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Double Layer Pumpkin Cheesecake recipe (Dessert)

Yield: 8 servings

2 packages (8 ounce) packages cream cheese, softened
½ cups white sugar
½ teaspoons vanilla extract
2   eggs
1   (9 inch) prepared graham cracker crust
½ cups pumpkin puree
½ teaspoons ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
½ cups frozen whipped topping, thawed

Posted by Irene on May 21, 2008


Preheat oven to 325 degrees F (165 degrees C).

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.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

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.

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