As promised, here is the first of what will hopefully be a series of fabulous ideas for your Thanksgiving dinners. Cristina (who is a friend from high school and happens to have one of the cutest little girls ever) sent this little diddy in. She totally gets a cookie for being the first. See below for her recipe, and click here if you would like to check out her adorable blog too!
Double Layer Pumpkin Cheesecake Ingredients:
2 packages of cream cheese, softened (8 oz packages)
1/2 cup white sugar
1/2 tsp vanilla
1/2 cup pumpkin puree (not the pie filling, the plain old pumpkin)
1/2 teaspoon cinnamon
pinch of cloves
pinch of nutmeg
- you can use pumpkin pie spice if you prefer instead of the 3 spices
Graham cracker crust (9 inch) or Oreo crust if you are feeling spicy!
Combine cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove a cup of the batter and spread it onto the bottom of the crust. Add pumpkin and spices to the rest of the batter and mix. Spread that mixture over the top of the crust. It will be really full!
Bake at 325 for 35-40 minutes, until the center is almost set. Let it cool then put it in the fridge overnight (although I have made them early in the morning and put them in for about 4hours and they were fine.)
Have a wonderful Thanksgiving!