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Double Layer Pumpkin Cheesecake
Absolutely delicious! I used a 9 in premade regular pie crust. I folded in 1/4 cup of sour cream after adding the eggs and doubled the amount of cinnamon, vanilla, and nutmeg. I baked mine on top of a cookie sheet with a bit of water in the bottom to prevent cracking. Also, I let my pie cool in the oven with the door open for about half an hour before removing from the oven. I then cooled it for an hour or so on the kitchen counter before refridgerating. I had no cracks but when I went to try a piece exactly 3 hours after I put it in the fridge, it was still slightly warm. You will need to refridgerate for at least 4-5 hours before its the perfect temperature to dig in. I topped mine with store-bought caramel sauce and whipped cream - yum!!!!
6 users found this review helpful
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Reviewed On:
Nov. 24, 2009
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