Double Layer Pumpkin Cheesecake

Ever since I bought the stuff to make this Double Layer Pumpkin Cheesecake last week, I've seen it popping up all over the blog world. I guess that tells you that this is a tried and true recipe. I actually have never been a huge fan of pumpkin pie but lately I've been craving it. This has a layer of cheesecake and then a layer of pumpkin cheesecake. I thought it was to die for and so easy that after I made it I thought, "That's all..I'm done?" Yup. That easy.

Make it the day before Thanksgiving. It tastes good the day it's cooked and even better the next day.

Look at those beautiful layers.

Double Layer Pumpkin Cheesecake

(Printable Recipe)

2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 cup homemade whipped cream (or frozen whipped cream, thawed if you are in a crunch)

1.Preheat oven to 325 degrees.
2.In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

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

4.Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Don't worry if there are a couple of cracks; when you refrigerate it they will close up. Allow to cool, then refrigerate for 3 hours or overnight. Garnish with whipped topping before serving.

Source: Allrecipes