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    DOUBLE LAYER PUMPKIN CHEESECAKE


    Source of Recipe


    Unknown

    Recipe Introduction


    This is one of my alternatives to regular pumpkin pie served at Thanksgiving.

    List of Ingredients




    2 (8 ounce) packages cream cheese, softened
    1/2 cup white sugar
    1/2 teaspoon vanilla extract
    2 eggs 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

    Recipe



    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.


 

 

 


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