Thursday, 21 November 2013

Double Layer Pumpkin Cheesecake

Original recipe makes 8 servings


    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 pure

    1 pinch ground cloves

    1 pinch ground nutme 

    1/2 cup frozen whipped topping, thawed

    1/2 teaspoon ground cinnamon


    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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