Many years ago, I set out on a mission – a pumpkin pie quest, if you will. Every year before Thanksgiving, I’d scour the internet (i.e., do a bit of Googling) to find a new pumpkin pie recipe to serve for both Thanksgiving and Christmas dinners. Some were good, others were better. Then one year, I came across the glimmering light of a recipe to beat all others that had come before. The response was so great that I knew my quest had been completed. For several years now, this is the pie that has become a staple in our house. I pass the torch to you so you can enjoy it with your families.
Philadelphia 3-Step Double Layer Pumpkin Cheesecake
2 pkg (8 oz) Philadelphia cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
1/2 cup canned pumpkin
1/2 tsp. ground cinnamon*
dash of ground cloves*
dash of ground nutmeg*
1 Graham cracker pie crust (6 oz)
(*I use about 1/2 tsp. of Pumpkin Pie Spice in place of these three separate ingredients.)
PREHEAT oven to 325°F. Beat cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the batter; stir in pumpkin and spices.
POUR remaining plain batter into crust. Top with pumpkin batter.
BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. (I always refrigerate it overnight.)
Tips: I also recommend making 1 extra pie for your immediate family to enjoy after the holiday. You can make your own pie crust or buy pre-made ones. While graham cracker is always good, a vanilla wafer pie crust is another tasty option. Lastly, don’t forget the whipped cream!
(This recipe was first found at www.kraftrecipes.com.)