Double Layer pumpkin cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 packages (8 ounces) cream cheese, softened1/2 cup sugar1/2 teaspoon vanilla2 eggs1/2 cup canned pumpkin1/2 teaspoon ground cinnamondash each ground cloves and nutmeg1 ready-to-use graham cracker crust (or homemade)
-mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. remove 1 cup batter; stir in pumpkin and spices.
-pour remaining batter into crust. top with pumpkin batter.
-bake at 350 F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with thawed cool whip and candy if desired.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JUNIORYEAR.
-pour remaining batter into crust. top with pumpkin batter.
-bake at 350 F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with thawed cool whip and candy if desired.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JUNIORYEAR.
Nutritional Info Amount Per Serving
- Calories: 497.8
- Total Fat: 37.5 g
- Cholesterol: 139.8 mg
- Sodium: 419.8 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 0.9 g
- Protein: 9.2 g
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