Name: Double Layer Pumpkin Cheesecake
Prep time: 30 min
Cook time: 40 min
Total time: 3 h 70 min
Yield: 8 servings
Ingredients: 2 (8 ounce) packages cream cheese, softened; ½ cup white sugar; ½ teaspoon vanilla extract; 2 eggs; 1 (9 inch) prepared graham cracker crust; ½ cup pumpkin puree; ½ teaspoon ground cinnamon; 1 pinch ground cloves; 1 pinch ground nutmeg; ½ cup frozen whipped topping, thawed

Directions

Step 1

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

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Step 2

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.
Step 3

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Step 4

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.

Nutrition Facts

Per Serving:

426 calories; protein 7.2g; carbohydrates 35.5g; fat 29g; cholesterol 108.1mg; sodium 354.4mg. Full Nutrition

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Ingredients

Directions

Nutrition Facts