Wednesday, January 18, 2017

3 Layer Pumpkin Cheese Cake

As another Lame Cherry exclusive in matter anti matter.

I was looking to make a pumpkin pie, but TL was wanting a pumpkin pie with cheesecake, and that had me looking in new directions as I have never built one like that before.

I found a recipe for a layered bar, from a gal that looked like that Amy red head who played Julia Childs or was in another awful movie of Meryl Streep about Julia Child. Seriously for you people, Meryl Streep has never made a good movie in her life. She just bores people to death in all that suffering, and what you do is leave the experience liking it, because you won't ever have to watch that damn movie again.

So the red head cook's recipe was about gelatin in pumpkin and baking cheesecake and cooling things, and I don't have 5 hours to cook a pumpkin thing. So I kept looking and found this recipe which I sort of jiggered to make it better as you simply have to do here is the thing I just baked in a pan.


  • 11 package graham crackers crushed


  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup pumpkin puree
For the crust

  • 1 package of graham crackers crushed
  • 1/2 stick of butter
  • 3/4 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 small 9 x 9 square or I have  7 by 11 inch pan


  1. Preheat oven to 350 degrees
  2. In a large bowl, combine WARM cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. If the cream cheese is not soft, it will be like cat shit on your shoes on the beaters. Blend in eggs and then the liquid will make the cream cheese and sugar behave. Reserve 1 cup of cream cheese mixture and set aside. Pour remaining mixture into pie crust. In addition as a secret help, plop this mixture all over the crust in small dollops or you will have trouble with the mixture lifting the crust out and making a mess of things.
  3. Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain filling in the crust.
  4. For the crust, use a food processor and add sugar, then broken crackers, pulverize and then add the butter in squares, until it makes the crust. That is the Lame Cherry secret in food processors. Always add the sugar as a mixing catalyst to sugar blast the large objects.
  5. Bake in the preheated oven for 50 minutes. Allow to cool.
  6. Serve with fresh whipped cream.

Most cheesecake has everything mixed together and I absolutely did not want that. The pumpkin in this sort of puffs up like a cake, which makes no sense as there is no sense until the answer is in that egg and cream cheese mixture, which makes it into a sort of souffle.

Any way this thing turned out, without taking 5 hours and all sorts of ghastly assembly. That makes it a keeper recipe. Granted it is not blueberry pie or cheesecake with cherries on top, but it is better than gnawing on toothpicks for dessert.