October 23, 2016

Layered Pumpkin Cheesecake

It’s once again time for the #VirtualPumpkinParty put on by Sara at Cake Over Steak and Aimee from Twigg Studio. If you remember from last year, a huge group of bloggers all posted pumpkin recipes on the same day and we had so much fun, we’re doing it again! Our previous creations were Pumpkin Pancakes and Pumpkin Pie Ice Cream, but today I bring you Layered Pumpkin Cheesecake.

Now I love cheesecake just as much as the next person, but for some reason I often forget it exists. Is that weird? I rarely get dessert when we go out for dinner and I’ve heard horror stories of making your own (except for no-bake!), so unless I’m at the Cheesecake Factory I’m probably never going to be caught eating it.

Don’t let my bad habits rub off on you though! I promise this recipe is a piece of (cheese)cake. I decided to use a homemade graham cracker crust and a springform pan for a more traditional cheesecake look, but feel free to use a store-bought crust instead. It will be equally as delicious.

By now everyone knows we have a slight obsession with fall, but this fall is even more special. Becauusseee….I’m moving back to Idaho! Actually, have already moved back. Since the last time I posted to now we’ve already packed up the house and drove across the country. It was incredibly quick! But we are beyond excited to be back in Boise.

I plan on embracing the few weeks of fall I have left wholeheartedly! So I think that means this cheesecake will be making an appearance again soon. Be sure to check out all of the other #VirtualPumpkinParty recipes by searching this hashtag on social media or scrolling to the bottom of this post!

~Stephanie

Layered Pumpkin Cheesecake (from Laura Henline)

2 – 8oz packages cream cheese, softened
1/2 c white sugar
1/2 tsp vanilla
2 eggs
graham cracker crust (store bought or homemade)
1/2 c pumpkin puree
1/2 tsp cinnamon
pinch ground cloves or nutmeg

With an electric mixer, beat cream cheese, sugar and vanilla together until smooth.
Add eggs and combine one at a time.
Remove ~1 cup of the batter and spread evenly into the crust.
Add the pumpkin and spices to the remaining batter and stir together.
Pour the pumpkin cream cheese mixture over the batter in the crust, carefully spreading it evenly.
Bake at 325 degrees for 35-40 minutes, until the center is set.
Cool and refrigerate over night.

2016 #VirtualPumpkinParty Recipes

Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini

Twigg Studios • Sausage Stuffing Baked in a Pumpkin

Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles

Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream

Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus

Eat Boutique • Pumpkin Scallion Dumplings

A Little Saffron • Pumpkin Stuffed Shells

Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast

Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts

Wit & Vinegar • Pumpkin Butterscotch Banana Split

Style Sweet CA • Pumpkin Creme Brulee Cake