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Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake is from Jana's Joy of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 - 8 oz. cream cheese, softened
4 large eggs
1 1/4 C sugar, divided
1 tsp. vanilla extract
1 Deep dish 9 inch pie crust, thawed according to pkg. directions
1 15 oz. can pumpkin puree (not pumpkin pie mix)
1 tsp. cinnamon
1/4 tsp. ground cloves
Dashed of cracked pepper*
1 C cream
Directions:
Directions:
Preheat oven to 350 degrees.
Cheesecake layer -
Place the softened cream cheese, 2 eggs and 1/2 c. of the sugar and the vanilla in large mixing bowl. Beat mixture until smooth. This is the first layer. Spread over the bottom of the pie crust and smooth with spatula.
Pumpkin Layer -
Place pumpkin puree in large mixing bowl. Add remaining 3/4 C of sugar, remaining 2 eggs, cinnamon and cloves. *Add black pepper. Add the cream and with electric mixture, mix all of the ingredients. * Pepper is optional, but it adds a hint of background spice that really brings out the flavor of the other spices! When mixture is smooth, pour over the cream cheese layer in pie shell.
Place the pumpkin pie on a baking sheet and bake in preheated oven for 55-65 minutes. Let the pie cool at least 2-3 hours before cutting. Better the next day.

 

 

 

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