3-step Double Layer Pumpkin Cheesecake
3-step Double Layer Pumpkin Cheesecake
INGREDIENTS
INSTRUCTIONS
Mix cream cheese, sugar & vanilla with electric mixer on medium until well blended. Add eggs; mix until blended. Remove 1 cup batter; stir in pumpkin & spices. Pour into crust. Top with the reserved pumpkin batter. Bake at 350ø for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with Cool Whip. For a marbleized effect run a knife through the batter before cooking, creating swirls.
INGREDIENTS
- 2- 8oz pkg cream cheese, softened
- 1/2 cup sugar
- 1/2 tsp. vanilla
- 2 eggs
- 1/2 cup canned pumpkin
- 1/2 tsp. cinnamon
- Dash cloves
- Dash nutmeg
- 1 graham pie crust
INSTRUCTIONS
Mix cream cheese, sugar & vanilla with electric mixer on medium until well blended. Add eggs; mix until blended. Remove 1 cup batter; stir in pumpkin & spices. Pour into crust. Top with the reserved pumpkin batter. Bake at 350ø for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with Cool Whip. For a marbleized effect run a knife through the batter before cooking, creating swirls.
3-step Double Layer Pumpkin Cheesecake
Reviewed by Admin
on
June 30, 2019
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