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Before you jump to Pumpkin layer cheesecake recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Money.
Remember when the only men and women who cared about the ecosystem were tree huggers as well as hippies? Those days are over, and it appears we all realize our role in stopping and perhaps reversing the damage being done to our planet. According to the experts, to clean up the surroundings we are all going to have to make some changes. Each and every family should start making changes that are environmentally friendly and they must do this soon. Keep reading for some methods to go green and save energy, generally in the kitchen.
Refrigerators and freezers use a lot of electricity, especially if they are not working as efficiently as they should. When you can get a new one, they use about 60% less than the old ones that are more than ten years old. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Another way to save electricity is to keep the condenser clean, for the reason that the motor won't have to go as often.
As you can see, there are lots of little elements that you can do to save energy, as well as save money, in the kitchen alone. Efficient living is actually something we can all do, without difficulty. It's related to being functional, most of the time.
We hope you got insight from reading it, now let's go back to pumpkin layer cheesecake recipe. You can cook pumpkin layer cheesecake using 8 ingredients and 10 steps. Here is how you do that.
The ingredients needed to make Pumpkin layer cheesecake:
- Provide of cream cheese (softened).
- Take of sugar.
- Provide of vanilla extract.
- Get of eggs.
- You need of 9in. graham crust.
- Use of pumpkin puree.
- You need of cinnamon.
- Get of nutmeg.
Instructions to make Pumpkin layer cheesecake:
- preheat oven 325°.
- Combine cream cheese, sugar, vanilla... beat til smooth.
- blend eggs one at a time.
- take one cup of batter smooth onto pie crust bottom.
- Add pumpkin puree, cinnamon and nutmeg into remaining batter.
- Spread over top of batter in crust.
- bake 35-40 mins until almost set.
- allow to cool.
- refridgerate 3hrs or over night.
- top with cool whip to serve.
An easy to make pumpkin cheesecake that tastes great. My wife found this recipe on a box of Philadelphia Cream Cheese. You're going to love these layered pumpkin pie cheesecake bars. They've got a graham cracker crust, a layer of cheesecake and a layer of pumpkin pie on top! Double Layer Pumpkin Cheesecake with Gingersnap Crust.
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