December 3, 2010

Double Layer Pumpkin Cheesecake

This was my dessert choice at Thanksgiving dinner. It was a delicious alternative to the traditional pumpkin pie. I added extra spices as usual!

  • Double Layer Pumpkin Cheesecake (modified from an Allrecipes recipe)

  • 3 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup sour cream

  • 1 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg

  • 1 (9 inch) prepared graham cracker crust (recipe follows)

  • 1/2 cup frozen whipped topping, thawed

  • 1. Preheat oven to 325 degrees F (165 degrees C). Prepare a waterbath to bake the cheesecake in. 
  • 2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Then stir in sour cream. Remove 1 1/2 cups of batter and spread into bottom of crust; set aside.
  • 3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  • 4. Bake in a preheated oven for 1 hr to 1 hr 15 min or until center is almost set. Turn off the oven, prop over door open with a wooden spoon and let cheesecake cool in the oven for another hour. Then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Graham Cracker Crust (from Allrecipes)

  • 1 1/2 cups finely ground graham cracker crumbs
  • 1/3 cup white sugar
  • 6 tablespoons butter, melted
  • 1/2 teaspoon ground cinnamon (optional)

  • 1. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 9 inch pie plate or springform pan.
  • 2. Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

Here are great instructions for using waterbath to bake cheesecakes. I found them at Diana's Desserts.

" Water Bath " For Baking Cheesecakes

A "water bath" is a method that will help keep your cheesecake from cracking while baking.
Instructions For Water Bath
First, take heavy aluminum foil, and wrap it around sides and bottom of your springform pan or cheesecake pan with removable bottom. This prevents leakage while baking your cheesecake.
Place your springform pan or cheesecake pan (filled with cheesecake batter and crust) into a larger deep baking pan* that it will fit into easily.
*Note: The larger pan should be at least 2-3 inches in depth.
Place in pre-heated oven. With a kettle filled with very hot water, pour water into the larger pan about halfway up, or approximately 1 1/2 to 2 inches.
Bake cheesecake as directed. When cheesecake is done, remove springform pan or cheesecake pan (if using) from "water bath" in oven. Carefully remove larger pan with water in it from oven. It will be very hot. Discard water when it has cooled.
Remove aluminim foil from sides and bottom of pan after your cheescake has cooled completely in the refrigerator.
When you are ready to release sides of springform pan, or remove cheesecake from a cheesecake pan with removable bottom (if using) and cheescake has cooled in refrigerator at least 4 hours or overnight; this is the best time to remove aluminum foil.

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