November 13, 2009

My Favorite Thanksgiving Dessert!

Pumpkin cheesecake is a must in my house for Thanksgiving. If you love pumpkin pie and cheesecake you will love this double layer pumpkin cheesecake! Enjoy!

2 (8 ounce) packages cram cheese, softened
½ Cup white sugar
½ teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
½ cup pumpkin puree
½ teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
½ cup frozen whipped topping, thawed

1. Preheat oven to 325 degrees F.
2. In a large bow, 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 the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

By Diane