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Double Layer Pumpkin Cheesecake | Recipe of the Week
Yield: 8 servings
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
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
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 the eggs one at a time. Remove 1 cup of batter and spread into the bottom of the 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 a preheated oven for 35 to 40 minutes, or until the center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
By: Stephanie Phillips, www.allrecipes.com