Double Layer Pumpkin Cheesecake

Ingredients

2 Package(s) Cream Cheese softened (8 ounce)
½ Cup(s) White Sugar
½ Teaspoon(s) Vanilla Extract
2 Egg
1 Prepared Graham Cracker Crust (9 inch)
½ Cup(s) Pumpkin Puree
½ Teaspoon(s) Ground Cinnamon
1 Pinch(es) Ground Cloves
1 Pinch(es) Ground Nutmeg
½ Cup(s) Frozen Whipped Topping thawed

Same-Day Grocery Deliveries Available for Columbus

Add all these ingredients to your shopping cart with one click:

Nutrition

• Calories 426
• Protein 7.2g
• Carbohydrates 35.5g
• Fat 29g
• Cholesterol 108.1mg
• Sodium 354.4mg

How to make Double Layer Pumpkin Cheesecake

• 01
  Preheat oven to 325 F (165 C)
• 02
  In a large Bowl, mix together cream cheese, sugar, and vanilla. Beat mixture with an Electric Mixer until smooth. Beat in eggs one at a time. Spread 1 Cup of mixture into prepared crust and set aside.
• 03
  To the remaining mixture, add pumpkin puree, cinnamon, cloves and nutmeg. Gently stir until well combined. Carefully spread on top of mixture in prepared crust.
• 04
  Bake in oven until the center is almost set, 35-40 minutes. Allow pie to cool to room temperature and then refrigerate for 3 hours or overnight.
• 05
  Cover with whipped topping before serving.