It’s a beautiful thing, y’all. When I count my blessings, I count cheesecake twice. It’s basically the 8th wonder of the world if we want to get real here. At least, in my mind it is. 😉
You’d THINK a girl like me who loves cheesecake more than most would’ve been to The Cheesecake Factory a time or two. But nope! I really haven’t. Sadly, the closest I’ve gotten to The Cheesecake Factory is an episode of The Big Bang Theory. Weep not for me, my cheesecake lovin’ friends. I will go forth into the golden gates of cheesecake heaven one glorious day, and I will indulge. Hard.
In the mean time, I’ll just make my own! Now, I don’t know that this could hold a candle anywhere near to what The Cheesecake Factory cranks out, but this pumpkin layered cheesecake recipe is pretty ding dong good if I do say so myself! Right on time for Thanksgiving, too! 🙂
You may have seen me share my love of all things pumpkin before. It’s something I just can’t keep a secret! I recently shared a delicious recipe for Glazed Pumpkin Praline Mini Cakes, which would also be an AH-MAZING addition to the Thanksgiving dessert table. Just sayin’.
Right now, though, I’m all about this cheesecake. It’s pretty simple to make, and it only calls for 1/2 cup of pumpkin puree (which means you can totally use the remaining pumpkin puree to make those mini cakes I just shared.) #Yourewelcome
Here’s what you’ll need for this dish:
- 2 packages cream cheese, softened
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 2 eggs
- 1/2 cup pumpkin puree
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 9 inch graham cracker crust pie shell
- Preheat oven to 350 F
- Using a mixer, beat together cream cheese, vanilla and sugar in a large bowl until smooth. Then add in eggs.
- Dip out 1 cup of cream cheese mixture and set aside.
- Try really hard not to lick the spoon.
- Pour remaining mixture into pie crust.
- Using your reserved cream cheese mixture, blend in pumpkin, cinnamon and nutmeg.
- Pour pumpkin mixture on top of cream cheese mixture in the pie crust.
- Bake for 35-40 minutes, or until the center of the pie is mostly set.
- Allow to cool completely, then refrigerate for 3 or more hours.