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Double Layer Pumpkin Cheesecake Recipe

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This recipe for Double Layer Pumpkin Cheesecake is from Jesse's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 8 oz. pkgs. Cream cheese
1/2 c. Sugar
1/2 tsp. Vanilla
2 Eggs
1/2 c. Pumpkin puree
1/2 tsp. Cinnamon
1 pinch Cloves
1 pinch Nutmeg
1/2 c. Frozen whipped cream, thawed
Directions:
Directions:
In a large bowl combine cream cheese, sugar and vanilla. Beat until smooth. Blend in 1 egg at a time. Remove 1 c. batter and spread into bottom of crust, set aside.
Add pumpkin, cinnamon, cloves and nutmeg to remaining batter stir gently until well blended. Carefully spread over batter in crust. Bake at 325 for 35-40 min. or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Top with whipped cream before serving.

 

 

 

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