December 10, 2009

Pumpkin Layer Cheesecake

2 pkgs. cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp. ground cinnamon
Dash of each ground cloves and nutmeg
1 ready-to-use graham cracker crumb crust ( 6oz. or 9 in.)

Mix: cream cheese, sugar, vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended

Stir: Pumpkin and spices into 1 cup of batter; pour remaining plain batter into crust. Top with the pumpkin batter.

Bake: @ 350℉ for 35-40 minutes or until center is almost set. Cool. Refrigerate 3 hours overnight. Makes 8 servings

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