Double Layer Pumpkin Cheesecake

This pumpkin cheesecake has two layers of pumpkin and cream cheese baked in a graham crust. Cinnamon and cloves make this the perfect fall dessert.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 426 Calories

Ingredients

• 2 eggs
• ½ cup white sugar
• ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• 2 (8 ounce) packages cream cheese, softened
• 1 pinch ground nutmeg
• 1 (9 inch) prepared graham cracker crust
• 1 pinch ground cloves
• ½ cup frozen whipped topping, thawed
• ½ cup pumpkin puree

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Combine cream cheese, sugar, and vanilla in a large bowl; beat until smooth. Blend in eggs one at a time. Spread 1 cup of batter in prepared crust; set aside.

Step 3

Add pumpkin puree, cinnamon, cloves, and nutmeg to remaining batter; stir gently until well-blended. Carefully spread on top of batter in crust.

Step 4

Bake in the preheated oven until center is almost set, 35 to 40 minutes. Allow to cool, then refrigerate for 3 hours or overnight.

Step 5

Cover with whipped topping before serving.