Double layer Pumpkin Cheesecake Recipe

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DOUBLE LAYER PUMPKIN CHEESECAKE

Ingredients


2 (8 ounce) 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
  • PREP
30 mins
  • COOK
40 mins
  • READY IN
4 hrs 10 mins

32355

Directions

  • Preheat oven to 325 degrees F (165 degrees C).
  • 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.
  • Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

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.

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6 comments on “Double layer Pumpkin Cheesecake Recipe

  1. Dragthepen says:

    Going to try this one. I love all things pumpkin.

  2. Me too Dragthepen! This looks yummy! I was actually looking through my recipes for pumpkin desserts to make this week. Thank you Be Like Water for sharing this recipe 🙂 Jen

  3. soulcurry says:

    The pictures have made me drool and the more I see the more urge to eat it, absolutely mouth-watering. Seems I need to definitely try it to satiate my sweet tooth

  4. Wow! Looks amazing! Definitely will be trying this version soon!

  5. Tony says:

    That is some gorgeous dessert!

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