Double Layer Cheesecake Pumpkin Pie is a Great Dessert
Stores, and people are already counting down to Christmas. Bypassing, not only Halloween, but also Thanksgiving. Don't rob your tastes buds of a great holiday.
I don't have a camera attached to my computer, yet somehow it knows I'm fat. It keeps delivering these amazing videos of fantastic desserts.
I'll be visiting the family this Thanksgiving. I'm going to arrive a few days early. I didn't know what I was going to do with my time, but I now know that part of it will be making this amazing recipe of a Double Layer Cheesecake Pumpkin Pie.
They call it a double layer, but they're forgetting the Oreo Cookie crust. To me that makes a triple layer of tasty yummyness.
The crust consists of 25 cookies, and 5 tbsp of melted butter. Combine the two things in a food processor and process.
Pour and shape in a quick release pan, then drop it in the freezer while you make the other two layers.
The items you're going to need include...
4 - 8 oz of Cream Cheese
1 cup of pumpkin puree
1 tbsp vanilla extract
1 and half cups of sugar
1 and half tsp cinnamon
half a tsp of ginger
quarter tsp of ground cloves.
Mix your room temperature cream cheese with your sugar. Once smooth, mix in your eggs, one at a time. Then add the Vanilla. Once smooth, split mixture into two parts.
Add one part to the pie and spread evenly over the cookie crust.
With the remaining portion of cream cheese spread, add the cinnamon, ginger, gloves, and pumpkin. Mix until smooth. Add to top of the pie and spread evenly.
Put in the oven and bake for 45-50 minutes at 300 degrees.
After cooking, let cool overnight.
Pop the spring pan and remove your tasty pie.