Double Layer Pumpkin Cheesecake

Name: Double Layer Pumpkin Cheesecake
Total time: P4H
Yield: 8
Cuisine: Fusion
Ingredients: cream cheese; nutmeg; cloves, ground; cinnamon; pumpkin; graham crackers/wafers; eggs; vanilla extract; sugar; dessert topping

Submitted by lovingfruits

I made this with the shortbread crust recipe and it was fabulous! Will make again many times... everyone loved it!

YIELD

8 servings

PREP

30 min

COOK

40 min

READY

4 1/6 hrs

Ingredients

OUNCES CREAM CHEESE
softened

PINCH NUTMEG
ground *

PINCH CLOVES, GROUND *

TEASPOON CINNAMON

CUP PUMPKIN
puree

INCHES GRAHAM CRACKERS/WAFERS
crusts, prepared *

X EGGS *

CUP VANILLA EXTRACT

CUP SUGAR

CUP 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.