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Double Layer Pumpkin Cheese Cake Recipe

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This recipe for Double Layer Pumpkin Cheese Cake, by , is from The Family Cookbook Project, 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!

Contributor:  
Contributor:  
Chalyse Measom

Category:
Category:

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

Directions:
Directions:
Preheat oven to 325 F.

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.

 

 

 

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