Double Layer Pumpkin Cheesecake
I made this with the shortbread crust recipe and it was fabulous! Will make again many times... everyone loved it!
Yield
8 servingsPrep
30 minCook
40 minReady
4 1/6 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
softened |
|
| 1 | pinch |
nutmeg
ground |
*
|
| 1 | pinch |
cloves, ground
|
*
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | cup |
pumpkin
puree |
|
| 9 | inches |
graham crackers/wafers
crusts, prepared |
*
|
| 2 | x |
eggs
|
*
|
| ½ | cup |
vanilla extract
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
dessert topping
frozen whipped, thawed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
softened |
|
| 1 | pinch |
nutmeg
ground |
*
|
| 1 | pinch |
cloves, ground
|
*
|
| 2.5 | ml |
cinnamon
|
|
| 118 | ml |
pumpkin
puree |
|
| 9 | inches |
graham crackers/wafers
crusts, prepared |
*
|
| 2 | x |
eggs
|
*
|
| 118 | ml |
vanilla extract
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
dessert topping
frozen whipped, thawed |
* |
Directions
Preheat oven to 325℉ (160℃) (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.
