Still needing a dessert for a Christmas get-together this week? We may have one for you.
The Pie Hole’s Lauren Harrison (also featured in our October issue) was kind enough to share one of her best sellers around the holidays with us, and it’s certain to be a change from the norm of the holidays — Double Layer Pumpkin Cheesecake. Here’s the recipe:
Double Layer Pumpkin Cheesecake
- Graham cracker crust (store bought or homemade)
- 16 ounces cream cheese – softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 2 eggs
- 1/2 cup pumpkin puree
- 1/2 teaspoon cinnamon
- 1 pinch cloves
- 1 pinch nutmeg
Directions
Beat softened cream cheese with sugar and vanilla until smooth. Add in eggs one at a time, mixing well after each egg. Pour one cup of the plain cheesecake batter into the graham cracker shell. Stir pumpkin, cinnamon, cloves and nutmeg into remaining cheesecake batter and mix well. Carefully pour the pumpkin layer on top of the plain cheesecake batter into the graham cracker shell.
Bake at 325 degrees for 30 minutes or until just set. Cool two hours before slicing. Top with fresh whipped cream and a sprinkle of cinnamon.
Still looking for stocking stuffers? The Pie Hole has you covered there, too, including Pie Hole shirts. The shop also has gift certificates available. If you buy a certificate worth a whole pie, you’ll receive a gift card for a free slice. For more information, call 712-6366.