Double Layer Pumpkin Cheesecake

Since I always make a cheesecake of some sort for the holidays I thought I should try something different for Thanksgiving.

Here are the ingredients needed for this recipe:

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 (9 inch) prepared graham cracker crust
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/4 tsp salt
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
Step 1: Preheat oven to 325 degrees F (165 degrees C).
Step 2: In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth.
Step 3: Blend in eggs one at a time.
Step 4: Remove 1 cup of batter and spread into bottom of crust; set aside.
Step 5: Add pumpkin, cinnamon, salt, cloves, and nutmeg to the remaining batter and stir gently until well blended.
Step 6: Carefully spread over the batter in the crust.
Step 7: Bake for 35 to 40 minutes, or until center is almost set. (Will puff up after baking, but will go down in an hour or so)
Step 8: Allow to cool, then refrigerate for 3 hours or overnight.
Step 9: Cover with whipped topping before serving.
Note: You could layer as the bottom 1/2 cup of dulce de leche and when sliced it’ll look like there are three layers to the pie.
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