OH MY GOODNESS! Pure heaven on a plate!

15 years ago

One day last week I sent out a mass text to my friends mentioning the possible canned pumpkin shortage. And I mentioned what I had read on here about someone buying pumpkin cat food in order to bake pumpkin bars. Then I said something along the lines of "If your crazy next door neighbor brings over some of her "award winning" pumpkin bars, BEWARE!"

So my MIL, calls me and says she had just tried the Pumpkin Supreme Pie at Bob Evans. I then asked "What is this exactly Mil?" And she replied "Its pumpkin pie with a layer of cheesecake on top of it and then a layer of pumpkin cheesecake on the very top." Holy Cow!! What brilliant mind thought of this marvelous creation??

So today I had to run some errands and in the back of my head I KNEW with out a doubt that I would be stopping by there today for some of this pie. I had to try it. By the time I got there I had decided that I would just buy an entire pie and then all of my family could try it. Only they didn't have an entire pie............ instead they had 1 single little piece left. And the manager gave that to me for free! How could pumpkin cheesecake get any better? When its FREE pumpkin cheesecake. :)

I bring my treasure home with me. My boys are in school. DH is sleeping. All is quiet. I carefully removed it from the paper bag it was in and admired its pure perfection..... before I completely devoured it. Good Heather kept screaming out "You should save half of this for your husband!" Soon she was saying "Your husband would so enjoy a little bite of that!" And the next thing I knew EVIL Heather was saying "Gee, that happened fast. Maybe you can talk your husband into going to the other Bob Evans across town later today." LOL!

This was soooooo unbelievably good!! I highly recommend it!!

I have decided that I am bring this to Donna's picnic party, whether or not I share with my KT friends is yet to be seen. LOL!! :)

Here is a link that might be useful: Donna's Party

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Comments (8)

lynn_d
15 years ago
LOL!!! I think I am evil Heather's lost twin!
dollydolots
15 years ago
You can cook carrots, process them until fine,
then you have pumpkin for pies etc.
You cannot tell the difference after the spices are added.
I never use pumpkin.
Dolly
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juellie1962
15 years ago
LOL, although neither pumpkin or cheesecake would do it for me, I can easily see my evil twin hoarding a good chocolate chip cookie!! LOL
bigfoot_liz
15 years ago
heather i have seen a recipe for that, i think it was foodnetworks magazine last fall. i try my best to stay away from those desert recipes LOL. i will look tonight after i eat my salad dinner and workout LOL... ~ liz
nicole__
15 years ago
I googled triple layer pumpkin cheese cake:

How to Bake a Three Layer Pumpkin Cheesecake

.Difficulty: Moderately Easy

Instructions.Things You'll Need:

Utensils

2 mixing bowls
1 hand mixer
1 whisk
1 mixing spoon
1 spatula

Ingredients

1 9" deep-dish graham cracker pie crust
2 8oz. packages cream cheese, softened
1/2 cup white sugar
1/2 tsp. vanilla extract
4 eggs, divided
1 15 oz. can pumpkin puree, divided
1 tsp. ground cinnamon, divided
1/8 tsp. ground cloves
3/8 tsp. ground nutmeg, divided
1/4 tsp. ground ginger
1/4 tsp. salt
1 14 oz. can sweetened condensed milk

Instructions

.1
ÂPrepare your ingredients. Set out the cream cheese well in advance. Cream cheese should be at room temperature before use to avoid lumps in your cheesecake.

Â2
Preheat the oven to 325 degrees.

Â3
Prepare the plain cheesecake batter. In a medium mixing bowl, combine both packages of room temperature cream cheese, 1/2 cup white sugar and 1/2 tsp. vanilla extract using a hand mixer . Blend until the mixture is smooth. Add 2 eggs, one at a time, blending thoroughly after each addition. Remove 1 cup of the plain cheesecake batter and spread evenly into the bottom of the graham cracker crust.

Â4
Prepare the pumpkin cheesecake batter. Add 1/2 cup of pumpkin puree, 1/2 tsp. ground cinnamon, 1/8 tsp. ground cloves, and 1/8 tsp. ground nutmeg to the remaining plain cheesecake
Âbatter. Stir gently until well blended. Pour pumpkin cheesecake batter over plain batter in pie crust.

Â5
Prepare the pumpkin pie batter. In a second mixing bowl, whisk together 1 cup pumpkin puree, 1/2 can (approximately 1/2 cup plus 2 Tbsp.) sweetened condensed milk, 1 egg, 1/2 tsp. ground cinnamon, 1/4 tsp. ground nutmeg, 1/4 tsp. ground ginger and 1/4 tsp. salt until smooth. Pour pumpkin pie batter over pumpkin cheesecake batter in pie crust.

Â6
Bake your triple layer pumpkin cheesecake in the 325 degree oven for 30 to 40 minutes. The center should still be soft with the edges firmer. The center will firm up as it cools off. Allow the cheesecake to cool completely, then place it in the refrigerator for at least 3 hours before serving.
nicole__
15 years ago
dolly.....didn't know that! Thanks!!! Carrots will be much easier to find....lol
heatherinohio
Original Author
15 years ago
Thank you for the helpful tips and great recipe!! Yum!!
donna_oh
15 years ago
You girls are making me hungry! Love Pumpkin!

Donna (^_^)

OH MY GOODNESS! Pure heaven on a plate!

Comments (8)

lynn_d

dollydolots

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OH MY GOODNESS! Pure heaven on a plate!

Comments (8)

lynn_d

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