In my husband’s world a good cheesecake recipe is a valued commodity. If he had a choice, he would have a slice of cheesecake at every meal. This all began years ago when he had a roommate who was a fabulous baker and went on a cheesecake kick for approximately 6 months. Each night she would try out a different recipe for cheesecake and Brad and his friends were the drooling guinea pigs. It was during this time when I met Brad and I quickly found out that one of the ways to his heart is through cheesecake.
Over the years I’ve shared some of my cheesecake recipes here on SoberJulie.com. With every season we enjoy a new one and often just because…because Brad is in the house and it will make him smile. This Autumn I’ve made a very simple Layered Pumpkin Cheesecake recipe that I’m sharing today.
I’m very excited to tell you all that I’ve teamed up with my friends Stacey (ThisLilPiglet.net) and Randa (TheBewitchinKitchen.com) to bring you Entertaining ideas for the 2016 Holiday Season. This year we’ll be sharing some of our favourite recipes and tips! We will have a theme twice a week and within each post, I’ll be linking to the other ladies’ ideas. This week the theme is Pumpkin Cheesecake…be sure to check out their recipes which I link at the bottom.
Layered Pumpkin Cheesecake
- 1-1/2 cups oreo cookie crumbs
- 2 tbsp. sugar
- 1/3 cup butter, melted
- 3 packages cream cheese (250 grams or 8 oz block), softened
- 3/4 cup sugar
- 1 tsp. vanilla extract
- 3 eggs
- 1 cup pumpkin pie filling
- 1 tbsp. pumpkin spice
Pre-heat oven to 325 degrees F
Mix oreo cookie crumbs, butter and 2 tbsp. sugar and press onto the bottom of a springform pan
Beat cream cheese, sugar and vanilla extract until well blended. Add in the eggs, 1 at a time, mixing on low speed after each just until blended.
Split the cream cheese mixture in half and pour half into the pan on top of the crust.
Mix the pumpkin pie filling and pumpkin pie spice into the other half of the cheesecake mixture and pour into the springform pan on top of the 1st half.
Bake for 55 minutes or until the centre is almost set. Remove from the oven and run a knife around the edges to loosen.