Double Layer Pumpkin Cheesecake

Written on May 30th, 2006 by Pumpkin Eater |Print Now||Tell a friend|

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounces philadelphia cream cheese — softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1 dash ground cloves
1 dash nutmeg
1 ready-to-use graham cracker crumb crust
–6 ounces or 9 inches

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Remove 1 cup batter; stir in pumpkin and spices.
Pour remaining plain batter into crust. Top with pumpkin batter.
Bake at 350 F for 40 minutes or until center is almost set. Cool.
Refrigerate 3 hours or overnight. Garnish with thawed COOL WHIP Whipped Topping and gumdrop cut-outs.

Makes 8 servings.

Notes: Make gumdrop cutouts for a colorful garnish on this luscious cheesecake. To do so, roll out a large gumdrop on a sugared surface. Then, cut out fancy shapes using small cookie cutters.

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