Double Layer Pumpkin Cheesecake Recipe
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 puree
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1/2 cup frozen whipped topping, thawed
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Directions
- 1.Preheat oven to 325 degrees F (165 degrees C).
- 2.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.
- 3.Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
- 4.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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 8 servings | |
| Calories 390 | |
| Calories from Fat 238 | 61% |
| Total Fat 26.89g | 34% |
| Saturated Fat 13.0g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 333mg | 14% |
| Potassium 157mg | 4% |
| Total Carbs 32.19g | 9% |
| Dietary Fiber 1.0g | 3% |
| Sugars 20.21g | 13% |
| Protein 6.24g | 10% |
