Double Layer Pumpkin Cheesecake Recipe

Ingredients
<br>- 2 (8 ounce) packages cream cheese, softened
<br>- ½ cup white sugar
<br>- ½ teaspoon vanilla extract
<br>- 2  eggs
<br>- 1 (9 inch) prepared graham cracker crust
<br>- ½ cup pumpkin puree
<br>- ½ teaspoon ground cinnamon
<br>- 1 pinch ground cloves
<br>- 1 pinch ground nutmeg
<br>- ½ cup frozen whipped topping, thawed
<br><p></p>Directions
<br>step 1: Preheat oven to 325 degrees F (165 degrees C).
<br>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.
<br>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.
<br>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.
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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).
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.

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