Double Layer Pumpkin Cheesecake is a great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream.
Prep: 30 mins | Cook: 40 mins | Total: 4 hrs and 10 mins | Additional: 3 hrs | Servings: 8
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
Directions
Preheat oven to 325 degrees F (165 degrees C).
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 and nutmeg 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. Cover with whipped topping before serving.
Nutrition Info:
Per Serving: 426 calories; 29 g total fat; 108 mg cholesterol; 354 mg sodium. 35.5 g carbohydrates; 7.2 g protein.
Reviews from Followers:
I pretty much followed this recipe exactly. Everyone loved it. I did make a minor change I made mini cheesecakes instead of 1 big one. I took crushed graham crackers and butter and lined the bottom of cupcake liners and then followed the recipe as directed. I added some pumpkin pie spice for extra flavor.
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