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Recipe: Double Layer Pumpkin Cheesecake
Similar Categories: Double, Layer, Pumpkin, Cheesecake
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Directions
1 Preheat oven to 325 degrees F (165 degrees C).
2 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.
3 Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter
and stir gently until well blended. Carefully spread over the batter
in the crust.
4 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.
Makes 8 servings
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