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Double Layer Pumpkin Cheesecake

While it may be easy to throw together a pumpkin cheesecake by simply blending all the filling at once, with an extra step or two, you can create a classy multi-dimensional flavor burst.

Ingredients

Pie crust

  • 1 ½ cups of crushed graham crackers
  • 2 tsp cocoa powder
  • 3 TBS plain yogurt
  • 2 TBS brown sugar

Cheesecake Filling

  • 8 oz cream cheese
  • 1 TBS stevia
  • 3 TBS brown sugar
  • 1 tsp vanilla
  • 8 oz sour cream
  • 4 oz heavy whipping cream
  • 8 oz pureed pumpkin
  • 1 tsp pumpkin pie spice blend (optional, see notes)

Directions

Pie Crust

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, mix together graham cracker crumbs, cocoa powder, yogurt, and brown sugar. Press mixture firmly into a 9-inch pie pan.
  3. Bake in preheated oven for 5 minutes. Remove and let cool.

Cheesecake filling

  1. In a medium mixing bowl, using an electric hand-held mixer, blend the cream cheese until fine.
  2. Add in stevia, brown sugar, and vanilla; blend.
  3. Blend in sour cream.
  4. In a separate bowl, whip the heavy whipping cream until fluffy. Gently fold it into the mixture with a large baking spoon.
  5. Pour half the mixture into the pie crust.
  6. Add the pumpkin and pumpkin spice to the other half of the mixture and blend them together in the original mixing bowl. Pour the mixture into the pie crust over the top of the cream cheese blend.
  7. Place the pie into the refrigerator and allow to chill until firm.

Tips

  • Make the cheesecake the day before so it can chill overnight.
  • Make your own pumpkin pie spice blend by mixing together 1 TBS cinnamon, 1 tsp ground nutmeg, 1 tsp ground ginger, and 1 tsp ground allspice. Save the mixture in an empty saltshaker for other uses like spicing your coffee, adding to a smoothie, eggnog, or a hot toddy.
  • If your pumpkin came from a can larger than 8 oz and you’re not planning to use it in the next few days, you can parse it into an ice cube tray and freeze it for up to 6 months. But you’ll probably want to make a pumpkin soup before then…
  • You can thicken the pumpkin puree and reduce moisture by placing a paper towel into a strainer and pouring in the puree, allowing some of the moisture to drain off. This will reduce setup time in the fridge.
  • For more flavor and a healthier snack, use organic ingredients.
  • Enjoy licking your utensils when done.

SD!/November 2019


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