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Cheesecakes

Layered Pumpkin Cheesecake

Layered Pumpkin Cheesecake

Ingredients:

2 graham cracker crumb crusts, 8"

3 8-oz. packages cream cheese, softened

1 small can of unseasoned pumpkin (about 1-1/2 cups)

3/4 cup sugar

3 eggs

1 tblsp vanilla

Prepare graham cracker crumb crusts in advance according to the recipe (not given as dad bought me prepared crusts). In medium bowl, combine two packages of cream cheese, 1/2 cup sugar, 2 eggs and vanilla. Cream until smooth. In another medium bowl, combine the remaining cream cheese, egg and sugar and cream until smooth. To this second bowl, add the pumpkin and blend thoroughly. (the pumpkin mixture will have a higher specific gravity than the cream cheese mixture.) Pour half the pumpkin mixture into the bottom of each pie shell. Top with the cream cheese mixture. Bake at 375 degrees for 35-40 minutes or until browned on top. Let stand to room temperature and then chill until ready to serve.

Makes 8 servings.

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Thanksgiving Dinner 2006

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