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Double Layer Pumpkin Cheesecake Recipe

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This recipe for Double Layer Pumpkin Cheesecake, by , is from Kelly & Kate's Creative Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Muthiani
Added: Monday, November 24, 2008

Category:
Category:

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

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

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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