Double Layer Pumpkin Cheesecake

By tschnet1

Ingredients

• 2 - 8 oz pkg cream cheese, softened
• 1/2 cup white sugar
• 1/2 tsp vanilla
• 2 eggs
• 9 " graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 tsp ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup Cool Whip, thawed

Preparation

Step 1

Preheat oven to 325º. In a large bowl, combine cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of butter 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 for 35 - 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight.

Cover with whipped topping before serving.