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Double Layer Pumpkin Cheesecake
November 01, 2010

LOVED it! I made the following adjustments in order to fit in a springform pan: 3 (8 oz.) cream cheese (MUST be at room temp!), 3/4 cup white sugar, 1 tsp vanilla, 3 eggs, 1/2 cup sour cream (add after the eggs), 1 heaping cup pumpkin puree, 3 tsp pumpkin pie spice. I made my own graham cracker crust and pressed into a 10-inch springform pan. Did NOT bake the crust prior to adding the cheesecake mixture. Poured 2 cups of plain batter into bottom before mixing in the pumpkin. Baked with pan of water on bottom shelf at 350 for 1 hour and then turned off heat and propped the oven door open for another hour. Had one small crack in it but I didn't care because it tasted amazing!! Will make again and again! Side note: graham cracker crust: 1 1/2 cups finely ground graham cracker crumbs, 1/3 cup white sugar, 6 tablespoons butter, (melted), Mix and press into bottom of springform pan with waxed paper.

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