Double Layer Pumpkin Cheesecake
By sretzlaff
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Ingredients
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 1/2 tsp. vanilla
- 2 eggs
- 1/2 cup canned pumpkin
- 1/2 tsp. ground cinnamon
- Dash of ground cloves
- Dash of ground nutmeg
- 1 HONEY MAID Graham Pie Crust (6 oz.)
Details
Preparation time 10mins
Cooking time 40mins
Preparation
Step 1
PREHEAT oven to 325°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the batter; stir in pumpkin and spices.
POUR remaining plain batter into crust. Top with pumpkin batter.
BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. (NOTE: Nutrition information does not include garnish.)
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