Thursday, January 29, 2009

Double Layer Pumpkin Cheesecake

This is a really easy cheesecake to make, and it's quite tasty!

The recipe is from

16 ounces of cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9-inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Prehat oven to 325F.

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 in a preheated oven for 35-40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.


  1. ooooooh this one looks and sounds incredible :) I'm gonna put it on my to make list!

  2. It was really good. I hope you like it, Lauren!