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Double Layer Pumpkin Cheesecake Recipe

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This recipe for Double Layer Pumpkin Cheesecake, by , is from What's Cooking In The Neighborhood , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leslie Coons
Added: Monday, October 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 (8 oz) packages cream cheese, softened
1/2 C. white sugar
1/2 tsp. vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 C. pumpkin pie filling
1/2 tsp. ground cinnamon
1 pinch ground nutmeg
1 pinch ground cloves
1/2 C. frozen whipped topping, thawed

Directions:
Directions:
1. Preheat oven to 325.
2. In 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 35-40 minutes or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Preparation Time:
Preparation Time:
30 minutes/Ready in 4 hr. 10 minutes

 

 

 

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