Pies, cats, and other things.

Pumpkin layered cheesecake. So bad, and so good.

This can be made slightly less deadly by using the "1/3 less fat" Neufatchel Cheese.

This works best with a 9" springform non-stick cake pan.


INGREDIENTS

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 cup graham cracker crumbs
2 tablespoons butter, softened
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg


DIRECTIONS


Preheat oven to 325 degrees F (165 degrees C).

In a medium bowl, combine the graham cracker crumbs and butter. Mix until nice and crumbly.

Carefully spread the crumbled graham cracker mixture around the bottom of the cake pan. Use a large fork or spatula to evenly press the crumb mixture into the pan, then set aside.


In a large bowl, combine the cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread carefully onto the graham cracker crust, then set aside.


Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter that is already on the crust.


Bake in preheated oven for 25 to 35 minutes, or until the center is almost set. Allow it to cool, then refrigerate for 3 or more hours.


I kinda messed up and used a 9.5" springform pan... so that's why mine is so "flat". (click the pic to see the whole thing)







Kitty