Double Layer Pumpkin Cheesecake

I know this has been all over the blog world lately, but that's what made me want to make it. Everyone said it was really good and worth trying, so I decided to try it. And it's worth it! It's really good. Not as good as the Brownie Bottom Pudding Pie, but still pretty good. Next time, I'll probably make my own graham cracker crust and add more to the bottom layer.

Double Layer Pumpkin Cheesecake

recipe from All Recipes

Ingredients

2 (8 ounce) packages cream cheese, softened

1/2 cup granulated sugar

1/2 teaspoon vanilla extract

2 eggs

2/3 cup canned pumpkin

1/2 teaspoon ground cinnamon

1 pinch ground cloves

1 pinch ground nutmeg

1 (9 inch) prepared graham cracker crust

1/2 cup frozen whipped topping, thawed

Directions

Preheat oven to 325 degrees F.

In large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of the batter and spread into bottom of crust. Set aside.

Add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over batter in the crust.

Bake in preheated oven 35-40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before cooling.