Double Layer Pumpkin Cheesecake

What I love most about fall is the flavors! The cinnamon, the nutmeg and the PUMPKIN! Here is a delicious recipe for cheesecake that would be great for Halloween or Thanksgiving dessert! YUM!

 

Here's what you need:



 

2 (8 ounce) packagescream cheese, softened

1/2 cupwhite sugar

 

1/2 teaspoonvanilla 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 cupfrozen whipped topping, thawed

 

Directions

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

 

Have you made pumpkin cheesecake? Tell us about it!