Layered Pumpkin Cheesecake

Name: Layered Pumpkin Cheesecake
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 6-8 serving(s)
Ingredients: 1 cup graham cracker crumbs; 1/2 cup chopped pecans; 3 tablespoons melted butter; 1 (8 ounce) package cream cheese, softened; 1/4 cup granulated sugar; 1 teaspoon vanilla; 1 egg; 15 ounces fresh pumpkin puree; 1/3 cup evaporated milk; 1/2 cup granulated sugar; 2 eggs; 1 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/8 teaspoon nutmeg; 1 dash salt

Submitted by Stuart L.

"A fusion of flavours."

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photo by Stuart L.

Ready In:: 1hr 40mins
Ingredients:: 15
Serves:: 6-8

ingredients

For the crust
1 cup graham cracker crumbs
¹⁄₂ cup chopped pecans
3 tablespoons melted butter
For the cream cheese layer
1 (8 ounce) package cream cheese, softened
¹⁄₄ cup granulated sugar
1 teaspoon vanilla
1 egg
For the pumpkin layer
15 ounces fresh pumpkin puree
¹⁄₃ cup evaporated milk
¹⁄₂ cup granulated sugar
2 eggs
1 teaspoon ground cinnamon
¹⁄₄ teaspoon ground ginger
¹⁄₈ teaspoon nutmeg
1 dash salt

directions

1. Preheat oven to 325 degrees F.
2. Combine crust ingredients and press firmly into a 9-inch deep-dish pie plate.
3. Combine softened cream cheese, sugar, egg and vanilla in a blender or with an electric mixer. Pour cream cheese mixture into crust. Allow to set while preparing the pumpkin mixture.
4. Combine remaining ingredients in a blender or with an electric mixer. Pour gently over cream cheese mixture. Use a spoon or scraper to keep the pumpkin from disturbing the cream cheese layer.
5. Bake at 325 degrees for 1 h 15 min or until set.
6. Serve with real whipped cream, none of that canned oil product.