Double Layer Pumpkin Cheesecake

Name: Double Layer Pumpkin Cheesecake
Ingredients: 8 ounces cream cheese softened; 1 pinch nutmeg ground; 1 pinch cloves, ground; 1/2 teaspoon cinnamon; 1/2 cup pumpkin puree; 9 inches graham crackers/wafers crusts, prepared; 2 x eggs; 1/2 cup vanilla extract; 1/2 cup sugar; 1/2 cup dessert topping frozen whipped, thawed

10 ingredients

10 steps

Ingredients

8 ounces cream cheese softened
1 pinch nutmeg ground
1 pinch cloves, ground
1/2 teaspoon cinnamon
1/2 cup pumpkin puree
9 inches graham crackers/wafers crusts, prepared
2 x eggs
1/2 cup vanilla extract
1/2 cup sugar
1/2 cup dessert topping frozen whipped, thawed

Directions

1

Preheat oven to 325F (160C) (165 degrees C).
2

In a large bowl, combine cream cheese, sugar and vanilla.
3

Beat until smooth.
4

Blend in eggs one at a time.
5

Remove 1 cup of batter and spread into bottom of crust; set aside.
6

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended.
7

Carefully spread over the batter in the crust.
8

Bake in preheated oven for 35 to 40 minutes, or until center is almost set.
9

Allow to cool, then refrigerate for 3 hours or overnight.
10

Cover with whipped topping before serving.