Double Layer Pumpkin Cheesecake

• 8 ounces cream cheese softened
• 1 pinch nutmeg ground
• 1 pinch cloves, ground
• 1/2 teaspoon cinnamon
• 1/2 cup pumpkin puree
• 9 inches graham crackers/wafers crusts, prepared
• 2 x eggs
• 1/2 cup vanilla extract
• 1/2 cup sugar
• 1/2 cup dessert topping frozen whipped, thawed

1. Preheat oven to 325F (160C) (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla.
3. Beat until smooth.
4. Blend in eggs one at a time.
5. Remove 1 cup of batter and spread into bottom of crust; set aside.
6. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended.
7. Carefully spread over the batter in the crust.
8. Bake in preheated oven for 35 to 40 minutes, or until center is almost set.
9. Allow to cool, then refrigerate for 3 hours or overnight.
10. Cover with whipped topping before serving.

cream cheese, nutmeg ground, cinnamon, pumpkin puree, graham crackers, eggs, vanilla, sugar, dessert topping

Taken from recipeland.com/recipe/v/double-layer-pumpkin-cheesecake-47924 (may not work)