Sunday, October 27, 2013
Double Layer Pumpkin Cheesecake
2 (8 ounce) packages cream cheese, softened 1/2 cup white sugar 1/2 teaspoon vanilla extract 2 eggs 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 (9 inch) prepared graham cracker crust Preheat oven to 325 degrees. Combine cream cheese, sugar and vanilla until well blended. Using an electric mixer blend in eggs on medium speed. Do not over beat. Remove one cup of batter and set aside. Add pumpkin and spices to the batter and stir gently. Pour the 1 cup of the reserved batter into the pie crust then gently pour the pumpkin batter over the top. Bake at 325 degrees for 35 to 40 minutes or until center is almost set. Cool then refrigerate for 3 hours or overnight. Top with whipped topping before serving.