Micki’s Morsels

The Best of Both Treats.

I love pumpkin pie, and I love cheesecake, so I wanted to layer the flavors as opposed to mixing them. I wasn’t sure it would work out because of density differences, but I couldn’t be happier with the results. I put down the cheesecake layer, then poured the pumpkin pie mix over top. After about 15 minutes in the oven, the cheesecake mixture started to pop up, so I took a knife and swirled the very top. As you can see, I ended up with a layer of cheesecake, a layer of pumpkin pie, and a mixed layer on top. Read on for recipe…

2 Pumpkin Cheesecakes

Crust
4 packages graham crackers
4 T. sugar
8 T. melted butter

Crush 2 packages graham crackers in their packaging and empty into 9″ cake pan, mix in 2 T. sugar. Add 4 T. melted butter, and toss to coat, then press in bottom of pan and up sides. Repeat for second pumpkin cheesecake.

Cheesecake Layers
3 (8oz.) packages cream cheese
3 eggs
1 c. sugar
1 tsp vanilla

Cream together cream cheese and sugar in mixing bowl. Add one egg at a time, creaming after each egg. Stir in vanilla. Pour in 1/2 of mixture over each of two graham cracker crusts.

Pumpkin Layers
1 (15 oz.) can pumpkin (I used organic pumpkin from Whole Foods)
3/4 c. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. cloves
1/4 tsp. ginger
2 eggs
10 oz. evaporated milk

Mix all ingredients until blended. Pour 1/2 of batter on top of cheesecake batter in each pan.

Bake in 350° oven for 15 minutes.  Swirl top with knife as the cheesecake mixture pokes through.  Lower oven temp to 325° and bake additional 30-40 minutes or until desired doneness.  If it starts to crack, but is still a little jiggly in the middle, it is done.  I don’t mind cracking because I like the cakier texture of a more done cheesecake.  If you don’t like cracking, watch your cheesecake carefully.