Thanksgiving is coming up quickly. This recipe is a great twist on a traditional pumpkin pie. I don't know about you but I love me some pumpkin pie! But cheesecake, its probably my all time favorite dessert. This is a delicious blend of the two! Yum!!
Double Layer Pumpkin Cheesecake
Recipe from All Recipes
2, 8 oz packages of cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla extract
1, 9 inch graham cracker crust
1/2 cup pumpkin (fresh or canned)
1/2 tsp cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
Cool Whip (optional)
Preheat oven to 325 degrees.
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs. Remove one cup of batter and spread onto graham cracker crust. Set crust aside.
Add pumpkin and spices to the remaining batter. Stir until well combined.
Spread batter over the layer already in the pie pan.
Bake for 35 to 40 minutes, or until center is almost set.
Allow to cool. Refrigerate for 3 hours or overnight.
Serve with whipped topping.