Cheesecake & Double Layered Pumpkin Cheesecake

This is my oldest daughter’s favorite dessert.  Grandma Honey made it for her often when she was growing up. Morgan returned the favor for Grandma’s 89th and last birthday.  Morgan’s version of the recipe has better directions. These are the originals (I am attached to family history, even bad history).

Pineapple Filling: (optional)
1 can crushed pineapple, drained slightly
5 Tablespoons sugar
2 Tablespoons flour
Stir together in a pot, bring to a boil to thicken

1 stick butter or margarine
3 Tablespoon sugar
1 egg
1 cup flour
1 teaspoon baking powder
Mix well and spread into cheese cake pan with rubber spatula, on bottom and sides. Add cool pineapple filling.


Cream beat 2 (8 oz.) packages cream cheese. Add 1 cup sugar then add 3 eggs one at a time. Beat until fluffy. Fold in 1 tsp. vanilla and 1 pint of sour cream.

Bake 350° 40 minutes for 9″ cheese cake pan, 55 minutes for 8″

Double Layered Pumpkin Cheesecake
Yesterday was Morgan’s 27th birthday. She couldn’t decide between cheesecake or pumpkin pie for dessert. So, pumpkin cheesecake seemed an excellent compromise. This was inspired by a double layered cheesecake recipe I found on

Follow the instructions above for the crust and cake filling (no pineapple).
Pour half the cake filling into the pan.

To the remainder of the filling, stir in:
1/2 cup canned pumpkin
1/2 tsp. ground cinnamon
pinch each of nutmeg and cloves

Pour into pan and bake as directed above.


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