This recipe has been adapted from www.spreadphilly.com.
Double Layer Pumpkin Cheesecake
- 2 pkg. (8 oz. each) Cream Cheese, softened
- 1/2 cup sugar
- 1/2 tsp.vanilla
- 2 eggs
- 1/2 cup canned pumpkin
- 1/4 tsp. ground cinnamon
- dash ground nutmeg
- 1/3 cup Graham Cracker Crumbs
- 1/2 cup thawed COOL WHIP
Beat cream cheese, sugar and vanilla with mixer until well blended. Beat in eggs, 1 at a time, just until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.
Spray 9-inch pie plate with cooking spray; sprinkle bottom with crumbs.
Top with layers of plain and pumpkin batters. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve topped with COOL WHIP.
Raleigh Cooking Examiner’s Pumpkin Cheesecake Recipe
Local Raleigh, NC food blog: Tastenc.com