Saturday, November 1, 2008

Double Layer Pumpkin Cheesecake

Double Layer Pumpkin Cheesecake

16 ounces cream cheese -- softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1 dash ground cloves
1 dash nutmeg
1 ready-to-use graham cracker crumb crust (6 ounces or 9 inches)

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Remove 1 cup batter; stir in pumpkin and spices. Pour remaining plain batter into crust. Top with pumpkin batter. Bake at 350 F for 40 minutes or until center is almost set. Cool.
Refrigerate 3 hours or overnight. Garnish with thawed COOL WHIP.

First of all, this was so easy to make! I followed the instructions and it turned out so yummy! I made this for a Halloween party, so all of my family were also critiquing the recipe for me. They all gave this 2 thumbs way up. I would agree!


Josh and Amanda said...

Yes, this was delicious! We had the rest for lunch and Josh ate the bigger piece. I was a little angry. But now I have the recipe too, so I will be making this one for sure.

Ben and Melissa Ellis said...

This sounds yummy!!! I am going to have to try.