Double Layer Pumpkin Cheesecake


We are coming up fast on the Holiday season which is all about tradition. Here at
The Cuisineist we will try to keep it traditional but with an interesting twist. We tried this recipe in the Cuisinest’s kichen and it worked fabulously . This is an easy recipe that will make you look like the culinary star that you are !

DOUBLE LAYER PUMPKIN
CHEESECAKE

Ingredients
:

  • 2 (8 ounce) packages cream cheese, softened
  • 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 frozen whipped topping,
    thawed
 Directions :
  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.
  5. ENJOY !

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