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!
28 ounce packages cream cheese, softened
19 inch prepared graham cracker crust
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.
Serve topped with frozen whipped topping, thawed, if desired.