Double Layer Pumpkin Cheesecake

Morning, friends!

Yesterday Tim and I celebrated our two-year “non” anniversary.  For those of you who aren’t aware, it took us nine months to admit we were actually boyfriend and girlfriend after we started dating two Octobers ago.  Yes, that’s right, nine whole months.  We had our reasons at the time that most didn’t (still don’t) understand and liked (still like) to judge, but we’re well aware that nine months is a pretty long time!  We think it’s funny and like to celebrate our non-anniversary in October when we started dating, and our real anniversary in July when we made things official.  Except we actually celebrate in October because we think that’s what counts more.  So the non-anniversary is what warrants a dinner or presents and the real anniversary is when we just laugh at how silly we were when we used to be the “plus ones” everywhere we went.

Lost?

We’re weird, but I love us, and we’re happy so… too bad for you!

This year we decided that we would get each other a present but that we wouldn’t go out for dinner.  Instead we decided that we would have a nice night in where Tim makes dinner and I make dessert.

And enjoy some wine of course.

Tim went with his tried and true Bobby Flay grill book I gave him for his birthday.  He chose two Bobby Flay recipes for the main and side dishes:

1. Grilled Sea Scallops with Green Onion Relish and Warm Bacon Vinaigrette
2. Grilled Eggplant and Chickpea Salad

He did such a good job!  Dinner was so delicious and had so. much. flavor.  I’m so lucky to have a boyfriend that loves cooking!
Will definitely be posting these recipes later, so stay tuned.

For dessert, I made a double layer pumpkin cheesecake.

Are you drooling yet?

Because you should be.

Ingredients

• 2 (8 ounce) packages cream cheese, softened  –> I substituted Neuchâtel, this has 33% less fat than regular cream cheese does
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup frozen whipped topping, thawed

I found the recipe on Allrecipes.  I chose this one because it used a prepared graham cracker crust.  I was nervous to try making my own crust for my first go at cheesecake, but now I’m pumped to try it out next time!

Directions

1. Preheat oven to 325 degrees.
2. In a large bowl, combine cream cheese, sugar and vanilla.  Beat until smooth.  Blend in eggs one at a time.  Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended.  Carefully spread over the batter in the crust.
4. 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.

Beating the batter:

First layer – traditional cheesecake:

Adding the pumpkin, cinnamon, ground cloves, and nutmeg:

Ready for the oven:

Out of the oven and ready to cool:
(Note Slesh’s delicious apple crisp in the background)

I did this much of the recipe on Sunday night, then stuck the cheesecake in the fridge to let it chill overnight.

When Tim realized I made cheesecake instead of my usual go to brownies, cookies, or cupcakes, he looked like a little kid on Christmas morning.

We indulged with some Cool Whip on top.

It was delish.  Right to the very last bite!

If I do say so myself 🙂

Go make this.  Now.  I promise it won’t disappoint!

Question of the Day:  What’s the best dessert you’ve ever made? 

Bonus points if you share the recipe.

Happy Tuesday!