Double Layer Pumpkin Cheesecake
• 2 (8 ounce) packages cream cheese,
softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed
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1. Preheat oven to 325 degrees F (165
degrees C).
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.
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.
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.
Pecan Pie Bars
2. In a large bowl, stir together the flour,
1/2 cup sugar, and salt. Cut in 1 cup of
margarine until mixture resembles coarse
crumbs. Sprinkle the mixture evenly over
the prepared pan, and press in firmly.
Directions
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3 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon salt
1 cup margarine
4 eggs
1 1/2 cups light corn syrup
1 1/2 cups white sugar
3 tablespoons margarine, melted
1 1/2 teaspoons vanilla extract
2 1/2 cups chopped pecans
3. Bake for 20 minutes in the preheated
oven.
Directions
4. While the crust is baking, prepare the
filling. In a large bowl mix together the eggs,
corn syrup, 1 1/2 cups sugar, 3 tablespoons
margarine, and vanilla until smooth. Stir
in the chopped pecans. Spread the filling
evenly over the crust as soon as it comes out
of the oven.
1. Preheat oven to 350 degrees F (175
degrees C). Lightly grease a 10x15 inch
jellyroll pan.
5. Bake for 25 minutes in the preheated
oven, or until set. Allow to cool completely
on a wire rack before slicing into bars.
INSIGHT
November 2014
27