Double Layer Pumpkin Cheesecake with a Pecan, Chocolate and Carmel Topping Recipe

I have been making this cheesecake for years and every time I make it, it always impresses all my guests!  It has the perfect amount of pumpkin that is not overwhelming, and still allows for the cheesecake to shine through.  The candy topping makes it decadently sweet and provides an extra amount of added crunch to this tasty dessert! I make it every Thanksgiving and Christmas Eve!

2 1/4 cups of graham cracker crumbs

1/3 cup of sugar

1 teaspoon

1/2 cup of butter, melted

16 oz of cream cheese, at room temperature

1/3 cup of sugar

1 teaspoon of orange zest

1 egg

1 15 oz can of pure pumpkin

1 tablespoon of pumpkin pie spice

1/2 cup of sugar

3 eggs

1/2 cup of milk

4 oz milk chocolate covered carmel candy bar, chopped (I used Cadbury)

1/2 cup of pecans, roughly chopped

1/2 cup of dark brown sugar

Whipped cream (optional)

1.  Preheat the oven to 375 degrees.  In a medium bowl combine cream cheese, sugar, cinnamon and butter using a pastry blender.  Using your hands, press the crumbs on the bottom and about 1 inch up the sides in a 10 inch springform pan.  Bake for 7 minutes and then allow it to cool.    

2.  While the crust is baking prepare the cream cheese filling.  In a medium sized bowl combine the cream cheese, sugar, orange zest and egg.  Using a mixture beat until the mixture is smooth.  Add this to the bottom of the crust and then smooth the top.  Place in the fridge while preparing the pumping filling

3.  Using the mixture, combine the pumpkin, sugar, eggs and milk in a medium sized bowl.  

3.  Carefully layer the pumpkin mixture on top of the cream cheese.  Cover the edge with aluminum foil and bake at 350 degrees for 25 minutes.  

4.  While this is baking prepare the topping by combing all ingredients in a small bowl.  Take the cheesecake out momentarily and remove the aluminum foil.  Sprinkle the chocolate nut mixture on top. Bake for 20-25 minutes or until the middle is set.

5.  Remove the cheesecake from the oven and allow it to fully cool before covering and placing in refrigerator overnight.  Serve with whipped cream.  

Mini Key Lime Cheesecakes Recipe

Key Lime Cheesecake is one of my all time favorite desserts and hits the spot really anytime!  Imagine deliciously tart and sweet and yummy all rolled out into one cute little cheesecake!  I usually make this recipe using a springform pan (so that is always an option just bake for about 50-60 minutes instead), but I thought they would be cute to bring to a BBQ individually sized. I actually made two batches of this recipe this weekend- one using sugar and the other using Splenda (same measurements).  So anyone who is diabetic, this will surely hit their sweet tooth! It makes a total of 12 tarts.

Crust

1 1/4 cup of graham cracker crumbs

1/4 cup sugar

1/4 cup butter, melted

1 dash of cinnamon 

Filling

8 oz cream cheese, softened

1/2 cup of sugar

2 1/2 tablespoons of flour

2 eggs

1/2 cup of key lime juice

1 teaspoon of vanilla

1 drop of green food coloring

Whipped Cream For The Topping

1.  Mix the graham cracker crumbs and sugar with the melted butter.  Grease a cupcake tin.  Scoop a little bit out of the graham cracker mixture and then press onto the bottom.  Bake at 375 degrees for 3 minutes.  Allow this to cool while preparing your filling. 

2.  Set your oven down to 325 degrees.  In a large mixing bowl, beat the cream cheese, sugar and flour until it is fully smooth.  Add your wet ingredients next including the eggs, juice, vanilla and food coloring (seriously only one drop guys 2 honestly puts it over the top.)  Stir until mixed (be careful not to over beat your batter). 

3.  Scoop mixture into the individually sized tins.  There will be enough to make 12.  Pop in your oven for 20 minutes and then allow the cheesecakes to cool.  Run a knife around the edges to allow it to loosen.  Allow the cheesecakes to cool for over an hour and then place in the fridge over night or for several hours.  Top with whip cream and enjoy!