Double Layer Pumpkin Cheesecake
2 (8oz) packages cream cheese
1/2 cup white sugar
1/2 tsp vanilla extract
1/2 cup pumpkin puree
1/2 tsp ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1 (9 inch) graham cracker crust
Preheat oven to 325F.
Combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs one at a time.
Remove 1 cup of batter and spread it in the bottom of crust.
Bake for 35-40 minutes in preheated oven in a water bath. Allow to cool then refrigerate 3 hours or overnight.
Whip up some whipped cream, lick the beaters, then eat some cheesecake!
|sorry, my fork beat my camera to the slice|