Name: Double Layer Pumpkin Pie Cheesecake
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Cream cheese, softened - 1 (8 ounce) package; Milk - 1 tablespoon; White sugar - 1 tablespoon; Whipped topping (such as Cool Whip®), thawed and divided - 1 (8 ounce) container; Graham cracker crust (such as Nabisco® Honey Maid) - 1 (6 ounce); Pumpkin Puree - 1 (15 ounce) can; Milk - 1 cup; Instant vanilla pudding mix - 2 (3.4 ounce) packages; Ground cinnamon - 1 teaspoon; Ground ginger - ½ teaspoon; Ground cloves - ¼ teaspoon

Ingredients for - Double Layer Pumpkin Pie Cheesecake

1. Cream cheese, softened 1 (8 ounce) package

2. Milk 1 tablespoon

3. White sugar 1 tablespoon

4. Whipped topping (such as Cool Whip®), thawed and divided 1 (8 ounce) container

5. Graham cracker crust (such as Nabisco® Honey Maid) 1 (6 ounce)

6. Pumpkin Puree 1 (15 ounce) can

7. Milk 1 cup

8. Instant vanilla pudding mix 2 (3.4 ounce) packages

9. Ground cinnamon 1 teaspoon

10. Ground ginger ½ teaspoon

11. Ground cloves ¼ teaspoon

How to cook deliciously - Double Layer Pumpkin Pie Cheesecake

1 . Stage

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 . Stage

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 . Stage

Chill in the refrigerator until set, about 4 hours. Remove from the refrigerator; top with remaining whipped topping before serving.