Double Layer Pumpkin Cheesecake

Double Layer Pumpkin Cheesecake

Ingredients:

• 2 (8 ounce) packages cream cheese, softened (I used light)
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup whipped topping for topping

Directions:

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

-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 the remaining batter and stir gently until well blended. Carefully spread over the batter in the 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.

Notes:

Sadly, Jordan does not share my love for all things pumpkin. I did make this for the missionaries one night and they enjoyed it. As I don’t have a spring form pan currently, the pre-made graham cracker crust is a plus! I'm bringing it to our ward's Fall Fest chili and pie cook-off this weekend. Mainly because I want some! I think there's a video tutorial on the link below as well.

Recipe and picture from: http://allrecipes.com/recipe/double-layer-pumpkin-cheesecake-2/detail.aspx