Double Layer Pumpkin Cheesecake

 

It's the most wonderful time of the year! Fall is in full swing and I can't help but think about all those pumpkin flavored goodies that my family and friends will be getting this holiday season. This Double Layer Pumpkin Cheesecake recipe is a great way to celebrate fall, and it's perfect for your Thanksgiving feast. Plus, it features my favorite ingredient: chocolate!

prep:30 mins

cook:40 mins

additional:3 hrs

total:3 hrs 70 mins

Servings:8

Yield:8 servings 

 

 

Ingredients: 

2 (8 ounce) packages cream cheese, softened 

½ cup white sugar 

½ teaspoon vanilla extract 

2 eggs 

1 (9 inch) prepared graham cracker crust 

½ cup pumpkin puree 

½ teaspoon ground cinnamon 

1 pinch ground cloves 

1 pinch ground nutmeg 

½ cup frozen whipped topping, thawed 

 

Directions: 

1-Preheat oven to 325 degrees F (165 degrees C).

2-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.

3-Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

4-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.

 

Nutrition Info: 

Per Serving:

426 calories; protein 7.2g; carbohydrates 35.5g; fat 29g; cholesterol 108.1mg; sodium 354.4mg.