Double Layer Pumpkin Cheesecake recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

2 (8 ounce) packages cream cheese, softened
½ cup white sugar
½ teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
½ cup pumpkin puree
½ teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
½ cup frozen whipped topping, thawed

Nutrition Info

426.3 calories
carbohydrate: 35.5 g
cholesterol: 108.1 mg
fat: 29 g
fiber: 0.8 g
protein: 7.2 g
saturatedFat: 15 g
servingSize: -
sodium: 354.4 mg
sugar: 24.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. 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.

  3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

  4. 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.

Recipe Yield

8 servings

Recipe Note

A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream.

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