Double Layer Pumpkin Cheesecake Recipe

Double Layer Pumpkin Cheesecake Recipe

 

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Double Layer Pumpkin Cheesecake
"A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream."
Double Layer Pumpkin Cheesecake Recipe
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Prep Time 30 minutes
Cook Time 40 minutes
Passive Time 180 minutes
Servings
Ingredients
Prep Time 30 minutes
Cook Time 40 minutes
Passive Time 180 minutes
Servings
Ingredients
Double Layer Pumpkin Cheesecake Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  4. 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.
Recipe Notes

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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