Double Layer Pumpkin Cheesecake
A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream.
Ingredients
- 2 (8 oz) pkgs cream cheese softened
- 1/2 cup white sugar
- 1/2 tsp vanilla extract
- 2 eggs
- 1 prepared graham cracker crust
- 1/2 cup pumpkin puree
- 1/2 tsp ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1/2 cup frozen whipped topping thawed
Instructions
- Preheat oven to 325 degrees F.
- 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.
Video
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