Easy Recipes For Those Who Like To Cook and Bake
Is it too early to start posting pumpkin recipes? I don’t think so! I love pumpkin! Pumpkin cake, pumpkin bars, pumpkin muffins, pumpkin cheesecake, pumpkin chili and more surprising uses for pumpkin!
Pumpkin is so healthy and full of vitamins. It is actually one of the most nutritious foods out there. These gourds aren’t just for carving, they are loaded with antioxidants and disease-fighting vitamins! But what I love most is that pumpkins are for delicious eating!
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The only thing making me let go of summer is falling into the fall, with the idea of apple picking in the warm sunshine under grand sunflowers swaying in the wind. Fall brings us apples, pumpkins, gourds, squash, and the season for baking! Fall is the time for all desserts being apple and pumpkin…now let’s take them to a higher level with cheesecakes. Cheesecake is my ultimate dessert choice, I think because it is a work of love and patience, waiting for that rich, creamy, melt-in-your-mouth flavor that’s just like biting into a slice of heaven.
I have found 24 of THE BEST fall cheesecakes from incredibly talented bakers; there are cheesecakes for Halloween, cheesecakes for Thanksgiving, cheesecakes for your family on a crisp bright day, cheesecakes for any occasion! The list includes cheesecake bars, cheesecake brownies, cheesecake shooters, pumpkin cheesecakes, caramel cheesecakes, apple cheesecakes, and more. Scroll through and feast your eyes on this delicious world!
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Cooler weather is taking over Maine and fall recipes are calling my name. I have been wanting to bake a pumpkin cheesecake for a while, after seeing this double layer cheesecake from The Girl Who Ate Everything, I just had to give it a try. The name double layer caught my eye, Double layer is always better, right? I used a prepared Graham Cracker Crust, so this recipe can be prepared quickly for a dessert that you need in a pinch, just give it time to chill in the refrigerator. We all enjoyed this cheesecake, I am excited that it will be on our Thanksgiving table this year.
DOUBLE LAYER PUMPKIN CHEESECAKE
Ingredients
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 cup homemade whipped cream (or frozen whipped cream, thawed)
Instructions
Preheat oven to 325 degrees.
In a large bowl, 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.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Don’t worry if there are a couple of cracks; when you refrigerate it they will close up. Allow to cool, then refrigerate for 3 hours or overnight. Garnish with whipped topping before serving.
Recipe adapted from The Girl Who Ate Everything, Allrecipes
This recipe has been linked up to these fabulous blogs: http://caroleschatter.blogspot.com/2013/10/Dessert-recipe-links-Food-Friday.html#comment-form
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