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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