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Recipe Reviews 1 review
Double Layer Pumpkin Cheesecake
I did something more chocolate-y! I used Philadelphia CHOCOLATE Cream Cheese. I basically divided the recipe in half. For the first cream cheese layer, I used 1 egg, 1/4c (4 tbsp) sugar, 1/4 tsp vanilla extract and 250g Chocolate Cream Cheese. Creamed everything together and placed in a pie crust. For the pumpkin cheesecake layer, I wanted more pumpkin flavour so I used less regular cream cheese and more pumpkin. I modified using only 3/4 portion of a package of cream cheese along with 1 egg, 1/4c of sugar and 1/4tsp vanilla. Then I used 3/4c of pumpkin puree along 3/4tsp of pumpkin spice and 1/2tsp of cinnamon because I like mine more cinnamon-y! I baked it a bit longer since I had more pumpkin maybe by 5-10 mins. It was a big hit with the chocolate layer especially! Everyone thought it tasted like chocolate pudding! I also used real Oreo cookie crumbs dividing the two layers and a chocolate graham crust and it was sooo good!

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Reviewed On: Oct. 21, 2013

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