Double Layer Pumpkin Cheesecake

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Chris sent this to me with a ringing endorsement (see below). I can see why ... this sounds wonderful doesn't it? At least it does to anyone who likes pumpkin and cheesecake as much as I do. I'm a whipped cream freak so I'd substitute that for the Cool Whip.

I'm wondering if I'll get the time to whip this up for my book club which will meet on the Monday after Thanksgiving. That's my goal anyway ...
Since you post so many recipes for all to try, I thought I'd shoot one of my favorites that my wife makes around thanksgiving/Christmas. I hope you like it!

Double Layer Pumpkin Cheesecake

2 pkgs 8oz cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1/2 cup canned pumpkin
1/4 tsp ground cinnamon
6 dashes of ground nutmeg
1/3 cup graham cracker crumbs
1/2 cup thawed cool whip

Mix cream cheese, sugar, and vanilla with electric mixer on medium until well blended. Add eggs, mix until well blended, but do not overbeat.

Remove 1 cup batter. Stir in pumpkin & spices.

Spray 9 inch pie plate with PAM (or other non-stick spray). Sprinkle the bottom of the pie plate with the graham cracker crumbs.

Pour pour plain batter into crust. Top with pumpkin batter. Bake at 325 for 40 min or until center almost set. Cool.

Refrigerate for 3 hours or overnight. Serve with cool whip.
Tags:Food

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