Name: Double Layer Pumpkin Cheesecake
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Cream cheese, softened - 2 (8 ounce) packages; White sugar - ½ cup; Vanilla extract - ½ teaspoon; Eggs - 2 large; Prepared graham cracker crust - 1 (9 inch); Pumpkin Puree - ½ cup; Ground cinnamon - ½ teaspoon; Ground cloves, or more to taste - 1 pinch; Ground nutmeg, or more to taste - 1 pinch

Ingredients for - Double Layer Pumpkin Cheesecake

1. Cream cheese, softened 2 (8 ounce) packages

2. White sugar ½ cup

3. Vanilla extract ½ teaspoon

4. Eggs 2 large

5. Prepared graham cracker crust 1 (9 inch)

6. Pumpkin Puree ½ cup

7. Ground cinnamon ½ teaspoon

8. Ground cloves, or more to taste 1 pinch

9. Ground nutmeg, or more to taste 1 pinch

How to cook deliciously - Double Layer Pumpkin Cheesecake

1 . Stage

Preheat the oven to 325 degrees F (165 degrees C).

2 . Stage

Make cheesecake layer: Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until smooth. Add eggs, one at a time, blending well after each addition. Allrecipes/Oana Ennis

3 . Stage

Spread 1 cup batter in the graham cracker crust. Allrecipes/Oana Ennis

4 . Stage

Make pumpkin layer: Add pumpkin puree, cinnamon, cloves, and nutmeg to the remaining batter; stir gently until well blended. Allrecipes/Oana Ennis

5 . Stage

Carefully spread on top of plain cheesecake batter in the crust. Allrecipes/Oana Ennis

6 . Stage

Bake in the preheated oven until the edges are puffed and the surface is firm except for a small spot in the center that jiggled when the pan is gently shaken, 35 to 40 minutes. Allrecipes/Oana Ennis

7 . Stage

Remove from the oven, set on a wire rack, and cool to room temperature, 1 to 2 hours.

8 . Stage

Refrigerate for at least 3 hours before serving, preferably overnight. DOTDASH MEREDITH FOOD STUDIOS