Double Layer Pumpkin Cheesecake

Name: Double Layer Pumpkin Cheesecake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 2 (8 oz ) packages cream cheese; 1/2 c white sugar; 1/2 tsp vanilla extract; 2 eggs; 1 ( 9in ) graham cracker pie crust; 1/2 c pumpkin puree; 1/2 tsp ground cinnamon; 1 pinch ground clove; 1 pinch ground nutmeg; 1 tub whip cream; 1 pkg candy corn/ pumpkins

By Amber Gayhardt
@DaddyslittleDemonBaker

This is a fun and festive pie that taste great. Although the prep takes a little the time is well worth the effort. One bite and your taste buds will thank you!!

Rating:

★★★★★ 1 vote5

Prep:

30 Min

Cook:

45 Min

Ingredients

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2 (8 oz )

packages cream cheese
1/2 c

white sugar
1/2 tsp

vanilla extract
2

eggs
1 ( 9in )

graham cracker pie crust
1/2 c

pumpkin puree
1/2 tsp

ground cinnamon
1 pinch

ground clove
1 pinch

ground nutmeg
1 tub

whip cream
1 pkg

candy corn/ pumpkins

How to Make Double Layer Pumpkin Cheesecake

Step-by-Step

Preheat over to 325 degrees Fahrenheit
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 remaining batter ans stir gently until well blended. Carefully spread over the batter in crust.
Bake in over for 45 minutes to 1 hour, or until center is almost set. Allow to cool, then refrigerate for 3 hours or over night. Cover with whip cream, circle the edge with candy corn/ pumpkins before serving.

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