Fall Favorites

Double Layer Pumpkin Cheesecake

Ingredients

  • 1 (9-inch) prepared graham cracker crust
  • 2 (8oz.) pkgs. of cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 t. vanilla extract
  • 2 eggs
  • 1/2 c. pumpkin puree
  • 1/2 t. ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1/2 cup Truwhip (a healthier version of Cool Whip)

Instructions

Preheat oven to 325°.

You can make the graham cracker crust from scratch and pat into a 9-inch pie plate or use a pre-made one.

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.

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 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.