Pumpkin Layer Cheesecake

• 2 8 oz (224 grm). packages cream cheese, softened
• 1/2 cup (125 ml) sugar
• 1/2 tsp (2 ml). vanilla
• 2 eggs
• 1/2 cup (125 ml) canned pumpkin
• 1/2 tsp (2 ml). cinnamon
• 1 dash ground cloves
• 1 dash ground nutmeg
• 1 9 inch ready-to-use graham cracker crumb crust

1. Mix cream cheese, sugar, and vanilla with electric beater on medium speed until blended.
2. Add eggs; mix until blended.
3. Stir pumpkin and spices into 1 cup (225 ml) of the batter.
4. Pour remaining batter into crust.
5. Top with pumpkin batter.
6. Bake at 350 degrees (175 C.) for 35 to 40 minutes or until center is set
7. Cool and refrigerate 3 hours or overnight.

cream cheese, sugar, vanilla, eggs, pumpkin, cinnamon, ground cloves, ground nutmeg, graham cracker crumb crust

Taken from online-cookbook.com/goto/cook/rpage/00151F (may not work)