Steps to Prepare Can I Use Crème Fraiche Instead Of Double Cream In A Sauce

Double Layer Pumpkin Cheesecake

Once the spices are ground, marinate the chicken with all the spices and powders and leave overnight or for 3 hours.

Recipe Summary Double Layer Pumpkin Cheesecake

A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream.

Ingredients | Can I Use Crème Fraiche Instead Of Double Cream In A Sauce

2 (8 ounce) packages cream cheese, softened

½ cup white sugar

½ teaspoon vanilla extract

2 eggs

1 (9 inch) prepared graham cracker crust

½ cup pumpkin puree

½ teaspoon ground cinnamon

1 pinch ground cloves

1 pinch ground nutmeg

½ cup frozen whipped topping, thawed

Directions

Preheat oven to 325 degrees F (165 degrees C).

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.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

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.

Info | Can I Use Crème Fraiche Instead Of Double Cream In A Sauce

prep: 30 mins cook: 40 mins additional: 3 hrs total: 4 hrs 10 mins Servings: 8 Yield: 8 servings

TAG : Double Layer Pumpkin Cheesecake

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