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Double Layer Pumpkin Cheesecake Recipe

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This recipe for Double Layer Pumpkin Cheesecake is from Blemle Family Recipes, 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:  
2-8oz packages of cream cheese, softened
½ cup white sugar
¼ cup powdered sugar
½ tsp vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust pie shell
½ cup pumpkin puree
½ tsp ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
½ cup frozen whipped topping, thawed
Directions:
Directions:
Preheat over to 325º F.

In a large bowl, combine cream cheese, sugars and vanilla. Beat until smooth. Blend in the eggs one at a time. Remove 1 cup of this batter and put it into the bottom of the pie crust. Set aside.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread this on top of the plain batter in the pie crust.

Bake in preheated oven for 35-55 minutes or until the center is set. Allow the pie to cool and then refrigerate it for 3 hours or overnight.

Service with whipped topping.

** You can use the already seasoned pumpkin puree and just eliminate all the other spices.
Personal Notes:
Personal Notes:
Everyone loves pumpkin in the Fall. This is an easy dessert to make.

 

 

 

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