Double Layer Pumpkin Pie Cheesecake

• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon milk
• 1 tablespoon white sugar
• 1 (8 ounce) container whipped topping (such as Cool Whip(R)), thawed and divided
• 1 (6 ounce) graham cracker crust (such as Nabisco(R) Honey Maid)
• 1 (15 ounce) can pumpkin puree
• 1 cup milk
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

1. Beat cream cheese, 1 tablespoon milk, and sugar together in a large bowl with a whisk until blended. Stir in half of whipped topping; spread into crust.
2. Whisk pumpkin puree, 1 cup milk, pudding mix, cinnamon, ginger, and ground cloves together in a bowl until mixture is thick and blended. Spread over cream cheese mixture.
3. Chill in the refrigerator until set, about 4 hours. Remove from the refrigerator; top with remaining whipped topping before serving.

cream cheese, milk, white sugar, topping, graham cracker crust, pumpkin puree, milk, ground cinnamon, ground ginger, ground cloves

Taken from www.allrecipes.com/recipe/254792/double-layer-pumpkin-pie-cheesecake/ (may not work)