Double Layer Pumpkin Cheesecake
Ingredients
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
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
Methods/steps
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
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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