Pumpkin Cheesecake (Double Layer)

By KimberlySeverino

Ingredients

• o 3 (8 oz.) packages of cream cheese
• o 3/4 cup sugar
• o 1/2 cup brown sugar (added to pumpkin batter)
• o 3 eggs
• o 3/4 tsp vanilla extract
• o 1 prepared graham cracker crust (or make your own if you have a spring pan)
• ▪ 1.5 cups graham cracker crumbs
• ▪ 1/3 cup white sugar
• ▪ 6 tbsp. butter (melted)
• o 3/4 cup pumpkin puree
• o 3/4 tsp ground cinnamon
• o Pinch of cloves
• o Pinch of nutmeg
• o Whipped topping- optional

Preparation

Step 1

1. Preheat oven to 350
2. In a large bowl, combine softened cream cheese, sugar, and vanilla. Beat until smooth
3. Blend in eggs
4. Add 1/2 of mixture on top of crust- put the remaining mixture aside.
5. Add pumpkin, cinnamon, cloves, nutmeg, and brown sugar to remaining batter. Spread this mixture over crust & white batter layer.
6. Cook 45 minutes or until center is almost set.
7. Refrigerate 3 hours.
8. Serve with whipped cream