Double Layer Pumpkin Cheesecake Recipe

Name: Double Layer Pumpkin Cheesecake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 16 servings
Ingredients: 2 (8 ounce) packages cream cheese, softened to room temperature; ½ cup white sugar; ½ teaspoon vanilla extract; 2 eggs, room temperature; 1 (9 inch) prepared graham cracker crust; ½ cup pumpkin puree; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; 1 pinch ground cloves; ½ cup frozen whipped topping, thawed

Ingredients

2 (8 ounce) packages cream cheese, softened to room temperature
½ cup white sugar
½ teaspoon vanilla extract
2 eggs, room temperature
1 (9 inch) prepared graham cracker crust
½ cup pumpkin puree
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 pinch ground cloves
½ cup frozen whipped topping, thawed

PREP TIME 25m	COOK TIME 35m	TOTAL TIME 1h
YIELD 16 servings

Instructions

Preheat oven to 325 degrees F.
In a large bowl, combine cream cheese, sugar and vanilla. Beat with a mixer 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 just until well blended. Carefully and evenly spread over the batter in the crust. Try not to mix it into the bottom layer.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for at least 3 hours or overnight.
Pipe or use a spoon to put some whipped topping on each individual slice before serving. Enjoy!