Welcome to our edition of Kid-Friendly Recipes:
Why let your main dish get all the glory? Why not let your side dishes be the star for once? The side dishes can be just as important, if not, even more important than your traditional turkey.
Not everyone loves pumpkin pie, but for the people who do, they are massive lovers who are always looking for a way to improve their basic pies. Well, look no further! Introducing to you “Double Layer Pumpkin Cheesecake!” All it takes is a few ingredients a couple of simple steps.
First thing's first, you will need to gather all the necessary ingredients:
2 (8 ounce) packages cream cheese, softened
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1/2 cup pumpkin puree
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1/2 cup white sugar
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1/2 teaspoon ground cinnamon
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1/2 teaspoon vanilla extract
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1 pinch ground cloves
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2 eggs
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1 pinch ground nutmeg
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1 (9 inch) prepared graham cracker crust
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1/2 cup frozen whipped topping, thawed
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- After you've retrieved all your ingredients, preheat your oven to 325 degrees F.
- Start by combining the cream cheese, sugar, and vanilla in a large. Beat until smooth. Blend in the eggs one at a time.
- Remove 1 cup of batter and spread it into bottom of crust; set aside.
- Add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
- Bake in preheated oven for 35 to 40 minutes, or until center is almost set.
- Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
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When her nose isn't buried inside a book, Samantha Amon Studies Computer Office Technology. After she graduates, she plans to follow in the footsteps of her family as a 4th generation nurse. Her friends would describe her as beautiful, kind-hearted, and one-of-a-kind.
