Double Layer Pumpkin Cheesecake
For all cheesecake and pumpkin pie fans out there, this recipe is just what you need! This recipe yields 7 to 8 servings.
Double Layer Pumpkin Cheesecake
Ingredients
- 1 (9 inch) prepared graham cracker crust
- 1/2 cup pumpkin puree
- 2 (8 ounce) packages cream cheese, softened
- 1/2 teaspoon ground cinnamon
- 1/2 cup frozen whipped topping, thawed
- 1 pinch ground nutmeg
- 1 pinch ground cloves
- 2 eggs
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
Directions
- First, preheat oven to 325 degrees F (165 degrees C).
- Next, combine cream cheese, sugar and vanilla in a large bowl. And then, beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
- After that, add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
- And then, bake in preheated oven for 35 to 40 minutes, or until center is almost set.
- Lastly, allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
- Double Layer Pumpkin Cheesecake is ready to serve!
ENJOY!
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