Double Layer Pumpkin Cheesecake

Double Layer Pumpkin Cheesecake

Components

Unique recipe makes eight servings Change Servings
Makes servings US Metric Regulate Recipe (Assist)
  • 2 (eight ounce) packages cream cheese, softened

  • half cup white sugar

  • 1/2 teaspoon vanilla extract

  • 2 eggs

  • half cup pumpkin puree

  • 1/2 teaspoon floor cinnamon

  • 1 pinch floor cloves

  • 1 pinch floor nutmeg

  • 1 (9 inch) ready graham cracker crust

  • 1/2 cup frozen whipped topping, thawed

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  • PREP

    30 minutes

  • COOK

    forty minutes

  • READY IN

    four hrs 10 minutes

Double Layer Pumpkin Cheesecake

Instructions

  1. Preheat oven to 325 levels F (one hundred sixty five levels C).
  2. In a big bowl, mix cream cheese, sugar and vanilla. Beat till clean. Mix in eggs one by one. Take away 1 cup of batter and unfold into backside of crust; put aside.
  3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently till properly blended. Rigorously unfold over the batter within the crust.
  4. Bake in preheated oven for 35 to forty minutes, or till middle is nearly set. Permit to chill, then refrigerate for three hours or in a single day. Cowl with whipped topping earlier than serving.

Vitamin

  • Energy
  • 412 kcal
  • 21%
  • Carbohydrates
  • 33.three g
  • eleven%
  • Ldl cholesterol
  • 114 mg
  • 38%
  • Fats
  • 28.6 g
  • forty four%
  • Fiber
  • zero.7 g
  • three%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 335 mg
  • thirteen%

* % Day by day Values are based mostly on a 2,000 calorie food plan.

Recipe by Stephanie Phillips

“An awesome various to pumpkin pie, particularly for these cheesecake followers on the market.”

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