Double Layer Pumpkin Cheesecake

Cream cheese, sugar, vanilla, and egg mixture spread over ready-made graham cracker crust. Filling topped with second layer created from reserved batter, pumpkin, cinnamon, cloves, and nutmeg. Cheesecake is baked and then chilled before being topped with frozen whipped topping.

Ingredients -

2 (8 ounces each) packages Cream Cheese, softened
1/2 cup White Sugar
1/2 teaspoon Vanilla Extract
2 Eggs
1 (9 inch) Prepared Graham Cracker Crust
1/2 cup Pumpkin Puree
1/2 teaspoon Ground Cinnamon
1 pinch Ground Cloves
1 pinch Ground Nutmeg
1/2 cup Frozen Whipped Topping, thawed

Preparation:

1. Preheat oven to 325 degrees F.

2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time.

3. Remove 1 cup of batter and spread into bottom of crust; set aside.

4. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended.

5. Carefully spread over the batter in the crust.

6. Bake in preheated oven for 35 to 40 minutes, or until center is almost set.

7. Allow to cool, then refrigerate for 3 hours or overnight.

8. Cover with whipped topping before serving.

Cheesecake Making Tips -

Place on Wire Rack for Cooling

For best results remove cheesecake to a wire rack for cooling. Place the pan on the rack and let set for about an hour. The best location is one that is free from drafts of wind.

Cheesecake Making Tips -

Cream Cheese

By law cream cheese cannot contain more than 55 percent moisture and must contain at least 33% milk fat. Gum arabic is added to some brands of cream cheese to create firmness and prolong shelf life.