Slicing into Thanksgiving.
The plates have been licked one last time, the belts have been loosened, and the guests have settled comfortably into the couch. But don’t be fooled we all know this is just the halftime break, because the most important course is served after the leftovers have been put away.
So give your guests the fourth quarter they deserve with this pumpkin cheesecake recipe. A creamy two layer pumpkin cheesecake topped with sweet maple cinnamon whipped cream.
I have been making this cheesecake for about three years now. Since I go to school a little far from home, I usually spend Thanksgiving in Virginia with my dad’s sister and her family. And after I succeeded making the cheesecake in my rookie freshman year, she insisted I make it every year. But, after a few years of following the recipe she had, I decided to change it up a bit. So I changed a few things and added a light maple cinnamon whipped cream topping to enhance the delicious fall flavor.
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
Maple cinnamon whipped cream
2/3 heavy whipping cream
1 tablespoon granulated sugar
1 teaspoon maple syrup
1/2 teaspoon cinnamon
To start this recipe off, first set your oven to 325 degrees F. Then set aside your graham cracker crust. I usually make mine own, but this year I saved my aunt a few bucks by buying a pre-made one.
The First Layer.
To make the first layer of the cheesecake simply, beat the cream cheese with the sugar and vanilla until smooth. Next mix in the eggs one at a time.
Then remove one cup of the batter and spread it into the bottom of the prepared crust. Set aside.
The Second Layer.
Now it’s time for the fun layer. To the remaining batter add the pumpkin, cinnamon, and nutmeg and stir until well blended. Spread over the first layer of batter that’s already in the crust.
Place the cheesecake on a cooking sheet (in case of any spilling) and bake for 35 to 40 mins. The cheesecake should be done when the center is almost set (pretty firm when poked with a toothpick).
Allow to cool and refrigerate for 3 hrs or overnight.
Now for the best part, the whipped cream topping. First mix together the sugar, cinnamon, and maple syrup together. Then add the whipping cream and whip until stiff peaks form (about 1 min).
Once the cheesecake has chilled and the whipping cream is done, spread the whip topping across the pumpkin layer. Slice and serve.