Pumpkin Layer Cheesecake
2 8 oz. packages cream cheese,
softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp. cinnamon
Dash ground cloves
Dash nutmeg
1 ready-to-eat graham cracker crust ( 6 or 9 oz.)
Mix cream cheese, sugar, vanilla
with electric mixer on medium speed. Add eggs, mix until well
blended.
Stir pumpkin and spices into one cup of batter. Pour remaining plain
batter into crust. Top with
pumpkin batter.
Bake at 350 for 35-40 minutes or until center is almost set. Refrigerate 3
hours or overnight.
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