Double Layer Pumpkin Cheesecake

Recipe by: Stephanie Phillips

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

Ingredients
   4 h 10 m 8 servings 426 cals

•     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

Directions
    Prep   30 m
    Cook   40 m
    Ready In  4h 10 m

    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.


Source: www.allrecipes.com