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Saturday, July 30, 2016

double layer pumpkin cheesecake

Ingredients

  • Servings: 8
  • 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

Recipe

    Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 4 hrs 10 mins

  • 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.

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