double layer pumpkin cheesecake

Name: Double Layer Pumpkin Cheesecake
Prep time: 30 min
Cook time: 45 min
Ingredients: 2 (8 oz ) - packages cream cheese; 1/2 cup(s) white sugar; 1/2 teaspoon(s) vanilla extract; 2 - eggs; 1 ( 9in ) - graham cracker pie crust; 1/2 cup(s) pumpkin puree; 1/2 teaspoon(s) ground cinnamon; 1 pinch(es) ground clove; 1 pinch(es) ground nutmeg; 1 tub - whip cream; 1 package(s) candy corn/ pumpkins

(1 RATING)

39 Pinches 1 Photo

Amber Gayhardt

Garner, NC

Updated on Oct 9, 2011

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!!

Rate

prep time 30 Min

cook time 45 Min

method ---

yield

Ingredients

2 (8 oz ) - packages cream cheese
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 - eggs
1 ( 9in ) - graham cracker pie crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground clove
1 pinch ground nutmeg
1 tub - whip cream
1 package candy corn/ pumpkins

How To Make double layer pumpkin cheesecake

Step 1

Preheat over to 325 degrees Fahrenheit

Step 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
Step 3

Add pumpkin, cinnamon, cloves, and nutmeg to remaining batter ans stir gently until well blended. Carefully spread over the batter in crust.
Step 4

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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