Double Layer Pumpkin Cheesecake

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I spent Thanksgiving in Austin, Texas at my cousin Rachel’s house, and had the pleasure of baking in a real kitchen. One with lots of counters, drawers, storage–things I don’t have in my tiny apartment kitchen. I made a delicious apple crumble pie, and this pumpkin cheesecake. The bottom layer is plain cheesecake, the top is pumpkin cheesecake.

In the interest of full disclosure, I should tell you I hate pumpkin. I hate the texture, the smell, and especially the taste. I also hate cheesecake. But I love my family, so I made them a pumpkin cheesecake. And they loved it and gave it rave reviews. Yay!

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

Preparation

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.

My notes
I made my own crust using the recipe on the box of graham cracker crumbs. It was delicious.

Recipe from All Recipes.

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