Two Layer Pumpkin Cheesecake
Ingredientes: 2 paquetes (8 onzas) de queso crema tipo Philadelphia 1/2 taza de azúcar común 2 huevos 1/2 taza de puré de calabaza Media cucharadita de canela molida 1 pizca de clavo de olor molido 1 pizca de nuez moscada molida Extracto de vainilla base de 9 pulgadas para tarta dulce hecha con galletas tipo […]
- 2 Packs (8 ounces) of Philadelphia cream cheese
- ½ Cup of sugar
- 2 Eggs
- ½ Cup of pumpkin puree
- Half teaspoon of ground cinnamon
- 1 Pinch of clove (ground)
- 1 Pinch of nutmeg
- Vanilla Extract
- 9-inch cake base for sweet treats made with Graham type crackers
Optional: unsweetened whipped cream
Start by preheating the oven to 325F. Mix softened cream cheese in a bowl with sugar and vanilla essence to achieve a homogeneous mixture. Add the eggs and stir until it is well blended. Remove one cup of the mixture and set aside. Place the reserved cup in the cookie cake base.
Use the leftover mixture in the bowl and add the pumpkin puree together with the spices. Mix well. Place this mixture in the previous one, and carefully place in the oven for approximately 35 minutes. Let cool a little before cooling in the fridge. Serve well cooled with whip cream!