Friday, October 10, 2008

Pumpkin Cheesecake

(Joanie's picture)

3 packages cream cheese
2 graham cracker crusts
1 cup sugar
1 tsp vanilla
3 eggs
1 C canned pumpkin
1 tsp cinnamon
¼ tsp nutmeg
dash ground cloves

Beat cream cheese, ¾ C sugar and vanilla until well blended. Add eggs 1 at a time, mixing on low speed after each addition. Reserve 1 ½ C plain batter. Stir remaining ¼ C sugar, pumpkin, and spices into remaining batter. Spoon ½ of pumpkin batter over crust. Top with spoonfuls of ½ of reserved batter. Repeat layers. Cut with knife for marble effect.

Bake at 325 degrees for 55 minutes or until center is set. Refrigerate 4 hours.

I've actually made a lot of different kinds of cheesecake and this is my very favorite. I haven't tried making it in a springform pan yet but I think it would work nicely.


Joanie said...

Does this make two 9-inch cakes, since it calls for two graham cracker crusts?

Jaclyn said...

It makes enough for two graham cracker crusts (those you can buy pre-made, which fit less than my glass pie pans). It would make one cake in a springform pan. I would pour them into the separate crusts at the same time (instead of making them one at a time) to make sure they're evenly disbursed.

Jaclyn said...

Nice pic, Joan! Looks like it turned out well.

Joanie said...

This is really, really good! I used 1/3 less fat cream cheese because that's what I had, and it was still really good because the pumpkin added enough flavor. It makes more than two people can (or should) eat so we shared a lot of it. Good recipe, Jaclyn!