Email to kelly AVERY      

Double Layer Pumpkin Cheesecake

Source of Recipe


Shannon Copeland






List of Ingredients



• 16 oz. low-fat or non-fat cream cheese, softened
  
• 1/2 C. sugar
  
• 1/2 t. vanilla
  
• 2 eggs
  
• 1/2 c. canned pumpkin
  
• 1/2 t. cinnamon
  
• 1 dash ground cloves
  
• 1 dash nutmeg
  
• 1 ready-to-use graham cracker crumb crust (6 oz. or 9 inches)
  






Instructions



1. Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
   
   
2. Add eggs; mix until blended.
   
   
3. Remove 1 C. batter; stir in pumpkin and spices.
   
   
4. Pour remaining plain batter into crust.
   
   
5. Top with pumpkin batter.
   
   
6. Bake at 350 for 40 mintes or until center is almost set.
   
   
7. Cool.
   
   
8. Refrigerate 3 hours or overnight.
   
   
9. Makes 8 servings.
   
   
10. Good with a little Cool Whip on top!