Double Layer Pumpkin Cheesecake
This amazing 2 layer pumpkin cheesecake is the perfect fall treat. It’s easy to make and tastes amazing! The best part is that it only requires three ingredients, so you can whip it up in no time.
- 16 ounce cream cheese, softened
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 prepared graham cracker crust 9 inch
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1/2 cup frozen whipped topping thawed
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.
Calories: 378kcalCarbohydrates: 31gProtein: 6gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 104mgSodium: 302mgPotassium: 156mgFiber: 1gSugar: 20gVitamin A: 3213IUVitamin C: 1mgCalcium: 79mgIron: 1mg