Tag Archives: cheesecake

pumpkin cheesecake at sweet inspirations : upper market street, castro,  san francisco (2013)

Double Layer Pumpkin Pie (Cheesecake)

pumpkin cheesecake at sweet inspirations : upper market street, castro,  san francisco (2013)Good luck turning your nose up at this one.  Kara made this for our first Thanksgiving together.  We were up at her dad’s house making the big dinner and we actually argued if this was cheesecake or not.  See, Kara didn’t like cheesecake at this time.  Until she tried this beaut of a recipe!  Now she’s a born again cheesecake lover….except for the plain Jane cherry cheesecake.  She won’t touch that with a ten-foot pole!  Anyways, enjoy! If you’re having company, please make 2.  They’ll usually eat one by themselves (personal experience talking here!).

 

Ingredients:

  • 4 oz cream cheese, softened
  • 1 C + 1 T milk
  • 1 T sugar
  • 1 tub (8 oz) cool whip
  • 6 oz graham cracker pie crust
  • 1 can (15 oz) pumpkin pie filling
  • 2 pkg vanilla pudding
  • 1 t cinnamon
  • 1/2 t ginger
  • 1/4 t cloves

Directions:

  • Mix cream cheese, 1 T milk, sugar until smooth.
  • Add 1/2 tub cool whip into mixture until blended.
  • Spread on bottom of pie crust.
  • Pour 1 C milk, pumpkin pie filling, pudding mix and spices in large bowl.
  • Mix together (this will be thick!)
  • Pour over first layer.
  • Refrigerate 4 hours until set.
  • Garnish with remaining cool whip.
  • Store in refrigerator.

Serves 10

 

photo by: torbakhopper
oh yea!

Marbled Cheesecake w/Raspberry sauce

Bernie first made this and it’s one of the rare cheesecakes I’ll eat.  Probably cuz there’s chocolate involved!

oh yea!
oh yea!

Ingredients:

  • 2 (8 oz) packages cream cheese, softened
  • 1/2 C. sugar
  • 1/4 C. light cream or half and half
  • 1 t. vanilla
  • 2 eggs
  • 2 T. unsweetened (baking) cocoa
  • 1 Oreo pie crust
  • 1 (10 oz) package frozen raspberries, thawed, pureed and strained

Directions:

  • In a small bowl, blend cream cheese, sugar, cream and vanilla until smooth
  • Beat in eggs 1 at a time
  • Remove 1 cup batter and combine with cocoa.  Spoon half of chocolate batter over pie crust
  • Evenly pour white batter over chocolate batter
  • Top with spoonfuls of remaining chocolate batter
  • Cut through batter with knife to create marbled effect
  • Bake at 325 for 35-40 minutes or until set
  • Cool completely on wire rack
  • Chill at least 4 hours
  • Serve with raspberry sauce