Happy thanksgiving! Last night my friends and I had our second annual thanksgiving dinner with a 24 pound butterball turkey O-o. Boy did they do a wonderful job cooking it. The meat was juicy and the stuffing (my favourite part) was full of flavour. Thanks D&D! We definitely didn’t have to worry about not enough food…by the time we were done stuffing ourselves, there was almost half of the turkey left! (turkey pot pie?)
I was happily in charge of the dessert. Oh how I love the holidays…it gives me a legit excuse to bake and share them with friends. Since last year I made sweet potato pie, I decided to make pumpkin cheesecake this year, a recipe I found on All Recipies. I never had pumpkin cheesecake before so I was also curious on how it would taste. The good news was it was super creamy and cheesy (yum!) and pretty XD. The bad news was I couldn’t’ taste pumpkin in my cheesecake =( (or maybe its suppose to be like that?). I was definitely disappointed. I should get myself a piece sometimes…. For future improvement: I will add more pumpkin spices like cinnamon and cloves into the batter on top of the pumpkin pie filling or maybe more pie filling??



Double Layer Pumkin Cheesecake (adapted from All Recipes)

Pecan crust:
2 cups of graham cracker crumbs
½ cup of butter or margarine, melted
½ cup sugar
½ cup finely chopped pecans
1 tsp vanilla

Cheesecake batter:
3 blocks of cream cheese
½ cup of white sugar
½ tsp pure vanilla extract
2 eggs
½ cup sour cream
¾ cup of pumpkin pie filling

Sour cream topping:
½ cup sour cream
¼ cup sugar


  1. Preheat oven to 350 degrees F
  2. Combine all ingredients of the crust and press firmly at the bottom of 10inch springfoam pan and bake for 8-9 minutes. Cool on wire rack.
  3. In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth (do not over beat). Blend in eggs one at a time with mixer on low speed. Add ½ cup of sour cream. Remove 1 ½ -3/4 cup of batter and spread at bottom of cooled crust and set aside
  4. Add pumpkin pie filling to remaining batter and stir gently until well blended. Spread over the batter in the curst.
  5. Bake in preheated oven for about 40 minutes until center is almost set. Turn off oven and open oven door halfway and let cool in oven for about an hour.
  6. Prepare the sour cream topping by combining sour cream and sugar together. Spread on top of the cheesecake and bake for additional 5 minutes at 350 degrees F. Cool cheesecake in oven for about 30 minutes and take it out to cool to room temperature. Refrigerate overnight. Decorate top with pecan halves =)


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