Double Layer Pumpkin Cheesecake
This Double Layer Pumpkin Cheesecake will blow you away with it's creamy, velvet-y, rich pumpkin and cheesecake flavor - this will quickly become your new go-to favorite!
Ingredients
- 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 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 9 inch prepared graham cracker crust
Instructions
- Preheat oven to 325 degrees F.
- In a large bowl, combine cream cheese, sugar and vanilla and beat until smooth. Blend in eggs, one at a time. Remove 1 cup of batter and spread into the bottom of crust and set aside.
- Add pumpkin, cinnamon, nutmeg and cloves to the remaining batter and stir gently until well blended. Carefully spread over the cream cheese batter that's already in the crust.
- Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Remove from oven, allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving, if desired.
Notes
Serve topped with frozen whipped topping, thawed, if desired.