Double Layer Pumpkin Cheesecake
Makes 8 servings
Ingredients:
2 (8-ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
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
1 (9-inch) prepared graham cracker crust
Directions:
- Preheat oven to 325 degrees F (165 degrees C).
- Combine cream cheese, sugar and vanilla until well blended.
- Using an electric mixer blend in eggs on medium speed. Do not over beat.
- Remove one cup of batter and set aside.
- Add pumpkin and spices to the batter and stir gently.
- Pour the 1 cup of the reserved batter into the pie crust then gently pour the pumpkin batter over the top.
- Bake at 325 degrees F (165 degrees C) for 35 to 40 minutes or until center is almost set.
- Cool then refrigerate for 3 hours or overnight.
- Top with whipped topping before serving.