Thistle Lane’s Layered Pumpkin Cheesecake
Ingredients:
Crust:
1 cup graham wafer crumbs,
1/3 butter
Mix crumbs and butter together. Press into 8 or 9 inch spring form pan. Bake at 350 F for 10 minutes.
Filling:
3 pkg cream cheese
3/4 cups sugar
3 eggs
3/4 cup pumpkin
1/2 tsp. Vanilla
3/4 tsp. Cinnamon
Dash of each: cloves, nutmeg and ginger
Mix together cream cheese, sugar vanilla and eggs. Divide mixture in half, too one half add pumpkin and spices.
Pour the plain batter over the crust, gently top with pumpkin batter.
Bake for approximately 50 minutes or until the centre is set.
Let cool completely!
Best taste for cheesecakes is the day after they are baked!
Top with either a drizzle of chocolate or caramel and add a dollop of whipping cream! The next day call a friend and make yourself a pot of coffee. Enjoy!