Double Layer Pumpkin Cheesecake

CIMG1704

Crust:

  • 1 1/2 c Graham cracker crumbs
  • 1/4 Sugar
  • 1/2 c Butter (one stick), melted

Filling:

  • 2-8oz pkg Cream cheese, softened
  • 1/2 c Sugar
  • 1/2 tsp Vanilla
  • 2 Eggs
  • 1/2 c Pumpkin puree
  • 1/2 tsp Cinnamon
  • 1 pinch Ground cloves

To make the crust:

Mix the graham cracker crumbs and the sugar together, and stir in the melted butter. Press firmly into the bottom of an 8 inch springform pan.

To make the filling:

Preheat oven to 325. In 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. Chill 30 min-1 hr or until slightly set.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over batter in the crust. Bake in preheated oven for 30-40 min, or until center is ALMOST set. Allow to cool, then refrigerate for 3 hours or overnight.

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