until center is almost set but still jiggles slightly. Cool completely. Refrigerate for at least 4 hours or overnight. Garnish with whipping cream (if using).
Tips
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Make your own crust by tossing 1 1/4 cups (300 mL) Graham cracker crumbs with 1/4 cup (60 mL) melted butter and press into the bottom and up the sides of a 9-inch (23 cm) pie plate.
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When adding the eggs do not over mix because it will incorporate too much air into the batter, which will cause the cheesecake to crack during baking.
