Double Layer Pumpkin Cheesecake

Double Layer Pumpkin Cheesecake

I made this to take to Thanksgiving lunch at my Grandparent’s house. I was a little unsure if it would turn out well or not since I have never really made a pie that I’ve had to bake. But it was actually pretty easy and it was good too! I even made another one. ūüėõ

The Recipe:

  • 2 (8 ounce) packages¬†cream cheese, softened
  • 1/2 cup¬†white sugar
  • 1/2 teaspoon¬†vanilla extract
  • 2¬†egg
  • 1 (9 inch)¬†prepared graham cracker crust
  • 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

    Preheat oven to 325 degrees F (165 degrees C).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.Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. 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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