Double Layer Pumpkin Cheesecake

Erin, this post is for you! ūüôā

For those of you who are sick of the pumpkin craze, my apologies. Yesterday we had friends over for Friendsgiving and it was wonderful.  We had so much food and great friends to celebrate an early Thanksgiving with.   I made this double layer pumpkin cheesecake and it turned out awesome.   So many people are afraid of making cheesecake, but have no fear! I promise this is completely doable, even for you non-bakers!



  • 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 teaspoon pumpkin pie spice
  • 1 pinch¬†ground cloves
  • 1 pinch¬†ground nutmeg
  • 1/2 cup¬†frozen whipped topping, thawed


1. Preheat oven to 325 degrees F.

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, pumpkin pie spice, 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.


I hope everyone have has a fabulous Thanksgiving.

Our thoughts and prayers are still with those who lost everything in hurricane Sandy and are spending Thanksgiving in shelters.

It’s Pumpkin Time: Pumpkin Cheesecake Muffins

It’s that time again, pumpkin season!!! Things are cooling off here in Ohio and fall is quickly setting in. ¬†I have a love/hate relationship with this time of year. ¬†I love the fresh air, the flavors, the leaves changing colors… but I hate that winter will be here sooner than I’d like.

I tried to hold off on baking with pumpkin for as long as I could, but I just could not hold back any longer. Tomorrow night a friend is hosting a Lia Sophia jewelry party, so I used that as an excuse to bake. ¬†These pumpkin cheesecake muffins are to. die. for. ¬†Every bite is like a little party in your mouth, I’m not even kidding. ¬†I got this recipe idea from the lovely Pinterest, of course. ¬†The original recipe came from Annie’s Eats.¬†

If you are a pumpkin fan of any sorts, make these asap! Seriously. ¬†I hope you enjoy them as much as we did. ¬†ūüôā


For the filling:

  • 8 ounces ¬†cream cheese, softened
  • 1 large egg
  • 1 tablespoont flour
  • 1 cup confectioners‚Äô sugar

For the muffins:

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/2 tbsp. plus 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 2 large eggs
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 1 cup pumpkin puree
  • 1/2 cup + 2 tbls vegetable oil

For the topping:

  • 1/4 cup sugar
  • 2 1/2 tbsp. flour
  • 3/4 tsp. ground cinnamon
  • 2tbsp. cold unsalted butter, cut into pieces


1. To prepare the filling, combine the cream cheese, egg, flour and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Set aside.

2. To make the muffins, preheat the oven to 350ňö F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

3. To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.

4. To assemble the muffins, fill each muffin about 2/3 full with batter. Add a dollop of filling on top. Sprinkle with topping. Bake or 15 minutes


Cheesecake Brownie Bites

I made these delicious bites of goodness a while ago and never got the chance to post the recipe. ¬†The brownie batter had a hint of espresso flavor and the cheesecake was perfectly moist and not too sweet. ¬†If you’re not a fan of espresso, its ok! Only a few people could actually taste the espresso in the chocolate. ¬†I can’t wait to make these again, they were a huge hit.

Enjoy ūüôā


For the brownie batter: 

  • 4 large eggs
  • 1¬ľ cups baking cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon instant espresso powder, mixed with 2 teaspoons water
  • 2 teaspoons vanilla extract
  • 2¬ľ cups sugar
  • 1 cup unsalted butter, melted
  • 1¬Ĺ cups all-purpose flour

For the cheesecake filling: 

  • 1 (8 ounce) package cream cheese, softened
  • 3 tablespoons sugar
  • 1 large egg yolk


1. Preheat the oven to 350¬ļF.

2. In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined.

3. Stir in the sugar and melted butter until well combined, then stir in the flour. Set brownie batter aside.

4. In a separate bowl, prepare the cheesecake filling by stirring together the cream cheese, sugar and egg yolk until well combined. Transfer the mixture to a pastry bag or plastic bag.

5. Grease a non-stick mini-muffin pan with cooking spray and then spoon a tablespoon of brownie batter into the greased cups. Pipe a generous amount of cheesecake filling atop the brownie batter, and then top off each cup with an additional teaspoon of brownie batter.

6. Bake for about 12 minutes, or until a toothpick inserted comes out clean.

7. Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack to continue cooling, or enjoy warm.



Source: From the blog Just a Taste