Double Layer Pumpkin Cheesecake
Prep
Cook
Wait
3h
| Category: | Desserts |
Ingredients
For
1
Batch(es)
Recipe
| 16 ounce(s) cream cheese, softened |
| 1/2 cup(s) sugar |
| 1/2 teaspoon(s) vanilla |
| 2 eggs |
| 1/2 cup(s) canned pumpkin |
| 1/4 teaspoon(s) ground cinnamon |
| 1 dash(es) nutmeg |
| 1/3 cup(s) graham cracker crumbs |
| 1/2 cup(s) whipped topping, thawed |
Double Layer Pumpkin Cheesecake Directions
- Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mix well. Do not overbeat after adding eggs. Remove 1 cup of batter, stir in pumpkin and spices into this.
- Spray a 9 inch pie plate with cooking spray or butter the pan and then sprinkle with cracker crumbs.
- Pour plain batter into crust, then top with pumpkin batter.
- Bake at 325 for 40 minutesor until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping
