Layered Pumpkin Cheesecake

A fusion of flavours.

• Ready In: 1 hr 40 mins
• Serves: 6-8

Ingredients

• For the crust

• 1  cup graham cracker crumbs
• 1⁄2 cup  chopped pecans
• 3  tablespoons  melted butter

• For the cream cheese layer

• 1 (8 ounce) package cream cheese, softened
• 1⁄4 cup granulated sugar
• 1  teaspoon vanilla
• 1  egg

• For the pumpkin layer

• 15  ounces fresh pumpkin puree
• 1⁄3 cup evaporated milk
• 1⁄2 cup granulated sugar
• 2  eggs
• 1  teaspoon ground cinnamon
• 1⁄4 teaspoon ground ginger
• 1⁄8 teaspoon nutmeg
• 1  dash salt

Directions

1. 1. Preheat oven to 325 degrees F.
2. 2. Combine crust ingredients and press firmly into a 9-inch deep-dish pie plate.
3. 3. Combine softened cream cheese, sugar, egg and vanilla in a blender or with an electric mixer. Pour cream cheese mixture into crust. Allow to set while preparing the pumpkin mixture.
4. 4. Combine remaining ingredients in a blender or with an electric mixer. Pour gently over cream cheese mixture. Use a spoon or scraper to keep the pumpkin from disturbing the cream cheese layer.
5. 5. Bake at 325 degrees for 1 h 15 min or until set.
6. 6. Serve with real whipped cream, none of that canned oil product.