Have you ever had days when you just know you’re going to mess up? This happened to me this morning….I told a friend I would make a dessert and send it with my husband today. I had it all planned, shopped for the ingredients, started my preparations and asked my husband to kinda look over my shoulder, since it was early in the am and I hadn’t even finished my first cup of coffee. Husband didn’t hear me and so I went ahead and followed the instructions of the recipe however, I overlooked one of the key ingredients for Double Layer Pumpkin Cheesecake, eggs..I forgot to add the eggs. In the mean time hubby came to lend me a hand and started transferring the cream cheese mixture into the Keebler Pie Crust, oh no! I need it back! We tried to very carefully remove the batter from the crust and put it back into the mixing bowl to add the eggs, but no, the crust totally stuck to the cream cheese…what a mess!! To make a long story short, no dessert….no pictures! Change of plans! Going back to the store for more ingredients…maybe even making a different recipe? I’ll keep you posted!
Sharing with you the luscious Double Layer Pumpkin Cheesecake recipe…and I will make it soon, promise!
2 (8 oz.) packages cream cheese, softened
1/2 cup white sugar
1/2 tsp. vanilla extract
1 (9-inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 tsp. ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Preheat oven to 325 degrees F.
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.