Dessert
(Cheesecake
)
Double-Layered Pumpkin Cheesecake
Contributor: Brenda
2
8 oz pkgs
Cream Cheese
1/2
cup
sugar
1/2
tsp
vanilla
2
eggs
1/2
cup
canned pumpkin
1/2
tsp
cinnamon
dash
cloves
dash
nutmeg
1
ready to use
graham cracker crusts
1) Mix cream cheese, sugar and vanilla with electric mixer until well blended. Add eggs and mix. Remove 1
cup of batter and stir in with the pumpkin and spices. 2) Pour remaining plain cream cheese batter into the
crust. Top with the pumpkin batter. 3) Bake at 350 for 40 minutes or until center is almost set. Cool. 4)
Refrigerate 3 hours or overnight. Garnish with cool whip.
This is a great fall recipe. Very Good!!
Edition: 5