This cheesecake makes a dramatic presentation with it's two layers of white and pumpkin.
INGREDIENTS (for 8 servings):
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1 (9 inch) prepared graham cracker crust
PREPARATION:
Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs. Reserve 1 cup of cream cheese mixture and set aside. Pour remaining mixture into pie crust.
Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain filling in the crust.
Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight.