Double Layer Pumpkin Cheesecake

Name: Double Layer Pumpkin Cheesecake
Prep time: 4 h 10 min
Cook time: 4 h 10 min
Total time: 4 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams packages cream cheese, softened; 2 eggs; 9 inches prepared graham cracker crust; 1 teaspoons ground cinnamon; 1 pinch ground cloves; 1 pinch ground nutmeg; 118 milliliters pumpkin puree; 1 teaspoons vanilla extract; 118 milliliters frozen whipped topping, thawed; 118 milliliters white sugar

Double Layer Pumpkin Cheesecake requires around 4 hours and 10 minutes from start to finish. This recipe makes 8 servings with 1234 calories, 15g of protein, and 69g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of cream cheese, sugar, ground nutmeg, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Preheat oven to 325 degrees F (165 degrees C).

Equipment you will use

Oven

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

Ingredients you will need

Cream Cheese

Vanilla

Sugar

Egg

Equipment you will use

Bowl

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

Ingredients you will need

Crust

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Ingredients you will need

Cinnamon

Pumpkin

Clove

Nutmeg

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.

Ingredients you will need

Whipped Topping