Double Layer Pumpkin Cheesecake

Name: Double Layer Pumpkin Cheesecake
Prep time: 30 min
Cook time: 40 min
Yield: 8
Ingredients: 2 (8 ounce) packages cream cheese, softened; 1/2 cup white sugar; 1/2 teaspoon vanilla extract; 2 eggs; 1 (9 inch) prepared graham cracker crust; 1/2 cup pumpkin purée; 1/2 teaspoon ground cinnamon; 1 pinch ground cloves; 1 pinch ground nutmeg; 1/2 cup frozen whipped topping, thawed

⏱️ Ready in 1h 10m 🥄 Prep 30 min 🔥 Cook 40 min 👥 8 servings 👁️ 4 views

A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream.

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🔗 Recipe adapted from AllRecipes

#Cheesecake #Dinner

📊 At a Glance

Prep 30 min

Cook 40 min

Serves 8

Difficulty Medium

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 426

% Daily Value*

Total Fat 29g 37%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 354mg 15%

Total Carbohydrate 35.5g 13%

Dietary Fiber 0.8g 3%

Total Sugars 24.9g

Protein 7.2g 14%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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

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 preheated oven 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.