Double Layer Pumpkin Cheesecake
Submitted by Mindy ~sisterscafe.blogspot.com
Adapted from Allrecipes.com
Printable Recipe here
1 prepared graham cracker crust*
2 (8oz) packages of cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 dash of allspice
fresh whipped cream
Preheat oven to 325 degrees. 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, nutmeg, and allspice 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 (I thought it was better the next day). Serve with whipped cream.
*Graham Cracker Crust
1 1/2 cups of crushed graham crackers
1/4 cup sugar
6 tablespoons of butter, melted
Mix all ingredients together until well blended. Then press into pie shell. Bake at 375 degrees for 7 minutes. If using for a pie that needs to be baked, ok to chill for one hour prior to filling instead of baking.
